Salisbury Steak with Mushroom Gravy
Coming at you today with some classic comfort food! My salisbury steak recipe is an incredibly flavorful dish made entirely from scratch without any ketchup or soup/gravy mixes. The steaks are formed out of ground meat, breadcrumbs, and lots of flavorings and seared before finishing in a robust gravy (made with or without mushrooms!). This recipe is easy, satisfying, fast, and it feeds the whole family…my favorite kind of weeknight dinner! Just like with my sloppy Joe recipe, instead of using ketchup for flavoring, we essentially make our own using tomato paste, sugar, and vinegar. This gives us maximum control over the dish and eliminates any preservatives or unwanted ingredients.
Why try my salisbury steak recipe:
Pairs well with pretty much any side–I’ve included my favorites below! Makes a great freezer meal (like my beef ragu). 100% from-scratch and super flavorful. Ready in just 35 minutes!
What You Need
Let’s talk about a few of those ingredients up there before we get started with the recipe:
Ground beef. Yes, ground beef! Salisbury steaks aren’t made from whole muscle steaks but instead use ground beef. Don’t worry though, we will be seasoning our beef with lots of spices and sauces to make sure it’s extra flavorful. Use whichever percentage you prefer; I typically use 93% lean. Mushrooms. I personally don’t love mushrooms, but my husband insists that they belong in any good salisbury steak recipe, so I included them here. If you aren’t a fan either, you can absolutely leave them out with no other changes needed. Panko. Use plain (unseasoned) panko breadcrumbs. Gluten-free or regular will work equally well. Recently I’ve been substituting the panko for homemade sourdough breadcrumbs. Egg. An egg is important for binding the steaks together, it serves like a glue that keeps them from falling apart while you’re cooking. Worcestershire sauce. If you don’t want to or can’t use Worcestershire sauce, you can substitute coconut aminos. Stone ground mustard. If you have dijon, this will work too. Don’t use regular yellow mustard, which has an entirely different flavor profile.
SAM’S TIP: As with my meatball recipe and smash burgers, we need to be careful not to over-mix the meat mixture here. Over-mixing will result in tough salisbury steaks, so just gently work everything together until combined, then stop. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Salisbury Steak
Make the steaks
SAM’S TIP: Don’t overcrowd the meat when searing, or you could end up steaming it instead of searing it. If this happens, the meat will look grey instead of brown and won’t be as flavorful.
Make the gravy
What are some of your favorite comfort food dishes? Let me know in the comments! 👇 Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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