We eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak.
Video: How to Make Salisbury Steak
What Is Salisbury Steak?
The name is a little misleading – these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy. This recipe is a little (okay, a lot) retro, but it totally hits the spot. It’s also much more economical than actual steak, especially since we prefer to buy grass-fed beef in our house and dinner for two can get spendy.
How to Make Salisbury Steak
Start by mixing together the patty mixture, then shaping the patties and searing them in a skillet. Next, cook the mushrooms and onions, and add a simple sauce of tomato paste, mustard, and beef broth. Nestle the patties back into the skillet and let everything simmer until the patties are cooked through. Thicken the sauce with a little cornstarch to make a rich gravy, and you’re done! Start to finish, dinner is ready in under an hour and only uses one skillet.
What to Serve With Salisbury Steak
While the steaks are cooking, I like to boil up a pot of egg noodles or mashed potatoes. I also either microwave some bagged frozen vegetables or throw together a quick salad to round out the meal.
Storing and Freezing Salisbury Steak
Leftovers will keep refrigerated for 3 to 4 days and can be reheated gently in the oven or in the microwave. Salisbury steak also freezes well, so feel free to double the recipe and freeze half. I suggest freezing in a baking pan (8×8 or 9×9). Thaw overnight in the fridge, and then heat it back up in a 350oF oven, tightly covered with foil for about 35 minutes. (If you don’t want your pan tied up in the freezer, line it with foil, then lift out the steaks once frozen and store them in a freezer bag.)
More Easy Recipes With Ground Beef!
Easy Shepherd’s Pie Slow Cooker Taco Soup Best Ever Sloppy Joe’s Classic Meatloaf Chili Mac and Cheese
1 pound ground beef
1/3 cup plain breadcrumbs
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons neutral-flavored oil cooking oil (I use avocado oil)
For the mushroom sauce:
8 ounces crimini or brown mushrooms, sliced
1 small yellow onion, sliced
1 clove garlic, chopped
2 tablespoons tomato paste
1 1/2 teaspoons prepared yellow mustard
1 1/2 cups low sodium beef stock
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons fresh parsley, chopped, for garnish (optional)
Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty. Transfer the patties to a plate. Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes. Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes. While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes.
