If you’re searching for the ultimate classic comfort food, your quest ends here. Our Homemade Salisbury Steak with Mushrooms delivers everything you crave and more. Imagine succulent, perfectly seasoned beef patties, generously smothered in a rich, deeply savory onion and mushroom gravy, served piping hot alongside a mound of fluffy, creamy mashed potatoes. This dish isn’t just a meal; it’s an experience that warms the soul and evokes cherished memories.
This from-scratch Salisbury Steak recipe transcends the ordinary, featuring tender patties bathed in a dark, robust onion and mushroom gravy that will transport you back to the cozy flavors of childhood. Prepared with love and attention to detail, this homemade version promises to be a family favorite, earning its place on your “most requested” meal rotation for years to come.
The Enduring Charm of Homemade Salisbury Steak
Why Salisbury Steak Holds a Special Place
For many, Salisbury Steak is more than just a dish; it’s a culinary time capsule, instantly conjuring images of childhood dinners and simpler times. While my mother occasionally bought the classic Banquet Salisbury Steak TV dinners, my fondest memories stem from the experience surrounding these meals. I recall the era when frozen dinners came in those iconic foil trays – a clear sign of pre-microwave oven days, which certainly dates me! My mom would often opt for the “family-sized” versions, a testament to how popular and convenient these meals were.
I vividly remember the excitement when our family acquired our very first microwave oven. It was an enormous appliance with a comically large door and a rudimentary, Fisher-Price-esque dial for a timer. Despite its massive footprint on our small kitchen counter, it was a prized possession in an age where cable TV and instant cooking were emerging luxuries. Gradually, those beloved foil trays gave way to their microwave-friendly counterparts. Yet, there was a certain charm to the patience required in those earlier days; if you wanted a TV dinner, you had to bake it and patiently wait for that comforting aroma to fill the kitchen.
My personal journey with homemade Salisbury Steak began in 2015. A strong craving for this nostalgic dish led me to create my own version, which quickly became the star of our weekly family Sunday dinner. Since then, it has graced our table countless times, evolving into one of the “most requested” meals, even making appearances at birthday celebrations – a true compliment to its deliciousness! If you appreciate the heartwarming simplicity of this recipe, you’ll also adore my creative take on Salisbury Steak Meatballs!
Why Choose Homemade Salisbury Steak?
Opting for a homemade Salisbury steak recipe over a pre-packaged frozen dinner offers a multitude of benefits that elevate the dining experience significantly. Firstly, the flavor profile is incomparably richer and more complex. When you prepare the dish from scratch, you control the quality and freshness of each ingredient, from the lean ground beef to the vibrant fresh mushrooms and aromatic herbs. This allows for a depth of flavor that processed versions simply cannot replicate, especially in the luscious, savory gravy that is the hallmark of a truly great Salisbury steak.
Furthermore, homemade means you have complete control over the nutritional content. You can choose leaner cuts of meat, reduce sodium levels, and avoid artificial preservatives or additives often found in store-bought options. This makes for a healthier and more wholesome meal for your family. The act of cooking itself is also a rewarding experience, allowing you to infuse your meal with care and personal touch, creating not just food but memories around the dinner table. There’s a distinct satisfaction in crafting a beloved classic from its foundational elements, resulting in a dish that tastes superior and feels truly special.
Essential Ingredients for Salisbury Steak with Savory Mushroom Gravy
To embark on this culinary journey, gather these carefully selected ingredients. For precise measurements and step-by-step instructions, please refer to the printable recipe card provided further down the page.
For the Salisbury Steak Patties:
- Ground Beef: The foundation of our patties. I highly recommend using lean ground beef, such as 90/10 or 85/15. This balance ensures flavorful patties without excessive grease, allowing the rich gravy to shine.
- Breadcrumbs: These act as a crucial binder, helping the patties hold their shape and contributing to a tender texture. You can opt for store-bought seasoned breadcrumbs for added convenience or make your own plain breadcrumbs and season them to your preference.
- Ground Mustard: A secret weapon for adding a subtle, tangy depth and warmth to the beef. If ground mustard isn’t available, two tablespoons of Dijon mustard make an excellent substitute, offering a similar flavor profile.
