Description

Salisbury steak is a delicious and hearty dish made from seasoned ground beef patties served with a savory brown gravy. It’s a simple yet flavorful comfort food perfect for weeknight dinners. The combination of tender beef and rich gravy makes it a family favorite that pairs wonderfully with mashed potatoes, rice, or vegetables. This recipe is customizable, offering variations like adding mushrooms or using ground turkey for a lighter option. It’s also great for meal prep and leftovers.

Ingredients

1 lb ground beef
1/4 cup breadcrumbs
1/4 cup milk
1 egg
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons olive oil (for cooking)
2 cups beef broth
1 tablespoon flour (for thickening)
1 tablespoon butter
1/4 cup heavy cream (optional for a richer gravy)

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Instructions

In a large bowl, mix together ground beef, breadcrumbs, milk, egg, chopped onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Shape the mixture into 4 to 6 oval-shaped patties, about 1/2-inch thick.
Heat olive oil in a large skillet over medium heat. Add patties and cook for 4-5 minutes per side, until browned and cooked through. Remove patties from the skillet and set aside.
Add beef broth to the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom.
Mix flour into the broth to thicken it, then return patties to the skillet. Simmer for 5-10 minutes, spooning gravy over patties occasionally.
Add butter and heavy cream for a richer gravy, stirring until smooth.
Serve the Salisbury steaks with mashed potatoes, rice, or your favorite side dish.

Notes

Variations: Add sautéed mushrooms for extra flavor, or swap ground beef for ground turkey for a lighter option.
Storage/Reheating: Leftovers can be stored in an airtight container for up to 3-4 days. Reheat on the stovetop or microwave, adding a little water or broth to thin the gravy if necessary.
Freezing: Freeze cooked patties and gravy in an airtight container for up to 3 months. Reheat by thawing and warming on the stovetop.