Salisbury Steak

5 from 13 votes

Flavorful beef patties, pan-fried, and then finished cooking in a delectable, rich mushroom gravy.

Course Dinner

Cuisine American

Keyword homemade Salisbury steak, Salisbury steak, Salisbury steak recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 493

In a small bowl, combine the breadcrumbs with ½ cup milk or water. Stir until the crumbs are evenly moistened (texture should feel like damp sand, not soupy). Let sit for at least 5 minutes.
In a large mixing bowl, add the ground beef, soaked breadcrumbs, salt, pepper, minced shallot, beaten egg, soy sauce, Worcestershire sauce, ketchup, and parsley. Mix gently until everything is just combined — don’t overmix or the patties can get tough.
Shape the mixture into 4 oval-shaped patties, about 1 inch thick.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pan-fry the patties for about 3 minutes per side, until browned and crisp on the outside but not fully cooked inside. Transfer to a plate and set aside.

In the same skillet, add a little more oil if needed. Sauté the sliced onion over medium heat for 3–4 minutes, until soft and translucent.
Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until browned and any liquid has evaporated. Season with salt and pepper.
Sprinkle the flour over the mushrooms and stir well. Sauté the mixture until you can no longer see any raw flour.
Slowly pour in the beef stock while stirring constantly, scraping up any browned bits from the bottom of the pan.
Stir in the vinegar, raise the heat to bring the mixture to a boil, then reduce to low. Add the parsley and return the beef patties to the pan.
Cover and simmer gently for about 10 minutes, or until the patties are cooked through (internal temperature should reach 160°F).
Taste the gravy and adjust seasoning with extra salt or pepper if needed.

Spoon the rich mushroom gravy over the patties and serve warm with mashed potatoes, egg noodles, or rice.

Erren’s Top Tips

Breadcrumb Magic: Don’t skip soaking the breadcrumbs in milk — this step keeps the patties tender and juicy instead of dense or dry.
Be sure to mince your shallots instead of chopping them. The finer cut will allow them to cook along with the meat.
Gentle Hands: When mixing the beef, use your hands and don’t overwork it. Overmixing can make the patties tough.
Preheat your pan well. This is important as a higher temperature is necessary to achieve a deep-colored sear on the surface of the patties.
Brown the patties until crisp, but don’t cook them all the way through. You want them to finish cooking in the sauce to allow their meaty flavor to seep into the gravy.
The Golden Brown Rule: Make sure the patties get a good sear before removing them from the pan — that crust adds major flavor to both the steak and the gravy.
Gravy Watch: Add the beef stock slowly while whisking to avoid lumps and get a silky-smooth sauce.
Check Doneness: Use a meat thermometer if you’re unsure. The patties are ready when the center reaches 160°F.

Cheesy Twist: Add a slice of provolone or Swiss cheese on top of each patty right before serving for melty, extra richness.
Veggie Boost: Stir a handful of frozen peas or carrots into the gravy at the end for a complete one-pan meal.
Herb Swap: Try fresh thyme instead of parsley for an earthier flavor.
Lean Option: Use ground turkey or chicken — just note the flavor will be lighter and you’ll want to bump up the seasoning.

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The gravy may thicken, so stir in a splash of beef stock or water when reheating.
Freezer: Cooked patties and gravy freeze beautifully! Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a little extra stock to bring the gravy back to life.
Make-Ahead: Brown the patties and make the gravy a day in advance. Store them separately in the fridge, then reheat together to finish cooking the meat. Add extra stock if the gravy thickens.