Remember those TV dinners your grandparents might have eaten? Salisbury steak was probably tucked into one of those compartments, sitting next to some instant mashed potatoes. While it got a reputation as convenience food, the real deal is actually amazing when you make it from scratch. This is basically a fancy hamburger steak smothered in rich mushroom gravy, and it’s way easier to make than you’d think. Celebrity chef Amanda Freitag thinks this old-school dish needs to come back, and after you try it, you’ll probably agree.
Why this retro dish disappeared from dinner tables
Salisbury steak fell out of favor because it became associated with those frozen dinners that tasted more like cardboard than actual food. The dish was invented back in the 1800s by an American doctor who thought it would help with digestion, but by the 1970s, it had become a cafeteria staple that nobody really got excited about. Frozen food companies mass-produced versions with mystery meat and gelatinous gravy that gave the whole concept a bad name. When people think of Salisbury steak now, they often picture sad-looking oval patties swimming in brown liquid on a plastic tray.
The thing is, when you make Salisbury steak the right way with good ingredients, it’s completely different from those frozen versions. You’re starting with quality ground beef mixed with real seasonings, then pan-frying the patties until they get a nice crust on the outside. The mushroom gravy gets made in the same pan, picking up all those browned bits from the meat. This dish was once served in nice restaurants as a budget-friendly alternative to expensive steaks, and when prepared correctly, it still holds up today as a satisfying comfort meal that doesn’t break the bank.
What makes a great Salisbury steak
The secret to amazing Salisbury steak is treating it like you’re making really good burgers, not meatloaf. You want ground beef with enough fat content to keep things juicy—around 80/20 is perfect. Mix in breadcrumbs or crackers to hold everything together, along with an egg, some Worcestershire sauce, and finely minced onions or shallots. Don’t overwork the meat when you’re mixing it, or you’ll end up with tough, dense patties. Just combine everything until it barely holds together, then shape them into oval patties about half an inch thick.
When Amanda Freitag made this dish at a Meatopia event, she added extra fat to the meat mixture and included shallots, garlic, chives, bacon fat, and butter for maximum taste. She also grilled the patties instead of just pan-frying them, which added a smoky char that elevated the whole thing. The key is building layers of taste at every step—season the meat well, get a good sear on the outside, and make sure your gravy has depth. You’re not just heating up pre-made components here; you’re actually cooking something that tastes homemade and feels special, even though it comes together in about 30 minutes from start to finish.
Building the perfect mushroom gravy
The gravy is where Salisbury steak really shines, and making it is easier than you think. After you cook your beef patties, there’s all this browned goodness stuck to the bottom of your pan—that’s called fond, and it’s liquid gold for making gravy. Don’t clean that pan! Instead, add some sliced mushrooms and cook them until they’re golden and have released their moisture. Throw in some minced garlic and shallots, cook for another minute, then pour in some beef broth to deglaze the pan, scraping up all those tasty bits.
Bobby Flay, who once competed against Amanda Freitag on Iron Chef America, suggests using cremini mushrooms for deeper umami taste, adding half-and-half for creaminess, and mixing in tomato paste to give the gravy more body and richness. You can thicken the gravy with a bit of cornstarch mixed with water, or just let it simmer down until it coats the back of a spoon. Some recipes add a splash of red wine or cognac for extra complexity. The finished gravy should be silky, rich, and packed with mushroom pieces. Pour it generously over your patties and watch it soak into your mashed potatoes or rice—that’s the whole point of this dish.
Kitchen tools that make the process easier
You don’t need fancy equipment to make Salisbury steak, but a few things can help. A good heavy-bottomed skillet is essential because you need even heat to get a proper sear on the meat without burning. Cast iron works great, or a stainless steel pan if that’s what you have. If you’re mixing up a big batch of the meat mixture with lots of ingredients, a stand mixer with a paddle attachment can save you from getting raw beef under your fingernails. Just mix on low speed until everything comes together, making sure to scrape down the sides of the bowl.
A meat thermometer takes the guesswork out of cooking the patties to the right temperature—you’re looking for 160°F for ground beef. Some people like to use a potato masher to break up any lumps in the gravy, though a whisk works fine too. If you’re making this on a weeknight and want to speed things up, you can prep the meat mixture in the morning and keep it in the fridge until dinner time. The patties actually hold together better when the mixture has had time to rest. Just remember to let them come to room temperature for about 15 minutes before cooking, or they won’t cook evenly through the middle.
Classic sides that complement this dish
Mashed potatoes are the traditional sidekick for Salisbury steak, and for good reason—they soak up that mushroom gravy like nobody’s business. You can go with regular russet potatoes mashed with butter and milk, or get fancy with Yukon golds mixed with cream cheese and roasted garlic. Some people prefer egg noodles, which also do a great job of capturing the gravy. Rice works too, especially if you want something that won’t fill you up quite as much as potatoes. The point is to have something starchy on the plate that can handle all that rich sauce.
