Salisbury Steak Recipe

Ground beef: The main protein for the patties, providing a rich and hearty base.

Onion: Adds sweetness and depth of flavor to both the patties and the gravy.

Egg: Acts as a binder to hold the patties together.

Breadcrumbs: Helps to give the patties structure and absorb moisture.

Worcestershire sauce: Adds a tangy, umami flavor to the patties.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the patties.

Butter: Used for sautéing the onions and mushrooms, adding richness to the gravy.

Mushrooms: Adds an earthy flavor and texture to the gravy.

All-purpose flour: Thickens the gravy to the perfect consistency.

Beef broth: Forms the base of the gravy, adding a deep, savory flavor.

When forming the patties, make sure to handle the ground beef mixture gently to avoid overworking it, which can result in tough Salisbury steaks. Additionally, when sautéing the onions and mushrooms, ensure they are cooked until they are deeply caramelized to enhance the flavor of the gravy.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• onion, finely chopped - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg, suitable for those with egg allergies or dietary restrictions.

• breadcrumbs - Substitute with oatmeal: Ground oatmeal can act as a binder and adds a slightly different texture while still holding the steak together.

• worcestershire sauce - Substitute with soy sauce and a dash of vinegar: This combination mimics the umami and tangy flavors of Worcestershire sauce.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and depth of flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used for sautéing the vegetables.

• onion, sliced - Substitute with leeks: Leeks offer a milder onion flavor and can add a different texture to the dish.

• mushrooms, sliced - Substitute with zucchini: Zucchini can provide a similar texture and absorb the flavors of the dish well.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter, vegetarian-friendly option.

• Allow the Salisbury steak to cool completely before storing. This helps prevent condensation, which can make the patties soggy.
• Store the Salisbury steak in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Refrigerate the Salisbury steak for up to 3-4 days. Ensure the container is tightly sealed to maintain freshness.
• For longer storage, freeze the Salisbury steak. Place the cooled patties on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze the gravy separately in a freezer-safe container or ice cube trays. This allows you to thaw only what you need.
• When ready to use, thaw the Salisbury steak and gravy in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until heated through.
• If reheating on the stovetop, add a splash of beef broth to the gravy to restore its consistency.
• Avoid refreezing previously frozen Salisbury steak to maintain quality and texture.

• Preheat your oven to 350°F (175°C). Place the Salisbury steak and gravy in an oven-safe dish, cover with aluminum foil, and heat for about 20-25 minutes until warmed through.

• For a quicker method, use the microwave. Place the steak and gravy in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Stir the gravy halfway through to ensure even heating.

• If you prefer stovetop reheating, place the steak and gravy in a skillet over medium-low heat. Cover and heat for about 10-15 minutes, stirring occasionally, until the steak is heated through and the gravy is bubbling.

• For an air fryer, preheat to 350°F (175°C). Place the steak in the basket and heat for 5-7 minutes. Heat the gravy separately in the microwave or on the stovetop.

• To maintain the juiciness, add a splash of beef broth or water to the gravy before reheating, especially if using the oven or stovetop methods.

• Mixing bowl: Used to combine the ground beef, chopped onion, egg, breadcrumbs, Worcestershire sauce, salt, and pepper.

• Skillet: Used to cook the patties until browned on both sides and to sauté the sliced onions and mushrooms.

• Spatula: Useful for flipping the patties in the skillet.

• Knife: Needed for finely chopping the onion and slicing the additional onion and mushrooms.

• Cutting board: Provides a surface for chopping and slicing the vegetables.

• Measuring spoons: Used to measure out the Worcestershire sauce, salt, and pepper.

• Measuring cup: Used to measure the breadcrumbs and beef broth.

• Wooden spoon: Useful for stirring the flour into the onions and mushrooms and for stirring the gravy as it thickens.

• Whisk: Helps in gradually adding and mixing the beef broth to ensure a smooth gravy.

• Plate: Used to set aside the browned patties before returning them to the skillet.

• Stove: Provides the heat source for cooking the patties and making the gravy.

Prepare ingredients in advance: Chop the onion and slice the mushrooms ahead of time to streamline the cooking process.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

Double the recipe: Make extra patties and gravy to freeze for a quick meal later.

One-pan method: Cook the patties and gravy in the same skillet to reduce cleanup time.

Pre-mix seasonings: Combine the salt, pepper, and worcestershire sauce in a small bowl before adding to the ground beef.