Easy Salisbury Steak

Salisbury Steak is a delicious dinner with seared super seasoned hamburger meat with a super rich mushroom and onion gravy you can make in just 30 minutes.

salisbury steak

Salisbury Steak is so easy to make and only sounds intimidating because of the name. It’s really just a super well seared hamburger that gets to simmer in a rich brown gravy before being classically served on mashed potatoes. I prefer them served with these Ultimate Slow Cooker Mashed Potatoes or Boston Market Mac and Cheese (Copycat).

How do you make Salisbury Steak?

Salisbury Steak is a mix of hamburger meat with spices that is seared in a skillet with butter, then added into a pan with brown gravy, mushrooms and onions and served with mashed potatoes.

Where did the name Salisbury Steak come from?

People think Salisbury Steak comes from England usually because of the name Salisbury but the roots are not royal or English at all. It was actually named after a doctor in the United States, James Salisbury who was one of the first low carb diet advocates. He actually told patients to eat salisbury steak and water for three meals a day.

I certainly won’t advocate for you all to eat this meal three times a day, but it is in regular rotation in our house! Sometimes we even use this recipe in place of regular hamburgers, then we cut the patties in half, put them in a sub roll with the onions and mushrooms on top with some melted provolone.

salisbury steak up close

How to make baked salisbury steak?

Add the patties to an oven safe skillet, with the vegetables to the side. Bake them at 375 degrees for 25-30 minutes. Using oven mitts move the pan to the stove top and add in the beef broth and cornstarch mixture and cook on medium heat until thickened before serving.

Is Salisbury Steak the same thing as meatloaf?

No, the two are very different. Salisbury steak doesn’t contain eggs and is served in a skillet with gravy, mushrooms and onions. Meatloaf has eggs and breadcrumbs and is generally topped with a tomato sauce before being baked, sliced and served.

Want more delicious beef recipes?

Want to make this in the slow cooker? Slow Cooker Salisbury Steak and Mashed Potatoes

The easiest best salisbury steak

Tools used in this Salisbury Steak:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.

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Easy Salisbury Steak

Salisbury Steak is a delicious dinner with seared super seasoned hamburger meat with a super rich mushroom and onion gravy you can make in just 30 minutes.
Yield 4 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound ground beef 85/15
  • 1/3 cup breadcrumbs panko or regular
  • 1 tablespoon ketchup
  • 1 teaspoon yellow mustard
  • 1 tablespoon beef Better than Bouillon base or 2 beef bouillon cubes, or skip
  • 1/2 teaspoon Kosher salt divided
  • 1/4 teaspoon crushed black pepper divided
  • 2 tablespoons butter
  • 1 yellow onion sliced
  • 8 ounces crimini mushrooms sliced
  • 2 cups beef broth
  • 1 tablespoon cornstarch
  • 2 teaspoons Worcestershire sauce
  • parsley for garnish (optional)

Instructions

  • Mix the ground beef with breadcrumbs, ketchup, mustard, beef base (if using), ¼ teaspoon Kosher salt and half the black pepper.
  • Form them into four patties and add the patties to a heavy skillet.
  • Cook the patties on medium-high heat until browned on both sides, 4-5 minutes per side.
  • Add the butter to the pan and add the rest of the salt and pepper to the onions and mushrooms.
  • Cook for 4-5 minutes, stir, then cook an additional 4-5 minutes.
  • Add to the cooked beef patties back into the skillet.
  • In a cup mix the beef broth, 2 teaspoons of Worcestershire sauce and one tablespoon of cornstarch and add it to the beef patties.
  • Pour the mixture into the skillet and let it simmer until thickened, 2-3 minutes.

Nutrition

Calories: 335kcal | Carbohydrates: 15g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 1310mg | Potassium: 776mg | Fiber: 1g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 2.4mg | Calcium: 57mg | Iron: 3.6mg
Keyword: Easy Salisbury Steak
salisbury steak collage
Salisbury Steak skillet

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Simply delicious! The first time I have made a Salisbury Steak; my husband was very pleased. Brought back childhood memories- but so much better!!!

  2. This sounds absolutely delicious I would like to make this in the oven though could you recommend how to go about that?

    1. It won’t really save you any time by making it in the oven because you’ll still have to use steps 1-5. Starting with step 6, place the patties and veggies into a baking dish and pour the mixture over it. Cover and place in a 375 degree oven and cook for 10-15 minutes.

  3. I’m a little confused by your article. Under “Is Salisbury Steak the same thing as meatloaf?” You state that
    “No, the two are very different. Salisbury steak doesn’t contain eggs or bread crumbs and is served in a skillet with gravy, mushrooms and onions.” But your recipe calls for 1/3 cup breadcrumbs.
    Am I looking at it wrong? It sounds delish, but don’t want to mess it up.

    1. Hamburgers often contain eggs and breadcrumbs, so I don’t think there’s that much difference b/w salisbury steak and meatloaf.

      This recipe, however is under “low carb”, and I don’t consider bread crumbs low carb. For this reason I’d leave out the bread. I’m taking out some ground beef so I can try this tomorrow, or Thursday. I have some mushrooms I want to use up, and this looks very good.

  4. This sounds so good! I make Poor Man’s Steak which is a similar idea, but more time consuming to make and with more of a sauce. I’d love to try this as a quicker, healthier alternative. Thanks for sharing!

  5. My picky 4 year old actually eats Salisbury steak at his preschool, so I’m going to to try adding it to our dinner rotation soon!!

  6. This is a classic dish for a reason! My family will love this dish! I love how quick and easy!