If you’ve ever craved a comforting, savory meal that feels like a warm hug, look no further than Salisbury steak with gravy. This classic dish combines seasoned ground beef patties with a rich gravy, making it a nostalgic favorite for many. I fondly remember my mom whipping this up on busy weeknights, and now, I make it for my family, knowing it will be met with smiles all around the dinner table. With its robust flavors and heartwarming aroma, this recipe is perfect for any occasion—from a simple family dinner to a picnic in the backyard.
Why make this recipe
Reasons to try it
Salisbury steak is more than just a meal; it’s an experience that resonates with comfort and nostalgia. Here’s why you’ll love making this dish at home:
- Quick and Easy: This recipe is straightforward, making it perfect for busy weeknights when you want something filling without hours spent in the kitchen.
- Budget-Friendly: With simple ingredients and lean ground beef, it won’t break the bank, allowing you to serve delicious comfort food without the high costs.
- Kid-Approved: The slight sweetness from the ketchup and tang from the mustard appeal to younger taste buds, making it a hit with kids.
"A perfect blend of flavors! My family devoured it, and I loved how easy it was to prepare!" — Sarah C.
How to make Salisbury Steak And Gravy Recipe
Step-by-step overview
Creating Salisbury steak and gravy is a simple, rewarding process broken down into a few easy steps. First, you’ll prepare the beef mixture, shape it into patties, and cook them until golden brown. Then, the gravy comes together with onions, garlic, and rich broth, culminating in a dish that feels like home.
Ingredients
What you’ll need
Gather these key ingredients to make your flavorful Salisbury steak:
- 1½ pounds ground beef (80/20 blend recommended)
- ½ cup Italian breadcrumbs (adds seasoning and helps bind the patties)
- 1 tablespoon ketchup (for subtle sweetness)
- 2 teaspoons dry mustard (for a hint of tang)
- 1 teaspoon Worcestershire sauce (deepens the flavor)
- 1 beef bouillon cube, crushed (adds concentrated beef flavor)
- ½ teaspoon onion powder (for extra flavor)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for cooking the patties)
- 2 cups hot water
- 2 beef bouillon cubes (for a rich, beefy base)
- 1 tablespoon ketchup (adds sweetness and color)
- 1 teaspoon Worcestershire sauce (for umami flavor)
- ½ teaspoon garlic powder
- 4 teaspoons cornstarch (to thicken the gravy)
- 1 medium yellow onion, sliced into half-moons (adds sweetness and depth)
- 2 teaspoons minced garlic
- 1 tablespoon butter (for richness)
- 8 ounces cremini mushrooms, sliced (optional but recommended for added flavor)
Directions
Step-by-step instructions
- In a large bowl, combine ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, beef bouillon, onion powder, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into patties, ideally about ¾ inch thick.
- Heat olive oil in a skillet over medium heat. Cook the patties for about 3-4 minutes per side or until browned.
- Remove the patties from the skillet and set aside.
- In the same skillet, add sliced onions and sauté until softened. Then add minced garlic and mushrooms (if using), cooking until aromatic.
- Stir in hot water, beef bouillon cubes, ketchup, Worcestershire sauce, garlic powder, and pepper. Bring to a simmer.
- In a small bowl, mix cornstarch with a bit of cold water to form a slurry. Gradually whisk this into the gravy, stirring until thickened.
- Return the browned patties to the skillet, nestling them into the gravy. Spoon the gravy over the patties and let it simmer on low for about 3-5 minutes.
- Ensure the patties reach an internal temperature of 160°F (71°C) before serving.
- Serve hot, generously covered with onion and mushroom gravy.
How to serve Salisbury Steak And Gravy Recipe
Best ways to enjoy it
A beautifully plated Salisbury steak is a sight to behold! Serve your savory dish over a bed of creamy mashed potatoes or fluffy rice to soak up all that delicious gravy. Pair it with steamed green beans or glazed carrots for a colorful, satisfying meal. A sprinkle of fresh parsley can add a lovely finishing touch, bringing out the dish’s home-cooked charm.
How to store
Storage and reheating tips
Leftovers are a fantastic way to enjoy this dish again. Store the Salisbury steak and gravy in an airtight container in the refrigerator for up to three days. If you want to keep it longer, consider freezing the patties and gravy for up to three months. When reheating, ensure they reach a safe internal temperature of 165°F (74°C) for safety.
Tips to make
Helpful cooking tips
- Don’t overmix the beef: To keep your patties tender, mix just until combined. Overmixing can lead to tougher steaks.
- Adjust seasonings: Feel free to tweak the salt and pepper to suit your taste, or even add a pinch of cayenne for a bit of heat!
- Let the flavors meld: Allowing the patties to simmer in the gravy enhances the overall richness of the dish.
Variations
Creative twists
- Herb Infusion: Add fresh herbs like thyme or parsley for a fresh twist.
- Mushroom Lovers: Increase the amount of mushrooms or use a mix of wild mushrooms for a deeper flavor.
- Dietary Swaps: For a leaner version, use ground turkey or chicken, bearing in mind that you might need to adjust cooking times.
FAQs
Common questions
- Can I make this dish ahead of time? Yes! You can prepare the patties and the gravy in advance. Just combine before serving.
- What can I substitute for ground beef? Ground turkey or chicken can be great substitutes, although they may alter the flavor slightly.
- Is it safe to freeze leftovers? Absolutely! Make sure to cool the dish completely before transferring it to airtight containers for freezing.
Salisbury Steak with Gravy
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting and savory Salisbury steak recipe featuring seasoned ground beef patties topped with rich gravy.
Ingredients
- 1½ pounds ground beef (80/20 blend recommended)
- ½ cup Italian breadcrumbs
- 1 tablespoon ketchup
- 2 teaspoons dry mustard
- 1 teaspoon Worcestershire sauce
- 1 beef bouillon cube, crushed
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups hot water
- 2 beef bouillon cubes
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 4 teaspoons cornstarch
- 1 medium yellow onion, sliced into half-moons
- 2 teaspoons minced garlic
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced (optional)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, beef bouillon, onion powder, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into patties, ideally about ¾ inch thick.
- Heat olive oil in a skillet over medium heat. Cook the patties for about 3-4 minutes per side or until browned.
- Remove the patties from the skillet and set aside.
- In the same skillet, add sliced onions and sauté until softened. Then add minced garlic and mushrooms (if using), cooking until aromatic.
- Stir in hot water, beef bouillon cubes, ketchup, Worcestershire sauce, garlic powder, and pepper. Bring to a simmer.
- In a small bowl, mix cornstarch with a bit of cold water to form a slurry. Gradually whisk this into the gravy, stirring until thickened.
- Return the browned patties to the skillet, nestling them into the gravy. Spoon the gravy over the patties and let it simmer on low for about 3-5 minutes.
- Ensure the patties reach an internal temperature of 160°F (71°C) before serving.
- Serve hot, generously covered with onion and mushroom gravy.
Notes
Leftovers can be stored in an airtight container for up to three days or frozen for up to three months. Reheat until reaching 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg