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The Best Salisbury Steak Recipe

A classic, restaurant-style comfort dish — The Best Salisbury Steak Recipe features juicy, tender beef patties seared to a golden crust and finished in a rich onion-mushroom gravy. Perfect for weeknight dinners, make-ahead meal prep, or cozy family meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 620 kcal

Ingredients
  

For the patties

  • 1¼ pounds ≈567 g ground beef (80/20).
  • ½ cup 50 g fresh breadcrumbs or panko (lightly pulsed).
  • 1 large egg room temperature.
  • 1 small yellow onion very finely diced (about ¾ cup).
  • 2 cloves garlic minced.
  • 2 tbsp Worcestershire sauce.
  • 1 tsp Dijon mustard.
  • 1 tsp kosher salt.
  • ½ tsp freshly ground black pepper.
  • ¼ tsp smoked paprika optional.
  • 2 tbsp finely chopped fresh parsley or 1 tbsp dried.
  • 2 tbsp neutral oil vegetable or grapeseed for searing.

For the gravy

  • 3 tbsp unsalted butter.
  • 1 large yellow onion thinly sliced.
  • 8 oz 225 g cremini or button mushrooms, sliced (optional but recommended).
  • 2 tbsp all-purpose flour.
  • 2 cups 480 ml beef stock, warm.
  • 2 tbsp Worcestershire sauce.
  • 1 tbsp soy sauce or tamari.
  • 1 tsp Dijon mustard.
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme.
  • 1 bay leaf optional.
  • Salt and pepper to taste.
  • 1 –2 tbsp heavy cream or sour cream optional, for finishing richness.

Instructions
 

Prep (10 minutes)

  • Dice and slice onions, mince garlic, and warm the beef stock. Combine breadcrumbs and egg in a small bowl.

Mix the patties (3–4 minutes)

  • In a mixing bowl, gently combine ground beef, breadcrumb-egg mix, finely diced onion, garlic, Worcestershire, Dijon, salt, pepper, smoked paprika, and parsley. Mix just until uniformly combined — avoid overworking.

Shape patties (3 minutes)

  • Divide mixture into 4 generous patties (or 5–6 smaller). Form gently into ovals or rounds about ¾ inch thick. Make a slight indentation in the center of each to prevent doming.

Sear patties (6–8 minutes)

  • Heat a heavy skillet over medium-high heat and add oil. When shimmering, sear patties 2–3 minutes per side until well browned. Do not overcrowd the pan. Transfer seared patties to a plate and tent with foil.

Build the gravy (15–20 minutes)

  • Drain excess fat, leaving about 1 tablespoon in the pan. Reduce heat to medium and add butter. Add the thinly sliced onions and cook slowly until soft and golden (8–10 minutes). Add mushrooms and sauté until they release moisture and brown. Add garlic for 30 seconds.
  • Sprinkle flour over vegetables and stir for 1–2 minutes to cook the raw flour taste (this forms a light roux). Gradually whisk in warm beef stock, scraping browned bits from the pan. Add Worcestershire, soy sauce, Dijon, thyme, and bay leaf. Bring to a gentle simmer and cook until slightly thickened (3–5 minutes).

Finish patties in the gravy (8–12 minutes)

  • Nestle seared patties into the simmering gravy. Reduce heat to low, cover, and simmer gently 8–12 minutes to finish cooking and allow flavors to meld. For safety, cook ground beef to 160°F (71°C) per USDA recommendation.

Final seasoning and finish (1–2 minutes)

  • Remove patties to a warm plate. Taste the gravy and adjust seasoning. For a silkier finish, stir in 1–2 tbsp heavy cream or sour cream off the heat. Remove bay leaf. Spoon gravy over patties and garnish with chopped parsley.
  • Serve immediately with mashed potatoes, buttered egg noodles, or rice and a green vegetable.

Notes

  • Don’t overmix: Overworking the meat creates tough patties; fold ingredients gently.
  • Sear well: A good brown crust builds flavor (maillard reaction) — ensure the pan and oil are hot.
  • Warm stock prevents lumps: Add warm stock gradually to the roux and whisk for a smooth gravy.
  • Make-ahead: Patties can be shaped and refrigerated (covered) up to 24 hours before cooking. Fully cooked Salisbury steak stores in the fridge for 3–4 days.
  • Freezing: Freeze fully cooked patties with gravy in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Gently reheat over low heat in a skillet with a splash of stock to revive the sauce, or microwave in short bursts to avoid drying.
  • Variations: mushroom-forward (increase mushrooms to 12 oz), cheese-filled patties (a cube of blue cheese or cheddar in center), turkey/chicken version (add extra binder and a tablespoon oil), keto swap (use almond flour and thicken gravy with a cornstarch slurry), vegetarian option (lentil + mushroom + walnut patties).
  • Dietary swaps: For gluten-free, use gluten-free breadcrumbs and tamari; use cornstarch slurry instead of flour for the gravy.