- Beef Bouillon Granules: These tiny granules are powerhouses of beefy flavor, intensifying the savory notes in our patties. Alternatively, two crushed beef bouillon cubes can be dissolved and mixed in.
- Worcestershire Sauce: Absolutely essential for its complex umami and slightly fermented flavor, which perfectly complements beef. While soy sauce could be a distant substitute in a pinch, I strongly advise against replacing Worcestershire sauce for the best authentic taste.
- Ketchup: A touch of ketchup adds a hint of sweetness and tang, balancing the savory elements and contributing to the classic Salisbury steak flavor. Bottled ketchup works wonderfully, but for an adventurous twist, consider trying your own homemade version.
- Salt and Pepper: Fundamental seasonings to enhance and bring out the natural flavors of the beef. Adjust to your personal taste.
- Butter: Used for browning the patties, butter adds a rich, golden crust and a delectable flavor. For a lighter touch, olive oil can be used instead, or a combination of both for a balanced taste and texture.
For the Rich Gravy:
- Mushrooms: The star of our savory gravy, fresh mushrooms provide an earthy flavor and delightful texture. While canned mushrooms can be a last resort, fresh varieties like baby Bella, white button, or cremini mushrooms offer superior taste and aroma, truly elevating the dish.
- Olive Oil: Essential for sautéing the mushrooms and aromatics, extra virgin olive oil (EVOO) is preferred for its flavor, but vegetable or canola oil can also be used.
- Garlic: Freshly minced garlic is paramount for building a robust flavor base in the gravy, infusing it with its pungent, aromatic goodness.
- Onion: A diced medium white or yellow onion forms the backbone of the gravy’s sweetness and depth. For those prone to watery eyes while chopping, pre-chopped onions from the produce or frozen section are a convenient time-saver.
- Beef Broth: The liquid foundation of our rich gravy. High-quality beef broth imparts a deep, meaty flavor. As an alternative, you can dissolve four beef bouillon cubes in four cups of water, or use beef stock for a similar result.
- Worcestershire Sauce: Again, this ingredient is vital for adding layers of umami and complexity to the gravy, marrying all the flavors together.
- Ketchup: Just a touch of ketchup in the gravy adds a slight tang and sweetness, harmonizing with the beefy notes.
- Kitchen Bouquet: This browning and seasoning agent is key to achieving a beautifully dark, rich color in your gravy without significantly altering the flavor. It enhances the visual appeal, making the gravy look as delicious as it tastes.
- Corn Starch: Our thickening agent. Corn starch, dissolved in a small amount of water to create a slurry, is whisked into the hot gravy to achieve that perfect, velvety consistency.
- Salt and Pepper: Season generously to taste, ensuring the gravy is perfectly balanced and flavorful.
How to Master Homemade Salisbury Steak with Mushrooms
STEP ONE: Prepare the Mushrooms. In a large, heavy-bottomed skillet, heat approximately two tablespoons of olive oil over medium heat until shimmering. Add your sliced fresh mushrooms and sauté them evenly for about 5-10 minutes. Cook until they are tender and beautifully browned, releasing their savory juices. Once cooked, remove the mushrooms from the pan and set them aside. It’s important to discard any liquid accumulated in the pan to ensure a clean flavor base for the next steps.
Remove them from the pan and set aside. Discard any liquid from the pan.
STEP TWO: Form the Patties. In a large mixing bowl, combine the lean ground beef with the seasoned breadcrumbs, ground mustard, beef bouillon granules, Worcestershire sauce, ketchup, and a generous seasoning of salt and pepper. Use your hands to gently, but thoroughly, mix the ingredients until just combined. Overmixing can lead to tough patties. Divide the mixture and shape it into six uniformly sized oval-shaped patties, resembling small steaks.
Shape the meat mixture into 6 oval patties.
STEP THREE: Brown the Patties. Add a couple of tablespoons of butter to the same skillet (or fresh butter if preferred) and heat over medium-high heat. Carefully place the formed meat patties into the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary). Brown the patties thoroughly on both sides, flipping them once to achieve a beautiful, even sear. This step is crucial for developing a rich flavor and appealing texture. Once nicely browned, remove the patties from the pan and set them aside.