For vegetables, keep it simple. Green beans sautéed with a little butter and garlic are perfect—they add freshness without competing with the main event. Roasted carrots, glazed with a touch of honey, bring some sweetness to balance the savory gravy. A basic side salad with a tangy vinaigrette can cut through the richness of the dish. Some folks like to serve it with corn, either on the cob or cut off and mixed with butter. Really, any vegetable that you’d normally serve with pot roast or meatloaf works here. Just don’t skip the starch—you need something to soak up every last drop of that gravy, or you’re missing the whole point.
Making it work on a budget
One reason Salisbury steak became popular in the first place is that it stretches ground beef into a filling meal without costing a fortune. Ground beef is usually cheaper than steak cuts, and you’re adding breadcrumbs or crackers to make it go even further. A pound of ground beef can easily feed four people when you mix it with other ingredients and serve it with sides. The mushrooms for the gravy are affordable, especially if you buy regular button mushrooms instead of fancier varieties. You probably already have most of the other ingredients in your pantry—Worcestershire sauce, beef broth, onions, flour or cornstarch.
If you want to stretch your dollar even more, buy ground beef when it’s on sale and freeze it. You can also use a mixture of ground beef and ground pork, which is sometimes cheaper and adds extra richness. Day-old bread works just as well as breadcrumbs—just tear it up and pulse it in a food processor. Store-brand beef broth tastes fine in gravy, and you can use milk instead of cream if that’s what you have. The whole meal can come together for less than ten bucks if you shop smart, and it’ll taste way better than anything you could get at a restaurant for that price. This is the kind of cooking that made sense during tough economic times, and it still makes sense now.
Common mistakes and how to avoid them
The biggest mistake people make with Salisbury steak is overcooking the patties until they’re dry and tough. Since these are made with ground beef, they can go from juicy to sawdust pretty quickly. Cook them over medium-high heat to get a good sear, but don’t leave them on too long—about 3-4 minutes per side should do it. They’ll finish cooking when you add them back to the gravy later. Another common error is making the patties too thick, which means the outside burns before the inside cooks through. Keep them around half an inch thick, and they’ll cook evenly.
People also tend to make watery gravy by not cooking it long enough or adding too much liquid at once. Start with less broth than you think you need—you can always add more, but you can’t take it out. Let the gravy simmer and reduce until it’s thick enough to coat a spoon. Don’t skip the step of scraping up the browned bits from the pan; that’s where a ton of the taste comes from. And please don’t use those packets of gravy mix—making it from scratch takes barely any extra time and tastes a million times better. Finally, season as you go. Taste the meat mixture before you form the patties by cooking a small piece in the pan first, then adjust the salt and pepper accordingly.
Ways to customize the recipe
Once you’ve got the basic recipe down, there are tons of ways to make it your own. Try adding different herbs to the meat mixture—thyme, rosemary, or Italian seasoning all work great. Some people mix in a tablespoon of Dijon mustard for extra tang. You can swap the mushrooms in the gravy for caramelized onions if you’re not a mushroom fan, though honestly, the mushrooms are pretty central to the whole concept. Adding a splash of red wine or brandy to the gravy gives it a more sophisticated edge, similar to what you’d find in steak Diane.
For a different spin, try mixing ground beef with ground pork or veal for a more complex taste. Some recipes add a bit of grated Parmesan cheese to the meat mixture for extra umami. If you like things spicy, throw some red pepper flakes into the gravy or mix hot sauce into the beef. You could also make mini Salisbury steaks as an appetizer, serving them with toothpicks and the gravy as a dipping sauce. Kids often like them better when they’re smaller and easier to eat. The basic technique is flexible enough that you can adjust it based on what you have in the fridge or what your family prefers. Just keep the core concept the same: seasoned beef patties with rich gravy.
Storing and reheating leftovers
Salisbury steak actually tastes even better the next day after the patties have soaked in the gravy overnight. Store everything together in an airtight container in the fridge for up to three days. When you’re ready to eat it again, reheat it gently on the stovetop over low heat, adding a splash of beef broth if the gravy has gotten too thick. You can also microwave individual portions, though the stovetop method keeps the texture better. The patties might firm up a bit in the fridge, but they’ll soften again as they warm through in the gravy.
If you want to freeze Salisbury steak, it holds up pretty well for about two months. Let everything cool completely first, then pack the patties and gravy together in freezer-safe containers. Thaw it overnight in the fridge before reheating. Some people like to freeze the cooked patties and gravy separately, which gives you more control over portions. You can also freeze the uncooked patties—just shape them, lay them on a baking sheet until frozen solid, then transfer to a freezer bag. Cook them straight from frozen, adding a few extra minutes to the cooking time. Having these in the freezer means you can throw together a homemade dinner even on your busiest nights, which is exactly what made this dish popular in the first place.
