I love good diner food and Salisbury Steak is one of the dishes I order when I’m in New Jersey visiting one of my favorite diners.
Growing up in the sixties, Salisbury steak was a pretty common menu item. Using inexpensive ground beef and magically transforming it into steak! Well, not really steak but the name alone made us feel fancy.
Salisbury steak was also one of my favorite TV dinners….sigh.
Although those days are long behind me, Salisbury steak is still a tasty dish to add to your home menu. Ground beef isn’t as inexpensive as it use to be, but it’s still a great option when you want to add a little flair to your weeknight menu without breaking the bank.
What Ingredients do I need to make Salisbury Steak?
Let’s start by gathering the ingredients we need to make Pasta Puttanesca. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How Do I make Salisbury Steak?
- Place the breadcrumbs in a large mixing bowl and using a box grater, grate the onion over the breadcrumbs (let all the juice go into the breadcrumbs).
- Use your fingers to mix and leave them to soak for a few minutes.
- Add the remaining Salisbury Steak ingredients into the bowl and using your hands mix the ingredients until fully combined.
- Continue to mix the ingredients until the mixture becomes a bit pasty. This will help keep the patties together.
- Divide the mixture into 8 portions and press the mixture firmly together into oval patties about ¾ of an inch thick.
- Add oil to a large skillet over medium-high heat and gently add the formed Salisbury Steaks.
- Cook the first side for 1-2 minutes or until nicely browned, then gently flip the steak over and brown the other side (they will still be raw inside).
When the Salisbury steaks have browned on both sides remove them from the pan and set them aside in a baking dish while you make the mushroom gravy.
How do I make Mushroom Gravy?
- Using the same skillet add the mushrooms, chopped onion and garlic. Add more oil to the pan if needed.
- Saute until the mushrooms are partially cooked.
- Turn the heat down to medium-low and add the butter.
- Whe the butter has melted, add the flour to the mixture, mixing well and allow to cook for 2 minutes. Keep stiring the mixture so the roux doesn’t burn.
- Gradually add in the beef broth, stirring as you add to keep the gravy smooth and lump free.
- Add the mustard, worchesteshire, salt and pepper. Mix well.
*If the mixture is too thick add a little water or more stock to the pan. If the mixture is too loose, allow it to cook a little longer to reduce the sauce and thicken.
Pour the mushroom gravy over the Salisbury steaks. Cover the baking dish with foil and bake at 350 degrees F for 30 minutes or until an internal temperature of 165 degrees has been reached.
Wouldn’t my Diner Style Salisbury Steak be a delicious addition to your weeknight menu? It’s loaded with flavor and I guarantee no one will leave the table hungry!
More Diner Style Recipes You’ll Love
Salisbury Steak
Ingredients
Salisbury Steak
- ½ medium onion grated
- ⅓ cup panko breadcrumbs
- 1 lb ground beef lean
- 1 clove garlic finely minced
- 1 large egg
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp spicy deli mustard
Mushroom Gravy
- 1 tbsp vegetable oil
- 2 cloves garlic finely minced
- 2 tbsp shallots finely chopped (onion can be substituted)
- 8 ounces mushrooms sliced
- 2 tbsp butter unsalted
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup water
- 2 tsp spicy deli mustard
- 2 tsp Worcestershire sauce
- sea salt and black pepper to taste
Instructions
Salisbury Steaks
- Place the breadcrumbs in a large mixing bowl and using a box grater, grate the onion over the breadcrumbs (let all the juice go into the breadcrumbs).Use your fingers to mix and leave them to soak for a few minutes
- Add the remaining Salisbury Steak ingredients into the bowl and using your hands mix the ingredients until fully combined.Continue to mix the ingredients until the mixture becomes sticky. This will help keep the patties together.
- Divide the mixture into 8 portions and press the mixture firmly together into oval patties about ¾ of an inch thick
- Add the cooking oil to a large skillet over medium-high heat and gently add the formed Salisbury Steaks. Cook the first side for 1-2 minutes or until nicely browned, then gently flip the steak over and brown the other side.
- When the Salisbury steaks have browned on both sides remove them from the pan and set them aside in a baking dish while you make the mushroom gravy.*they will still be raw inside
Mushroom Gravy
- Using the same skillet add the mushrooms, chopped onion and garlic. Add more oil to the pan if needed. Saute until the mushrooms are partially cooked.
- Turn the heat down to medium-low and add the butter.
- When the butter has melted, add the flour to the mixture, mix well and allow to cook for 2 minutes. Keep stiring the mixture so the roux doesn’t burn.
- Gradually add in the beef broth, stirring as you add to keep the gravy smooth and lump free.
- Add the mustard, worchesteshire, salt and pepper. Mix well.*If the mixture is too thick add a little water or more stock to the pan. If the mixture is too loose, allow it to cook a little longer to reduce the sauce and thicken.
- Place the Salisbury steaks in a baking dish and pour the mushroom gravy over top of the steaks.
- Cover the baking dish with foil and bake at 350 degrees F for 30 minutes or until an internal temperature of 165 degrees has been reached.
- Garnish with chopped parsley and serve the Salisbury steaks topped with mushroom gravy with a sice of homemade mashed potatoes.
Nutrition
Sue Mottram
Thanks chef Dennis for the recipes you share with everyone. I want to make this Salisbury steak but don’t know what panko breadcrumbs are or the deli mustard is. I live in Wales in the UK do you know what the alternative would be for me here? I love your pages and recipes and can’t wait to try this recipe I have never tried it I don’t think anyone makes it here it sounds delicious I shall invite my brother for this dinner and leave feedback on how it went. Thanks again for sharing.
Chef Dennis Littley
hi Sue
Panko bread crumbs are Japanese style bread crumbs and you can just use any style bread crumb you have available. Deli Style mustard is brown mustard and is a little spicy. You can use stone ground mustard or dijon mustard in its place.
Let me know how it turns out and if you have any other questions,
Dennis
Addie
Total comfort food! So yummy.
Aya
This was so delicious and easy to make! I will definitely be making this for dinner more often!
Tyreetown
I remember Salisbury Steak from my childhood. And yes, I have also enjoyed a frozen Salisbury Steak or two in my time. I’ve printed up this recipe to try. I have a question. Would I be committing a cardinal sin if I try to make this with ground turkey instead of beef? I would like to try it for a couple of family members who don’t eat beef.
Off Topic: Your tiramisu recipe is one of my favorite recipes of ALL TIME!
Chef Dennis Littley
You can make it with ground turkey or ground chicken. I think it would come out pretty good, just make the gravy with chicken stock instead of beef.
Freya
I’ve read about Salisbury Steak in books before but had no idea it wasn’t actual steak! What a great, frugal recipe
Mirlene
I am so looking forward to making this.
Amanda Scarlati
This was so good! My kids loved it and requested it next week 🙂
Jean
this remindwd me of my mom, she loves Salisbury steak and she also lives in Jersey. It was delicious!
Linda
This Salisbury steak was so delicious and comforting, especially after a long hectic day! Now I just need my wine 🙂
Maureen
What an easy and delicious recipe!
Larry
We really enjoy Salisbury Steak and yours looks delicious and will be tried here.