Easy Salisbury Steak Recipe

A Salisbury steak has a somewhat misleading name, as it isn't really a steak at all, but rather a lovechild between a hamburger patty and meatloaf. Also, you probably wouldn't serve a ribeye or sirloin with gravy, but with a Salisbury steak, gravy is all but a full-blown requirement. But while the name may be slightly muddled, the flavors certainly aren't, and you can experience that firsthand with recipe developer Ting Dalton's easy Salisbury steak recipe.

"This is a super tasty family meal that everyone will love," Dalton promises. "Comforting, delicious and filling — it's also really easy to make." She also highlights that both the steak itself and the gravy provide an abundance of flavor. "Think of them as huge meatballs with lots of flavor," she explains, adding that "the tang of the mustard and the sweetness of the ketchup means they pack a punch." With flavors that absolutely demand your attention, there's no doubt that this recipe will hit the spot for your entire family. And: It's easy and quick to make! So let's get right into it.

This is a beef-centric recipe, so you'll need some lean ground beef for starters. Additionally, you'll need panko breadcrumbs, a beaten egg, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, dried oregano, salt, olive oil, unsalted butter, flour, beef broth, water, and some sliced mushrooms. Phew! That's quite a list, but keep in mind that you're making both the steaks and a mushroom gravy, and some of the ingredients in the list overlap.

fAs for what really makes this dish sing, Dalton says that it "is definitely the Worcestershire sauce, which gives a hint of tangy and savoriness to the whole dish." Worcestershire sauce and beef are an irresistible combo, so it's easy to see why the savory condiment fits in so well here.

In a large bowl, add the ground beef, breadcrumbs, the egg, some minced garlic, ketchup, Dijon mustard, oregano, Worcestershire sauce, and salt. Use your hands to mash and mix everything together, so that the seasonings and sauces are evenly distributed in the beef. Then, still using your hands, form the beef into five equal-sized, oval-shaped, 1-inch thick patties. 

If you wanted to, you could work up to this point in advance and save the rest for a later time. "You can make steaks ahead of time; just refrigerate them until you're ready to make the gravy," Dalton explains.

Get the olive oil heating in a large, nonstick skillet, then add the beef patties. Cook them on each side for just a minute or 2; the goal here is to brown them and get a nice crust on the outside, not to cook them all the way through. Once you've gotten that crust on each side of each patty, remove them from the heat and set them aside.

Right into the skillet you browned the meat in, go ahead and cook the mushrooms and some more garlic for 1 to 2 minutes. Be sure to scrape up any bits that may get stuck on the bottom of the skillet, then add in the butter. Once that melts, add the flour and stir it for 30 to 40 seconds. Gradually pour in the beef broth, stirring constantly. Dalton notes that you could also use a whisk during this step, which will help ensure that there are no flour lumps in the sauce. Next, whisk in the water, some more ketchup, and Worcestershire sauce. 

Nestle the partially-cooked steaks into the gravy mixture; be sure to pour in the steaks' juices as well. Allow the steaks to cook completely, which should take about 8 minutes. The sauce will thicken up as it cooks, so be sure to stir it occasionally as well.

Once the steaks are all cooked through, you can plate them and serve. Dalton recommends serving the steaks over mashed potatoes or with roasted vegetables, and don't forget to top it all off with that mushroom gravy. 

If you happen to have leftovers, Dalton says that you can keep them in the fridge for up to 3 days, or even freeze everything for up to 3 months. This means that you could easily whip up Salisbury steaks on a whim, or prep them ahead of time and thaw for an easy dinner. It's a win-win recipe!