Salisbury steak might seem old-fashioned, but it’s stuck around for over a century because it’s genuinely good food that doesn’t cost much or require fancy skills. Whether you’re cooking for your family on a Tuesday night or looking for something comforting when the weather turns cold, this dish delivers. Give it a shot with fresh ingredients and proper technique, and you’ll understand why chefs like Amanda Freitag think it deserves another moment in the spotlight.
Salisbury Steak With Mushroom Gravy
Course: DinnerCuisine: American4
servings15
minutes25
minutes450
kcalRich, juicy beef patties smothered in savory mushroom gravy that tastes way better than any frozen version you remember.
Ingredients
1 ½ pounds ground beef (80/20)
â…“ cup breadcrumbs
1 large egg
2 tablespoons Worcestershire sauce
1 small onion, finely minced
2 cloves garlic, minced
Salt and black pepper to taste
2 tablespoons butter
8 ounces cremini mushrooms, sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon tomato paste
¼ cup half-and-half or heavy cream
Directions
- In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, minced onion, garlic, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat. Divide the mixture into 4 equal portions and shape into oval patties about ½ inch thick. Press a slight indent in the center of each patty to prevent them from puffing up during cooking.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once the butter is melted and the pan is hot, add the patties and cook for 3-4 minutes per side until nicely browned and cooked through. The internal temperature should reach 160°F. Transfer the cooked patties to a plate and tent with foil to keep warm.
- In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Cook over medium-high heat for 5-6 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture. Don’t stir them too much at first—let them get a good sear. Add a pinch of salt to help draw out the liquid.
- Sprinkle the flour over the mushrooms and stir for about 1 minute to cook out the raw flour taste. This will help thicken your gravy. Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan—these add tons of depth to the gravy.
- Stir in the tomato paste and bring the mixture to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until the gravy has thickened enough to coat the back of a spoon. If it gets too thick, add a little more broth; if it’s too thin, let it simmer a bit longer. The consistency should be rich and velvety, not watery.
- Reduce the heat to low and stir in the half-and-half or cream. Season the gravy with additional salt and pepper to taste. Return the cooked patties to the skillet, nestling them into the gravy. Spoon some of the mushroom gravy over the top of each patty so they can soak up the sauce.
- Let the patties simmer gently in the gravy for 2-3 minutes to heat through and allow the tastes to meld together. Don’t let the gravy boil at this point, or it might break. Just keep it at a gentle simmer so everything stays creamy and smooth.
- Serve the Salisbury steaks hot with generous spoonfuls of mushroom gravy over the top. Pair with mashed potatoes, egg noodles, or rice to soak up all that delicious sauce, and add a simple vegetable side like green beans or roasted carrots. Garnish with fresh parsley if desired.
Notes
- For extra richness, add a tablespoon of bacon fat to the meat mixture like Amanda Freitag does.
- You can use button mushrooms instead of cremini if that’s what you have, though cremini have a deeper taste.
- Test the seasoning of your meat mixture by cooking a small piece first, then adjust salt and pepper before forming all the patties.
- Leftovers keep well in the fridge for 3 days and taste even better as the patties soak in the gravy overnight.
- For a fancier version, add a splash of cognac or red wine to the gravy after cooking the mushrooms.
Frequently asked questions
Q: Can I use ground turkey or chicken instead of beef?
A: You can, but the taste and texture will be different. Ground turkey and chicken are leaner, so the patties might turn out drier. If you go this route, add an extra tablespoon of butter or oil to the meat mixture and don’t overcook them. The gravy will help keep them moist.
Q: What’s the difference between Salisbury steak and hamburger steak?
A: They’re really similar, but Salisbury steak traditionally includes breadcrumbs or crackers as a binder and is always served with gravy. Hamburger steak is usually just seasoned ground beef formed into a patty, sometimes served without sauce. Salisbury steak also tends to be oval-shaped instead of round.
Q: Can I make this in the slow cooker?
A: Yes! Brown the patties in a skillet first for better texture, then transfer them to your slow cooker. Make the gravy in the same pan, pour it over the patties, and cook on low for 4-5 hours. The patties will be super tender, though they won’t have quite the same texture as the stovetop version.
Q: Why is it called Salisbury steak?
A: It’s named after Dr. James Salisbury, an American physician from the 1800s who promoted eating minced beef as part of a healthy diet. His original recipe was pretty plain, but over time people started adding seasonings and gravy to make it more interesting. Now it’s a completely different dish from what he originally created.