STEP FOUR: Sauté the Aromatics. Using the same pan, and adding a little extra olive oil if needed to prevent sticking, add the diced onions and minced garlic. Sauté them over medium heat until the onions become translucent and fragrant, and the garlic releases its aromatic essence. This creates the foundational flavor base for our luxurious gravy.
STEP FIVE: Prepare the Gravy. To the pan with the sautéed onions and garlic, add the Worcestershire sauce, ketchup, Kitchen Bouquet, and beef broth. Stir well to combine, scraping up any delicious browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then immediately reduce the heat to low. In a small bowl, whisk together the cornstarch with an equal amount of cold water to create a smooth slurry. Gradually whisk this cornstarch mixture into the simmering gravy. Continue to whisk gently until the gravy begins to thicken to your desired consistency. Finally, return the sautéed mushrooms to the gravy mixture.
STEP SIX: Simmer and Finish. Carefully place the browned Salisbury steak patties back into the pan, nestling them into the rich gravy. Cover the skillet and allow the dish to simmer gently for about 30 minutes. During this time, the patties will continue to cook through and absorb the incredible flavors of the gravy. Remember to turn the meat patties every 10 minutes or so to ensure even cooking and flavor distribution, and give the gravy an occasional stir to prevent sticking. Exercise care not to break apart the tender patties. Taste the gravy and adjust seasonings with additional salt and pepper as needed.
STEP SEVEN: Serve with Mashed Potatoes. This classic dish is best served generously spooned over a bed of creamy, fluffy mashed potatoes. The rich gravy perfectly complements the potatoes, creating a truly satisfying and heartwarming meal.
For the ultimate accompaniment, I highly recommend my epic recipe for slow-cooker mashed potatoes. They are incredibly easy to make and pair perfectly with this Salisbury steak!
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Frequently Asked Questions (FAQs) About Salisbury Steak
Here are some common questions about Salisbury steak, providing insights into its origins, ingredients, and culinary characteristics.
What is Kitchen Bouquet? Kitchen Bouquet is a popular cooking condiment primarily used as a browning and seasoning sauce. Unlike finishing sauces or condiments like soy sauce or ketchup, its main purpose is to add a rich, deep color to gravies, sauces, marinades, soups, and stews. It’s manufactured by HV Food Products Company and consists mainly of caramel coloring, vegetable base, and seasonings. It contributes minimal flavor to a dish, meaning its primary role is aesthetic. If you consider substituting it with another dark condiment like Worcestershire sauce or dark soy sauce, be aware that while they might provide color, they will also introduce their distinct flavors, potentially altering the intended taste of your dish.
Everything You Need to Know About Salisbury Steak
Where did Salisbury steak originate? Salisbury steak is a quintessential American dish, named after its inventor, Dr. James Henry Salisbury. Born in New York in 1823, Dr. Salisbury was a pioneering American physician who greatly influenced early germ theory, particularly concerning digestive health. He was a proponent of dietary interventions to cure diseases. During the American Civil War, when digestive illnesses claimed more soldiers’ lives than combat itself, Dr. Salisbury famously advocated for a therapeutic diet rich in beefsteak and coffee. Although he prescribed this “meat cure” as a health regimen, Salisbury steak truly gained widespread popularity after his death, evolving from a dietary recommendation into a beloved comfort food. His recipe represents an early example of a fad diet that eventually became a staple meal, even served to soldiers during World War I.
What is Salisbury steak? Salisbury steak is a classic American dish traditionally made from ground beef, mixed with various seasonings and other ingredients, and then typically served with a savory gravy, often featuring mushrooms, onions, or a rich brown sauce. Despite its name, Salisbury steak is not actually a cut of steak at all. Instead, it can be thought of as a delightful hybrid, blending characteristics of both meatloaf and a hamburger steak. It shares many seasoning profiles with meatloaf but is distinctly shaped into individual oval patties, mimicking the appearance of steaks, rather than being baked as one large loaf. It is most commonly enjoyed nestled atop a bed of creamy mashed potatoes, allowing the gravy to meld perfectly with the potatoes.
