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One of the best comfort food dinners you can make on busy weeknights is this Easy Salisbury Steak. This is one of those meals that the whole family will love. Even picky eaters agree that these tender beef patties smothered in rich mushroom gravy are the best!
If you like this comfort food recipe, you’ll definitely love my classic versions of homemade country fried steak, old fashioned meatloaf, smothered chicken with onion gravy, or my traditional goulash recipe.
Why I love this recipe
- Simple ingredients – I call this a pantry-freezer dinner because I always have everything I need on hand for this easy Salisbury steak recipe. Simple pantry ingredients combined with ground beef that I always have on hand come together to make the best classic comfort food. It’s one of my favorite go-to recipes when I’m due for another trip to the store.
- Rich flavor – the onion dip mix is a secret ingredient of mine that I use often because it adds so much great flavor. This, combined with all of the other ingredients, make an incredibly tasty savory mushroom gravy.
- Easy weeknight meal – It really doesn’t take long to put together and you can make your favorite side dishes while the Salisbury steak patties are cooking.
Ingredients needed
The exact quantities are listed in the recipe card below, but here is a quick ingredient list for your shopping list.
- lean ground beef or ground chuck which has a higher fat content
- egg
- onion dip mix – you can use Lipton Recipe Secrets Kosher Onion Soup & Dip Mix
- panko breadcrumbs
- ketchup
- Worcestershire sauce
- olive oil
- condensed cream of mushroom soup
- red wine
- beef broth – used to thin the beef gravy
How to make Salisbury Steak
- Mix: In a large bowl, use your hands to thoroughly combine meat, egg, onion dip mix, bread crumbs, ketchup, and Worcestershire. Take care not to overwork the meat mixture.
- Form steaks: Divide mixture into six equal portions and form each portion into oval patties, about 3/4 inch thick.
- Cook: In a large skillet, heat a tablespoon of olive oil over medium-high heat. When oil shimmers, add the patties in a single layer to the pan. Allow them to brown for about 5 minutes. Once browned, flip, and allow the other side to brown for 3-4 minutes. Note: they do not need to be cooked through; you just want a nice sear on both sides.
- Mix sauce: In a small bowl, stir together the cream of mushroom soup, red wine, and beef broth.
- Add gravy: Cover the patties with the mushroom soup mixture.
- Finish cooking: Using low heat, cover, and allow to simmer for about 10 minutes. Turn patties, spoon gravy on top of steaks to once again cover, and allow to simmer for another 10 minutes. If gravy is too thick, stir in more beef broth until the desired consistency is achieved.
What to serve with Salisbury Steak
If you’re looking for the perfect side dish, here are some of my favorite recommendations.
- I almost always serve this classic dish with creamy mashed potatoes. They taste amazing smothered in that rich brown gravy.
- You can also serve it with egg noodles. This variation is very similar to beef stroganoff or my beef and noodles recipe.
- Of course, any delicious salisbury steak recipe needs a tasty vegetable on the side. Steamed or roasted green beans are my favorite choice, but the husband prefers peas and corn.
Recipe variations
Don’t hesitate to modify the recipe based on your preferences.
- Adding a small amount of Dijon mustard, dry mustard, soy sauce, Italian seasoning, or onion powder will create a different flavor.
- Sautéing sliced onions and/or sliced mushrooms before cooking the hot skillet before cooking the meat is a great addition to the delicious mushroom gravy.
- If you’re not a fan of ground beef or don’t have any, you can easily substitute with ground turkey or ground pork and the recipe will still taste amazing.
Storage and reheating
Leftover Salisbury steak should be stored in an airtight container in the refrigerator for 3-5 days. To reheat, cover with a paper towel and reheat in the microwave in 1-minute increments on 50% power. You can also place leftovers in a casserole dish, cover them tightly with aluminum foil, and reheat in the oven at 300°F until heated through.
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Equipment
Ingredients
- 1 1/2 pounds ground beef
- 1 large egg
- 3 tablespoons onion dip mix Note: 3 tablespoons is equivalent to one package of Lipton Recipe Secrets Kosher Onion Soup & Dip Mix
- 1/2 cup panko bread crumbs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 22 ounces condensed cream of mushroom soup 2-11oz boxes Trader Joe's condensed cream of portabella mushroom soup recommended, see note below
- 1/2 cup red wine
- 1/4 cup beef broth amount will vary – used to thin gravy
Instructions
- Mix: In a medium-sized bowl, use your hands to thoroughly combine meat, egg, onion dip mix, bread crumbs, ketchup, and Worcestershire. Take care not to overwork the mixture.
- Form steaks: Divide mixture into six equal portions and form each portion into an oval-sized patty, about 3/4 inch thick.
- Cook: In a large skillet, heat olive oil over medium-high heat. When oil shimmers, add the patties in a single layer to the pan. Allow them to brown for about 5 minutes. Once browned, flip, and allow the other side to brown for 3-4 minutes. Note: they do not need to be cooked through; you just want a nice sear on both sides.
- Mix sauce: In a small bowl, stir together the cream of mushroom soup, red wine, and beef broth.
- Add gravy: Cover the patties with the mushroom soup mixture.
- Finish cooking: Reduce heat to low, cover, and allow to simmer for about 10 minutes. Turn patties, spoon gravy on top of steaks to once again cover, and allow to simmer for another 10 minutes. If gravy is too thick, stir in more beef broth until the desired consistency is achieved.
- Serve: When you're ready to eat, serve with mashed potatoes and a veggie, if desired, and be sure to spoon extra gravy over everything.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in August 2014 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
I made this last night and loved it. So easy! Since I don’t drink red wine (so I don’t have any) I used beef broth. My husband said to keep this recipe.
It would be nice if you could provide detailed recipes for the Romanian Navy Bean soup, Romanian Chopped Egg Plant Recipe, Original Potato Pancake Recipe without using Flour and utilizing Grated Onion, Grated Potato with one to two whole eggs and salt and pepper to taste. Also Sweet and Sour Cabbage Wrapped Ground Beef recipe, including an old fashioned Jewish Baked Brisket of Beef recipe. My mother used to make all of these and also home made Beet Borsh with Smetena. In addition old fashion Jewish Rye Bread recipe, Kaiser Roll Recipe, Challa Recipe, Home made Bagel Recipe that was once shown on Julia Roberts cooking show as well as an onion Pletzel recipe. Many of these recipes were old school from various European bakeris and dellies.
I made this following the directions exactly, my family loved it. My husband said that he hadn’t had Salisbury steak in a long time, he said this recipe tasted just like his mother’s. It’s delicious, and a keeper!! Thank you for posting the recipe.
This sounds sooo good ! I’m definatly going to try it .. Only I’ll use something else instead of the mushroom soup. I don’t like mushrooms at all. But the rest is fine.
My kids don’t like mushrooms either and they think the cream of mushroom just tastes like gravy!