Salisbury Steak is one of those dishes that I just love to make because it reminds me of being a kid–when Mom cooked dinner every night and I had no adult responsibilities:)
Salisbury Steak is a comfort food and is usually served with mashed potatoes. The dish itself was developed by Dr. James Salisbury in the 1800’s. His story is interesting and you can read about him here; in short, he was an early proponent of a low-carb diet and believed that his signature dish was a cure for many ailments.
This intermediate level recipe uses lean ground beef, sauteed onions, and savory seasonings; it is considered intermediate only because the onion sauce and meat are cooked simultaneously. You can cook the onion sauce first if it’s easier for you.
Two pounds of ground beef turned out about six steak patties, but I’ve gotta tell ya’, my husband ate three and my kid ate two, so…if your guy is a meat and potatoes type, plan on using at least two pounds of beef.
What Type of Ground Beef Should I Use for Salisbury Steak?
You’ll want to use a lean ground beef because if you use a fatty beef, the steak patties will shrink! I prefer ground sirloin, but if it’s not available or too pricey, I use a beef that is 80-93% lean.
Can I Use White Onions Instead of Yellow Onions?
Yes! This recipe works with sweet yellow, yellow or white onions.
Can I Use Flour Instead of Corn Starch to Thicken the Sauce?
Yes, but keep in mind that flour thickens at LOW temperatures, whereas corn starch thickens at HIGH temperatures. If you elect to use flour as a thickening agent, just turn the heat on the broth to low, then add the flour and whisk, strain, etc.
Can I Make Salisbury Steak in Advance?
Yes. After you make the steaks and sauce, store each separately–steaks in one container, sauce in another. When it’s time to reheat, place the steaks in a baking dish covered with foil and bake at 350° F until steaks are thoroughly heated. Reheat the sauce on the stove; note, you might have to add more broth to the sauce as it tends to thicken or gelatinize when refrigerated due to the starch (flour or corn starch).
Seasoned ground beef patties topped with a savory onion sauce.
- 2 lbs. lean ground beef
- 1 tablespoon olive oil
- 1 whole egg lightly beaten
- 1 tablespoon butter
- 1/2 large yellow onion diced (for meat mixture)
- 2 cloves garlic minced
- 1 cup breadcrumbs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried mustard
- 1/2 tablespoon salt
- 1 tablespoon ground pepper
- 1 large yellow onion thinly sliced
- 1 tablespoon oil
- 2 tablespoons corn starch see recipe notes
Combine all steak ingredients into large bowl; mix ingredients using your hands until mixture is well-combined
Divide meat mixture into about 6 balls, them flatten the meat and form it in an oval shape (to resemble a steak)
In a heavy bottom skillet, heat butter and oil on medium heat
Cooking in batches, add three steaks to the hot oil/butter
Cook the patties until there is no pink in the middle (I usually cook them 5-8 minutes per side and cover the skillet with foil)
Remove patties and place in foil to keep warm
In a heavy bottom skillet, add oil and butter and bring to medium heat
Add sliced onions to the oil/butter; allow onions to cook until tender
Remove onions and set aside
Deglaze pan with 1 cup of beef broth; strain any reside and return sauce to skillet
Add 2 tablespoons of corn starch and whisk until smooth
Add remaining broth, pinch of salt, and Worcestershire sauce
Allow sauce to heat and thicken for about 5 minutes; taste for seasonings; add onions back into the sauce
Place cooked steaks in the sauce; pour sauce/onions over steaks and cook on low until steaks are nice and hot
Plate and pour additional sauce/onion mixture over steak
- This recipe is intermediate level due to the fact that you're cooking two things simultaneously. If it's easier for you, cook the onions and sauce first, set them aside, then prepare the steaks.
- Mushrooms are a nice addition to this recipe; simply add sliced mushrooms in with the onions.
- If you use corn starch as a thickening agent, add it and bring the heat UP. If you use flour as a thickening agent, turn the heat DOWN to low, then add the flour.