Is Salisbury steak and hamburger steak the same thing? While both Salisbury steak and hamburger steak feature formed patties made from ground beef, there is a key distinction. Salisbury steak is invariably served with a rich gravy or brown sauce, which is an integral part of the dish’s identity. Hamburger steak, on the other hand, is typically a simpler preparation, seasoned primarily with salt and pepper, and usually served without a significant sauce or gravy, often akin to a deconstructed hamburger patty served on a plate rather than a bun.
Ingredient Substitutions for Salisbury Steak
Should you find yourself missing a specific ingredient, these substitutions can help. Please note that altering ingredients may subtly (or significantly) change the final flavor profile of this beloved recipe.
- Ground Mustard: If you don’t have ground mustard, Dijon mustard is your best alternative, providing a similar sharp and tangy flavor. Use about two tablespoons of Dijon. While brown or yellow mustard could work, Dijon will maintain the closest flavor profile.
- Beef Bouillon Granules: For every teaspoon of beef bouillon granules, you can substitute one crushed beef bouillon cube, ensuring it’s thoroughly dissolved for even flavoring.
- Worcestershire Sauce: Dark soy sauce is the closest substitute in terms of umami and color, but it will introduce a different, saltier flavor. Use it sparingly and adjust other seasonings.
- Ketchup: A mixture of tomato paste with a hint of sugar and a dash of vinegar can replicate the sweet-tart notes of ketchup.
- Butter: To brown the patties, olive oil makes a suitable alternative to butter, or you can use a blend of both for added richness.
- Mushrooms: While fresh mushrooms offer the best flavor and texture, canned or dried mushrooms can be used in a pinch. If you’re not a fan of mushrooms, feel free to omit them entirely; you’ll still have a delicious Salisbury Steak with Onion Gravy.
- Olive Oil: Extra Virgin Olive Oil (EVOO) is recommended for its flavor, but common cooking oils like vegetable or canola oil will also work for sautéing.
- Fresh Garlic: Freshly minced garlic is always preferred, but pre-minced garlic, garlic powder (use about ¼ teaspoon per clove), or garlic paste are convenient substitutes.
- Onion: Both white and yellow onions are suitable. For convenience, especially if dicing causes watery eyes, pre-chopped fresh or frozen onions from the grocery store are a fantastic time-saving option.
- Beef Broth: If you don’t have beef broth, dissolve bouillon cubes in water (4 cubes per 4 cups of water) or use an equal amount of beef stock. For a more sophisticated twist, consider replacing half the beef broth with a good quality red wine for added depth.
- Kitchen Bouquet: This browning agent primarily adds color. Maggi Liquid Seasoning is a close alternative. You can also use additional Worcestershire sauce or dark soy sauce for color, but be mindful of how they might alter the flavor. Another option is to gently reduce some beef broth with a touch of sugar. Even without Kitchen Bouquet, the combination of beef broth and Worcestershire sauce typically provides a pleasing brown gravy color.
- Corn Starch: For thickening the gravy, all-purpose flour or arrowroot powder can be used as alternatives to corn starch. Ensure they are mixed with cold water to form a slurry before adding to the hot liquid to prevent lumps.
Expert Tips and Tricks for Perfect Salisbury Steak
- Make-Ahead Convenience: Salisbury steak is an ideal make-ahead meal. You can fully prepare the dish, allow it to cool completely, then transfer it to an airtight container. Store it in the refrigerator for 2-3 days, ready to be reheated gently when you’re ready to serve. This is perfect for busy weeknights!
- Storage and Freezing: Any leftovers can be stored in an airtight container in the fridge for up to 3 days. This recipe also freezes beautifully, making it an excellent freezer meal. Once cooled, place the Salisbury steak and gravy into a freezer-safe airtight container or a heavy-duty freezer zip-top bag. It will keep well for up to 3 months. To reheat, thaw overnight in the refrigerator and then gently warm on the stovetop or in the microwave until heated through.
- Preventing Patties from Falling Apart: If you find your patties tend to be too loose or fall apart during cooking, incorporating one egg into the ground beef mixture when forming the patties can significantly help bind the ingredients together, ensuring they hold their shape beautifully.
- Achieving Perfect Gravy Consistency: If your gravy isn’t as thick as you’d like, you can create another small cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and whisk it into the simmering gravy a little at a time until the desired thickness is achieved. If it becomes too thick, simply whisk in a splash of additional beef broth or water until it thins to your preference.
