salisbury

This easy Salisbury steak recipe will become a regular in your meal rotation! It's delicious. The French onion soup adds a rich and robust flavor. This gravy has a different flavor than other Salisbury steak recipes since it's savory with a hint of sweetness.

Sea's Salisbury Steak

can(s) French onion soup (condensed, 10 1/2 oz each)

beef

bread crumbs

tsp salt

tsp pepper

Tbsp all-purpose flour

c ketchup

water

Worcestershire sauce

mustard powder

Best Salisbury Steak

sirloin

salt

dijon mustard

ketchup

beef bouillon ((crushed))

vegetable oil

onion,

beef bouillon

pepper

cornstarch

In a large bowl, combine the ground beef with the egg, bread crumbs, seasoned salt, dijon mustard, ketchup, Worcestershire, and the crushed beef bouillon cube. Work the mixture with your hands to get everything well combined. Portion the meat out into 5 or 6 equal portions and shape the portions into oval patties that are roughly 1 inch in thickness.

Heat the oil in a large skillet over medium-high heat, then add the patties. Cook for about 4 minutes on each side until they get a nice golden brown crust. Reduce the heat if necessary to keep them from burning. Remove the patties from the pan to a plate and cover.

Pour away all but about 1 tablespoon of the grease from the pan. Place the skillet over medium heat and add the onions. Cook, stirring frequently, until brown and tender - about 6 minutes. Add the water and bouillon cubes to the skillet, bring to a boil, then reduce the heat to a simmer. Smash the bouillon cubes with the back of a spoon if they&#39;ve not dissolved. Add the Worcestershire, ketchup, and browning sauce. Whisk to combine. Add salt and pepper to taste.

In a small bowl, whisk the cornstarch with about 2 tablespoons of cool water. Add the cornstarch slurry to the gravy and whisk to combine. Cooking, stirring frequently, until the gravy thickens. Return the steaks and the drippings in the plate to the skillet. Cover and simmer until the steaks are warm and cooked through. Add additional water if the gravy gets too thick. Serve warm.

Stacey - I never knew that there was a difference between hamburger steak and salisbury steak but I certainly do now!   This recipe is beyond amazing.  I printed it and marked it excellent and know I will be fixing it often.  Thank you for another wonderful recipe❣️

Followed the recipe exactly as written and it was incredible! My husband said it was the best Salisbury steak he’s ever had! The ground sirloin really made this dish, too. It wasn’t greasy and it wasn’t dry. It was perfect!

We made the Salisbury steak with your gray for the firsttime yum. I made french fries instead though the next time I will definitely make the mashed potatoes. It was very good.

This recipe was some of the best Salisbury steak I’ve ever had. The meat was so tender but didn’t fall apart. I did do 2 eggs instead of one, used plain bread crumbs because I like to use my own seasonings, and used bbq sauce instead of ketchup. I also did the gravy a little different. I omitted the bouillon cubes in the meat and the gravy, used broth with the onion gravy pack from the store. I will use this recipe forever it was such a hit w my family!!

Salisbury Steak sounds so fancy but it&#39;s SO easy to make. They are basically mini meatloaves fried and served with mushroom gravy. It&#39;s the perfect comfort food and only takes 30 minutes to make. You have to serve this with Creamy Mashed Potatoes to get the full effect!

Salisbury Steak Recipe (Easy!)

mushrooms (finely chopped)

onion

panko breadcrumbs

tomato paste*

whole grain mustard**

garlic

liquid smoke (optional)

kosher salt

black pepper

onion powder

oil (for frying)

butter

mushrooms

beef broth***

flour

parsley (to garnish)

Creamy Mashed Potatoes (to serve with)

Start by chopping the onion and mushrooms. Chop the onion, then take about 1/4 cup of it and finely chop. Add the 1/4 cup to a large bowl. Set the rest aside for the gravy.&nbsp;

Finely chop one cup of mushrooms and add to the large bowl. Slice about 2 and 1/2 cups mushrooms and set aside to use for the gravy. (I bought 1 pound of mushrooms for this recipe and used about 3/4 of it.)

In the large bowl with the 1/4 cup finely chopped onion and 1 cup finely chopped mushrooms, add ground beef, 1 egg, panko breadcrumbs, tomato paste, whole grain mustard, 1 teaspoon garlic (I used the jarred kind), 1 tablespoon Worcestershire sauce, 1/4 teaspoon liquid smoke, 1 and 1/4 teaspoons salt, 3/4 teaspoon pepper, and 1 teaspoon onion powder.

Use your hands to combine the meat. It's feels weird but just do it; using a spoon takes longer and you end up with tougher steaks usually. (This is true for meatloaf and meatballs as well.)

Shape the meat mixture into 6 oval shaped patties.

Heat a large skillet over medium high heat. Add 1 tablespoon oil and swirl to coat. When the oil shimmers, add as many meat patties as will comfortably fit on your pan. Don't crowd them too much or they will steam instead of sear. I cooked the meat in 2 batches.&nbsp;

Sear the meat for about 2 minutes, and when they are nice and browned use a spatula to flip them over. Sear the other side until browned, about another 2 minutes. It's okay if the patties are not cooked all the way in the middle.&nbsp;

Remove the patties (or "steaks") to a plate and repeat with the other patties.&nbsp;

Remove the patties and add 1 tablespoon butter to the hot skillet. Add the onions and sliced mushrooms that you prepared earlier. Saute for about 5 minutes. Add garlic and saute another minute.

In a glass measuring cup, whisk together the beef broth* and flour.&nbsp;

SLOWLY add the broth mixture to the skillet while whisking constantly. Add 1 teaspoon mustard and 1 tablespoon Worcestershire sauce. Stir and cook for a couple minutes over medium high heat until the mixture begins to simmer.

Add the steaks back to the pan. Turn the heat to a low simmer and cook for another 5 minutes or so, until the salisbury steaks are cooked through.&nbsp;

Sprinkle with chopped parsley and serve with my Aunt Shirley's Famous Creamy Mashed Potatoes! You cannot beat this combination!

The flavor profile and texture of this dish was absolutely amazing. I do feel the direction were a bit confusing, but I managed. I added a little extra of everything since I had two pounds of meat. Cooked four patties and put four in the freezer. Less work next time as this did take me about an hour to prep and cook.

This recipe was not difficult, per se, but it takes MUCH LONGER than 20 minutes to prep and there is NO WAY that the total cook time is 10 minutes.  The “steaks” were a little bland by themselves, but with the gravy, they were quite tasty. Not sure I would spend the time making this again.

Karen, another brilliant recipe :)  The flavor profile of this dish is really off the charts... Thank You..

This is so delicious. Very well written recipe that I had no trouble following. My whole family enjoyed it. My kids all had Seconds. Thanks so much!

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Salisbury Steak Recipe (Easy!)

Top 3 salisbury recipes from across the web

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Sea's Salisbury Steak

Best Salisbury Steak

Salisbury Steak Recipe (Easy!)

The most viewed salisbury recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine