Ground Beef Salisbury Steak

Let’s talk about Ground Beef Salisbury Steak—the retro dinner your grandma loved, the kind that makes the house smell like Sunday night, and the one-pan wonder that saves your weeknight sanity. If you’re looking for something that’s equal parts comfort and quick fix, this is your recipe. It’s tender, juicy beef patties swimming in a rich mushroom gravy, and it all comes together faster than you can scroll through your “easy dinner ideas” board.

It’s that meal everyone asks for seconds, and the leftovers? They’re even better the next day.

Why This Ground Beef Salisbury Steak Wins Weeknight Dinner

Here’s the deal: classic Salisbury steak is all about turning humble ingredients into something special. Ground beef is the star, but it’s the gravy that steals the show—savory, rich, full of caramelized onions and mushrooms. The patties soak up all that saucy goodness, and suddenly dinner feels a little bit fancy (without the fancy price tag).

This is the kind of recipe you’ll make on repeat because:

• It’s a one-pan meal—less mess, more flavor.
• Ready in 30 minutes. You can go from “What’s for dinner?” to digging in before anyone has time to get hangry.
• Kid and grown-up approved. Serve it with mashed potatoes, noodles, or rice, and watch the plates come back clean.
• Easy to freeze. Prep it for the busiest nights, and future you will be SO thankful.

Ingredient Swaps & Add-Ins

• Ground turkey or chicken for a lighter twist.
• No mushrooms? Skip ‘em, or use extra onions.
• Breadcrumbs: Panko, whole wheat, or even crushed crackers will work.
• Make it dairy-free: Use oil instead of butter.
• Want it gluten-free? Use gluten-free breadcrumbs and tamari instead of soy sauce.

How to Make Ground Beef Salisbury Steak

Before we dive in, here’s the short version: mix, shape, sear, simmer, sauce, and serve. That’s it. Now let’s break it down:

1. Mix & Shape the Patties

In a big bowl, use your hands (or a sturdy spoon) to combine ground beef, breadcrumbs, egg, Worcestershire, salt, and pepper. Divide into six pieces and shape each into a thick oval patty.

2. Brown the Patties

Heat olive oil and butter in a large skillet over medium-high. Add patties and cook about 5 minutes per side, until browned and cooked through (internal temp should hit 160°F). Set them aside on a plate.

3. Caramelize the Onions & Mushrooms

Turn the heat to medium. Add the sliced onions and cook for 3–5 minutes, until soft and golden. Add mushrooms (if using) and cook another 3 minutes, until everything’s beautifully browned.

4. Build the Gravy

Stir in beef broth, tomato paste, soy sauce, and Worcestershire. Make a quick cornstarch slurry (just mix cornstarch with a splash of water or broth), then stir that in to thicken things up—takes about 2 minutes.

5. Bring It All Together

Nestle the patties back into the pan and spoon that glorious gravy all over. Let everything bubble for another 2 minutes to heat through.

6. Serve

Pile the Salisbury steaks onto mashed potatoes, noodles, or rice, and pour over plenty of gravy. Garnish with parsley if you’re feeling fancy.

Tips for the Best Salisbury Steak

• Don’t over-mix the meat, or the patties will be tough.
• Use enough binder. If you add more meat, up the egg and breadcrumbs so the patties don’t fall apart.
• Check doneness. 160°F is the magic number for ground beef.
• Rest a minute before serving so the juices stay in the patties.

How to Serve It Up

• Classic: With buttery mashed potatoes and a side of green beans or carrots.
• Cozy: Over egg noodles or steamed rice, all smothered in gravy.
• Lighter: With a crisp green salad or roasted veggies.
• Leftovers: Tuck patties and gravy into a sandwich for a next-day lunch treat.

Storing, Freezing & Reheating

• Fridge: Airtight container for 3–4 days.
• Freezer: Cool completely, then freeze patties and gravy for up to 3 months.
• To Reheat: Microwave in 20-second bursts or warm gently in a skillet with a splash of broth.

Make ahead tip: You can freeze uncooked patties and gravy separately, then thaw overnight and cook as usual for a make-ahead freezer meal.

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