- Deepening Flavors: For an even richer, deeper flavor in your gravy, consider deglazing the pan with a splash of red wine after browning the patties and sautéing the aromatics. Allow the wine to simmer and reduce slightly before adding the beef broth and other gravy ingredients.
More Home-Cooked Comfort Food Recipes
If you’re craving more heartwarming, home-cooked goodness, explore some of these other comforting meal ideas:
- Pork Chops with Mushroom Gravy (as pictured above)
- Bob Evans Copycat Pot Roast
- A Collection of Delicious Meatloaf Recipes
- Crispy Air Fryer Chicken Fried Steak
- Baked Pork Chops with Savory Stuffing
- Classic Simple White Country Gravy
Sometimes, nothing hits the spot quite like a nostalgic meal prepared from scratch. The next time you find yourself yearning for the classic taste of Salisbury steak, put away those frozen dinners and prepare this incredible homemade recipe for your family. It’s a comforting, flavorful experience that is decidedly *not* your ’70s TV dinner, offering a culinary journey back to simple, delicious satisfaction.
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Print Recipe
Salisbury Steak with Mushrooms
10
1
1 10
American
Salisbury Steak with Mushrooms
6
steaks
419
kcal
Michaela Kenkel
Ingredients
- For the Meat:
- 1.5 pounds Lean Ground Beef
- ⅔ cup Seasoned Breadcrumbs
- 2 teaspoons Ground Mustard
- 2 teaspoons Beef Bouillon Granules
- 4-5 dashes Worcestershire Sauce
- 1 Tablespoon Ketchup
- Salt And Pepper to taste
- butter for frying
- For the Gravy:
- 16 ounces fresh mushrooms
- olive oil
- 1 clove garlic minced
- 1 medium Onion diced
- 32 ounces Beef Broth OR 4 cups water and 4 beef bouillon cubes dissolved
- 4 dashes Worcestershire sauce
- 1 Tablespoon Ketchup
- 2 teaspoons Kitchen Bouquet
- 3 Tablespoons of Corn Starch dissolved in 3 Tablespoons water
- Salt & Pepper to taste
Instructions
- In a large skillet, place about 2 Tablespoons of olive oil, heat, and add sliced mushrooms. Sauté them evenly for about 5-10 minutes over medium heat until tender and lightly browned. Remove the mushrooms from the pan and set them aside. Discard any liquid left in the pan.
- In a mixing bowl, combine the ground beef with breadcrumbs, ground mustard, beef bouillon granules, Worcestershire sauce, ketchup, salt, and pepper. Gently mix until just combined, then form the mixture into 6 oval-shaped patties. In the same skillet, add a couple of Tablespoons of butter and heat over medium heat. Add the meat patties and brown them evenly on both sides, flipping once. Once browned, remove them from the pan and set aside.
- Add the diced onions to the pan, and sauté them along with the minced garlic until they are fragrant and translucent. Add a little more olive oil to the pan if needed to prevent sticking.
- Add the Worcestershire sauce, ketchup, Kitchen Bouquet, and beef broth to the pan. Bring the mixture to a boil, then reduce the heat to low. In a small bowl, dissolve the cornstarch in 3 Tablespoons of water to create a slurry, then whisk it into the simmering gravy. Continue to whisk until the gravy begins to thicken. Return the sautéed mushrooms to the gravy.
- Place the browned meat patties back into the pan with the gravy mixture. Cover the skillet and simmer gently for about 30 minutes. Turn the meat patties every 10 minutes or so and give the gravy a stir to ensure even cooking and flavor. Be careful not to break the patties. Season the gravy with salt and pepper to taste.
- Serve the homemade Salisbury Steak generously over a bed of fluffy mashed potatoes.
Nutrition
Serving:
1
|
Calories:
419
kcal
|
Carbohydrates:
21
g
|
Protein:
38
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
106
mg
|
Sodium:
1514
mg
|
Fiber:
3
g
|
Sugar:
5
g
This recipe was originally published on February 25, 2015. It has been thoroughly updated and re-shared on October 25, 2022, to enhance user experience and provide more comprehensive details.