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Salisbury steak

Posted on February 1, 2026 by Admin

Ah, Salisbury steak — a classic comfort food that’s basically seasoned ground beef shaped into “steaks” and served with a rich gravy. It’s hearty, filling, and perfect with mashed potatoes or egg noodles. Here’s a traditional recipe:


Salisbury Steak with Mushroom & Onion Gravy

Ingredients (4 servings)

For the steaks:

  • 1 lb (450 g) ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • ¼ cup milk
  • 1 small onion, finely chopped
  • 1 tsp Worcestershire sauce
  • Salt and black pepper to taste

For the gravy:

  • 2 tbsp butter
  • 1 small onion, sliced
  • 8 oz (225 g) mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

Instructions

1. Prepare the steaks

  1. In a bowl, combine ground beef, breadcrumbs, egg, milk, chopped onion, Worcestershire sauce, salt, and pepper.
  2. Mix gently until combined — don’t overmix.
  3. Shape into 4 oval “steaks.”

2. Brown the steaks

  1. Heat a skillet over medium heat with a little oil or butter.
  2. Brown the steaks on both sides for 3–4 minutes.
  3. Remove and set aside (they will finish cooking in the gravy).

3. Make the gravy

  1. In the same skillet, melt butter.
  2. Sauté onions and mushrooms until soft and lightly browned.
  3. Sprinkle flour over the vegetables and stir for 1 minute.
  4. Gradually pour in beef broth, stirring constantly to prevent lumps.
  5. Add Worcestershire sauce, salt, and pepper. Simmer until gravy thickens.

4. Combine steaks and gravy

  1. Return the steaks to the skillet, spooning gravy over them.
  2. Cover and simmer on low for 10–15 minutes until steaks are cooked through.

5. Serve

  • Traditionally served with:
    • Mashed potatoes
    • Egg noodles
    • Steamed vegetables

Tips

  • Don’t overcook the beef — Salisbury steak should stay tender.
  • You can make it ahead of time and reheat in gravy — flavors actually improve the next day.
  • For a richer gravy, add a splash of heavy cream or a teaspoon of Dijon mustard.

If you want, I can also give a slow cooker version of Salisbury steak that’s extra tender and requires almost no hands-on cooking.

Do you want me to provide that version?

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