Salisbury Steak

*Photo and recipe updated March 2012*

Inspiration: I’ll admit it. I used to love those Salisbury steak TV dinners as a kid. I mean, really love them. Salisbury steak, mashed potatoes, corn, brownie. Something reminded me of them the other day, and I got to thinking that I’ve never had a homemade Salisbury steak before. In fact, I didn’t even know how you would even go about making one. Would you use cube steak? Ground beef? Some other cut of meat?  When I told Brandon that I was making this for supper, he replied with, “I don’t even know what those are.” Meaning, “I used to eat those,  but what are they…?” Sure sounds like a meal in need of a nice homemade revamp.

What we Loved: These were absolutely fabulous. Really, they’re the perfect comfort food for a dark, cold evening, and I’m craving one again just writing this post. The steak itself is made from ground beef that’s mixed with seasonings and onions and then pan fried, but what really makes this dish is the gravy. It’s rich and flavorful, thick and creamy from a touch of sour cream, and nice and earthy from the mushrooms. When you cut into the meat, which is already moist on the inside like a burger, the gravy seeps down into the steak for a really delicious bite. The gravy is made in the same pan in which you pan fry the steaks, so all of the brown bits from the beef get incorporated into the gravy for an extra layer of browned beef flavor. What a great comfort meal.

Helpful Hints: Make sure to allow your pan sauce time to reduce down. At first it’s very thin, but after a few minutes of simmering away, it really thickens up nicely.

Salisbury Steak
Source: Yum Sugar

I modified this recipe to serve two. Here’s the recipe as I made it.

1 slice Vidalia onion, minced
About 3/4 lb ground beef
Garlic powder, to taste
Seasoned salt, to taste (I used Lawry’s)
Dried thyme, to taste
Black pepper, to taste
About 4 ounces baby portabella mushrooms, sliced
1/2 cup beef stock
1/4 – 1/3 cup sour cream

1. Heat a pat of butter in a saute pan, and saute the minced onion until it is nice and softened.

2. Combine the meat with the minced onion, garlic powder, seasoned salt, thyme, and pepper. Form the meat into two oblong oval-shaped patties, flattening as much as possible.

3. In the same saute pan, add another good pat of butter of medium heat. Saute the mushrooms until they are softened and beginning to brown. Remove the mushrooms to a bowl and set aside.

4. Place the meat patties into the pan, and cook for approximately four to five minutes per side, until completely cooked through. Remove from the pan, setting aside and tenting with foil to keep warm.

5. Add the beef stock to the hot pan, and bring to a boil. Scrape the brown bits from the bottom of the pan to incorporate. Reduce the heat, and slowly whisk in the sour cream. Add the mushrooms back into the pan. Continue to cook until the sauce thickens.

6. Serve the sauce over the steaks.


12 thoughts on “Salisbury Steak

  1. I’ve never had Salisbury steak before…actually I’ve never heard of it before reading this post…our meals were mostly Indian food…burgers & pizzas were our exciting meals. I will have to give this a try. Looks so good!

    • Thanks, Asiya. Salisbury steak is kind of one of those comfort meals that can either be horrendously bad or actually really tasty. I’m partial to our homemade version! :)

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  3. As much as I like to cook I can’t believe I’ve never made salisbury steak. It’s almost 11pm and I’m making these for my breakfast or lunches next week. I used a pork and beef mixture. I decided to cook the patties in the pan first then saute the mushrooms in the same pan, removed them then made the gravy with 2 tbsp flour and beef stock. I’m going back into low carb but I had to make this concession. Then I added back the mushrooms and meat and let it simmer for about 10 or 15 minutes. Preparing the dish this way seemed to bring the flavors together much better. I did taste an edge and it’s yummy… Thanks!

    • Sounds great! I’m so glad that you found a recipe that you enjoy. I always loved salisbury steak as a kid, but it took me forever to think of making it, too. I think I need to make it again soon!

  4. Just wanted to let you know that I made this earlier in the week and it was great. Not only that, but I was able to turn the leftovers into a meat/shepherd’s pie really easily and quickly the next day. Loved all of it, so thanks!

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