Beefy, oniony, mushroomy, and covered in luscious gravy—everyone loves some deeply satisfying Salisbury Steak for dinner.
Why are certain foods called comfort foods, anyway?
I think it’s because meals like Salisbury steak, meatloaf, and our grandma’s curry evoke powerful memories of home, warmth, family, and the moments we’ve shared—all the things that bring us comfort.
My favorite comfort food meal is Salisbury steak, smothered in a mushroom and onion gravy, served with a steaming side of mashed potatoes and peas. I love drizzling that luscious, beefy gravy over everything on my plate—and it all tastes amazing.
There’s something about that meal that takes me back to being three years old and watching The Lucy Show while I enjoyed it from a little TV dinner tray. These days, however, that favorite meal doesn’t come from the freezer aisle of my supermarket. Instead, I make it from scratch, using quality ingredients.
The great thing about this recipe is its simplicity. After mixing the ground beef with zesty ingredients like Dijon mustard, onion powder, and ketchup, you shape it into patties, fry them in a little oil, and then make the rich gravy with onions and mushrooms in the same pan. Each tender forkful of meat is infused with flavorful pan juices and hearty seasonings. It’s pure nostalgia on a plate!
On the origins of Salisbury steak
It may be hard to believe, but Salisbury steak was actually invented as a health food during the Civil War by Dr. James Henry Salisbury, an American physician and nutritionist. Dr. Salisbury believed a meat-centered diet (and copious amounts of coffee!) would restore soldiers back to health, claiming that digestive disorders and chronic illnesses were caused by an excess of starch and vegetable fibers. The original recipe consisted of lean ground beef that was broiled and served with a simple gravy.
Over the years, the recipe was enriched with other ingredients and became not only a staple of the American diet but also a beloved comfort food. In fact, it’s still served in many school cafeterias across the country!
How do I store leftovers?
Leftovers should be cooled and stored within 2 hours. Place the patties and gravy in an airtight container and store in the fridge for up to 3 days. You can also freeze leftovers in a Ziploc bag or freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat leftovers on the stovetop, loosening the gravy with a little broth, if needed. Serve piping hot.
Serving suggestions
Salisbury steak definitely calls for mashed potatoes, but honestly, on some nights, even the thought of peeling those spuds can be too much. That’s why these Make-Ahead Freezer Mashed Potatoes are such a lifesaver. Add a side of tender Sautéed Green Beans or Broiled Asparagus, and you have a memorable meal the whole family will love. Especially if you round it off with something equally classic for dessert, like this delectable Easy No-Bake Banana Cream Pie.
Salisbury Steak
Ingredients
- 1 pound ground beef 85% lean
- 1/3 cup breadcrumbs
- 1 large egg
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 1/2 tablespoons unsalted butter
- 1 small onion diced
- 8 ounces sliced mushrooms
- 1 1/2 tablespoons all-purpose flour
- 1 1/3 cups beef broth
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons ketchup
- Kosher salt and black pepper to taste, for gravy
- Fresh chopped parsley for garnish
- Mashed potatoes for serving, optional
Instructions
- Combine ground beef, breadcrumbs, egg, Dijon mustard, 1 tablespoon ketchup, onion powder, garlic powder, salt, and pepper in a mixing bowl. Mix until just combined.
- Divide the mixture into 4 equal parts and shape each into an oval patty. Press them slightly to make them about 3/4-inch thick.
- Heat olive oil in a skillet over medium-high heat. Add patties and cook for about 4 minutes on each side until browned. Remove and set aside.
- In the same skillet, add butter and onions. Cook until onions are soft. Add mushrooms and cook until browned. Sprinkle flour over the mixture and stir to combine.
- Gradually add beef broth, stirring continuously. Stir in Worcestershire and ketchup. Bring to a simmer and allow to thicken. Add salt and pepper to taste and adjust other seasonings as needed.
- Return the patties to the skillet, nestling them into the gravy. Cover and simmer for 10-15 minutes or until patties are cooked through.
- Sprinkle with parsley and serve with mashed potatoes if desired.
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