Salisbury Steak Recipe

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

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

Egg: Helps bind the patties together, ensuring they hold their shape while cooking.

Breadcrumbs: Provides structure and texture to the patties, keeping them tender.

Worcestershire sauce: Adds a tangy, umami flavor that enhances the overall taste of the dish.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a mild heat and depth to the patties and gravy.

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

Mushrooms: Contributes an earthy, savory flavor to the gravy.

All-purpose flour: Thickens the gravy, giving it a smooth and velvety texture.

Beef broth: Forms the base of the gravy, providing a rich and savory liquid.

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 add a rich, savory depth to 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 compared to onions.

• egg - Substitute with flaxseed meal and water mixture: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This is a good vegan alternative that helps bind the ingredients.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and help bind the mixture 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 adds saltiness along with a depth of flavor.

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

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for sautéing.

• onion, sliced - Substitute with leeks: Leeks have a milder flavor and can be used similarly to onions.

• mushrooms, sliced - Substitute with zucchini: Zucchini provides a different texture but can absorb flavors well, making it a good substitute.

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

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version and provides a similar depth of flavor.

• worcestershire sauce - Substitute with balsamic vinegar and soy sauce: This combination can replicate the tangy and umami flavors of Worcestershire sauce.

• Allow the Salisbury steak to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the patties and gravy into an airtight container. If possible, use separate containers for the patties and gravy to maintain texture.
• Store in the refrigerator for up to 3-4 days. For best results, reheat in a skillet over medium heat until warmed through, adding a splash of beef broth if the gravy has thickened too much.
• For freezing, 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 for easy tracking.
• Pour the gravy into a separate freezer-safe container, leaving some space at the top for expansion. Label accordingly.
• Freeze both the patties and gravy for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheat the patties in a skillet over medium heat, adding the thawed gravy and simmering until heated through. Add a bit of beef broth if needed to adjust the consistency of the gravy.

• Stovetop Method:

  • Place the Salisbury steak and gravy in a skillet over medium heat.
  • Add a splash of beef broth or water to keep the gravy from thickening too much.
  • Cover the skillet with a lid and heat for about 10-15 minutes, stirring occasionally, until the patties are heated through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the Salisbury steak and gravy in an oven-safe dish.
  • Cover the dish with aluminum foil to prevent drying out.
  • Bake for 20-25 minutes, or until the patties are thoroughly heated.

• Microwave Method:

  • Place the Salisbury steak and gravy in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Heat on medium power for 2-3 minutes, then stir the gravy and rotate the patties.
  • Continue heating in 1-minute intervals until the patties are hot throughout.

• Slow Cooker Method:

  • Place the Salisbury steak and gravy in the slow cooker.
  • Set to low heat and cook for 1-2 hours, stirring occasionally, until the patties are warmed through.

• Sous Vide Method:

  • Place the Salisbury steak and gravy in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  • Set your sous vide machine to 140°F (60°C).
  • Submerge the bag in the water bath and heat for 1 hour.
  • Remove from the bag and serve immediately.

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

• Skillet: This is essential for cooking the patties and later for sautéing the onions and mushrooms.

• Spatula: Handy for flipping the patties to ensure they brown evenly on both sides.

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

• Cutting board: Provides a safe surface for chopping the onion and slicing the mushrooms.

• Measuring spoons: Use these to measure out the Worcestershire sauce, salt, and pepper accurately.

• Measuring cups: Essential for measuring the breadcrumbs and beef broth.

• Whisk: Useful for stirring the flour into the onions and mushrooms to make the gravy.

• Wooden spoon: Ideal for stirring the gravy as it thickens.

• Plate: Use this to set aside the browned patties while you prepare the gravy.

• Tongs: Helpful for placing the patties back into the skillet and spooning gravy over them.

Prepare ingredients ahead: Chop the onion and slice the mushrooms in advance to save time during cooking.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to skip the step of making them from scratch.

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

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

Pre-mix gravy ingredients: Combine beef broth and worcestershire sauce in a measuring cup before starting to cook.