Homestyle Salisbury Steak braised and served in a juicy beef sauce is tender, delicious, and as good as it looks!
Salisbury Steak is most popularly served on a creamy pile of Mashed Potatoes. Round it out with a side of veggies like Browned Butter Roasted Carrots and Oven Roasted Broccoli.
What is Salisbury Steak?
When I’m craving something homestyle and comforting I tend to lean towards meat and potatoes. I’m sure I’m not alone, right?! There is something just so good, especially when you add some creamy gravy over the top!
Salisbury Steak is essentially beef patties that have been braised. They are soft, tender and filled with savory flavor.
The most popular serving method is to eat this on a bed of creamy mashed potatoes. It’s a great way to soak up the gravy. This would also taste amazing alongside a piece of bread to sop up that goodness with. It’s an elevated meat and potatoes dish that is sure to be a hit!
How to make Salisbury Steak patties
PATTIES. Mix the egg, Worcestershire sauce, onion, salt, pepper, garlic and paprika in a bowl to combine. Add the meat and mix until egg and seasonings are evenly distributed. Heat a large frying pan over medium heat while you divide the meat mixture into 8 even portions and flatten into patties.
COOK. Place the patties in the pan, cooking in batches if they don’t all fit at one time. Cook for 4 minutes on each side. Turn the heat down a little if needed to ensure they don’t burn. Drain any excess grease but keep any fond (the little browned bits of food stuck to the bottom of the pan after searing).
Making the gravy
BROTH. Pour the broth over the patties scraping the bottom of the pan to deglaze it.
SIMMER. Bring the pan up to a boil and then turn down to a simmer and continue to cook until the liquid is reduced by half, approximately 20-25 minutes. Turn the patties every 10 minutes to avoid them drying out.
REST. After the 20-25 minutes of braising, place the patties on a plate to the side.
SAUCE. Mix the cornstarch and water in a bowl and stir until blended. Bring the pan back up to a boil, add the slurry to the pan, stir to combine, lower the heat back to medium and cook for a few minutes to start thickening the sauce. Place the patties back into the sauce and flip a few times to ensure even coating.
Tips + Variations
This hearty and flavorful Salisbury steak is sure to become a family favorite – it’s a classic! Here are a few tips when making it:
- Using a leaner ground beef will help your patties hold together better.
- A combination of ground beef and pork can also be used, or for a healthier variety use ground turkey and chicken broth.
- Add sautéed mushrooms, onions, or your favorite veggies to top your steaks.
- Steak patties can be refrigerated for 15 min before cooking to help them hold together better.
- Serve Salisbury steak over mashed potatoes, rice, egg noodles, or mashed cauliflower.
Storing Info
Make Salisbury steak patties ahead of time and STORE wrapped with plastic wrap in an airtight container in the fridge overnight before cooking.
STORE leftover cooked patties in an airtight container in the fridge for up to 3 days.
FREEZE uncooked patties wrapped with plastic wrap and placed in a Ziploc freezer bag and stored in the freezer for up to 3 months. Thaw frozen patties in the fridge overnight before cooking.
FREEZE leftover patties in the gravy in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and then reheat in a pan on the stove or in the oven until warmed.
More delicious main dishes:
- Bone-In Chicken Breast Recipe
- Instant Pot Short Ribs
- One-Pot Chicken Stroganoff
- Vegetable Beef Stew
- Creamy Lemon Thyme Pork Chops
Salisbury Steak Recipe
Ingredients
- 1 egg
- 1/2 Tbsp Worcestershire sauce
- 2 Tbsp dried minced onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 lbs ground beef
- 4 cup beef broth
- 1 Tbsp cornstarch
- 3 Tbsp water
Instructions
- Mix the egg, Worcestershire sauce, onion, salt, pepper, garlic and paprika in a bowl to combine. Add the meat and mix until egg and seasonings are evenly distributed.
- Heat a large frying pan over medium heat while you divide the meat mixture into 8 even portions and flatten into patties.
- Place the patties in the pan, cooking in batches if they don’t all fit at one time. Cook for 4 minutes on each side. Turn the heat down a little if needed to ensure they don’t burn.
- Drain any excess grease but keep any fond (the little browned bits of food stuck to the bottom of the pan after searing).
- Pour the broth over the patties scraping the bottom of the pan to deglaze it.
- Bring the pan up to a boil and then turn down to a simmer and continue to cook until the liquid is reduced by half, approximately 20-25 minutes. Turn the patties every 10 minutes to avoid them drying out.
- After the 20-25 minutes of braising, place the patties on a plate to the side.
- Mix the cornstarch and water in a bowl and stir until blended. Bring the pan back up to a boil, add the slurry to the pan, stir to combine, lower the heat back to medium and cook for a few minutes to start thickening the sauce.
- Place the patties back into the sauce and flip a few times to ensure even coating.
So delicious and were great over mashed potatoes. Thanks for the recipe!