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Homemade Salisbury Steak

Forget the frozen Salisbury steaks and make Salisbury Steak from scratch. Imagine golden brown beef patties simmered in brown gravy ready in about 30 minutes!
Course Main Course
Cuisine American
Keyword Homemade Salisbury Steak Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 168kcal
Author Ang Paris



Salisbury Steaks

  • 1-1/2 pound lean ground beef
  • 1/2 cup seasoned breadcrumbs
  • 2 teaspoons dry ground mustard
  • 1 cube beef boullion
  • 4 tablespoons Worcestershire Sauce
  • 1 tablespoons ketchup
  • salt and pepper
  • 1 tablespoons olive oil for frying
  • 1 tablespoons salted butter for frying


  • 1 whole onion, halved and diced
  • 2 cups beef broth
  • 3 teaspoons Worcestershire sauce
  • 1 tablespoon Ketchup
  • 1 teaspoon Kitchen Bouquet optional
  • 8 ounces mushrooms (button or cremini)
  • 1 teaspoon cornstarch


  • In a large mixing bowl, combine the beef with the seasoned breadcrumbs, dry mustard, crushed beef bouillon cube, Worcestershire sauce, ketchup and then season with salt and pepper.
  • Form the beef mixture into about 6 oval patties.
  • Heat a large skillet over medium-high heat. Add the butter and the olive oil to the skillet.
  • Fry the patties until they are no longer pink in the middle.
  • After that, remove the patties and set aside. Pour off any extra grease from the patties.
  • Reduce the heat to medium. Add the mushrooms and onions to the same pan and cook until the onions are tender and golden brown.
  • Then, add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce. Make a slurry with the cornstarch and a little water or broth and add it to the gravy to help thicken it.
  • Return the patties to the skillet and coat them with the onion and mushroom gravy.


Recipe Variations

  • For a leaner version, use ground turkey instead of ground beef.
  • If you are short on time, you can absolutely use a jar of brown gravy - no shame in taking short cuts!
  • For an upscale twist, add a dash of Merlot to deglaze the pan after cooking the mushrooms and onions.
  • If you don't care for mushrooms, you can absolutely leave them out.


Serving: 1g | Calories: 168kcal | Carbohydrates: 14g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 641mg | Potassium: 450mg | Fiber: 1g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg