Salisbury Steak Recipe

Salisbury Steak covered in a super flavorful gravy loaded with sliced mushrooms and served over mashed potatoes makes a filling and delicious meal.

Salisbury Steak is one of my favorite beef dinners because it is such an economical way to eat red meat.

The problem with Salisbury Steak is sometimes the patties are dry, tough, and flavorless.

Ingredient Notes

Instant Potato Flakes– This recipe includes potato flakes which acts as a binder and help keep the steaks tender and moist. The potato flakes are first reconstituted with milk and then added to the ground beef mixture.
Dry Onion Soup Mix– A packet of onion soup mix really gives the Salisbury Steaks an amazing flavor, and with so little effort. Part of the packet gets mixed in with the ground beef and the rest helps flavor the gravy.
Ground Beef– I use 90% lean ground beef. You can use ground beef with a higher fat content but be sure to drain the grease well.

A tablespoon of ketchup adds flavor and depth to the gravy which is full of mushrooms and onions.

Form the beef patties and refrigerate them for at least 30 minutes and up to 8 hours. This will help keep them from falling apart when you cook them.

The rich brown gravy goes great with mashed potatoes or white rice. A side of Southern-Style Green Beans or Buttery Peas and Mushrooms makes a great side. I also love these Yeast Rolls.

Leftovers can be stored in an airtight container in the refrigerator for 4 days or frozen for up to 3 months.

This delicious Salisbury Steak recipe is easy to make and perfect for a weeknight dinner. Tender beef patties are smothered in a rich mushroom gravy.

Course Dinner, Main Dish

Cuisine American

Keyword ground beef

Prep Time 45

Cook Time 35

Total Time 1 20

Servings servings

Calories 391kcal

In a medium bowl, mix together milk and potato flakes. Stir in 1 tablespoon of onion soup mix.
Add ground beef and 1/4 teaspoon pepper. Mix together and form into 4 oval-shaped patties. Place on a plate and cover with plastic wrap. Refrigerate at least 30 minutes.
Melt 1 tablespoon butter in a large nonstick pan over medium-high heat. Add patties and cook until nicely browned on both sides, about 5 minutes per side. Transfer to a plate and set aside.
Add remaining 3 tablespoons butter and 1 tablespoon vegetable oil to pan and place over medium heat. Add sliced onion.
Once onion begins to soften, after about 2 minutes, add mushrooms and cook until mushrooms are browned and most of liquid has evaporated.
Sprinkle flour on top of onion/mushroom mixture. Stir and cook for 1 minute.
Stir in remaining onion soup mix and ketchup.
Gradually whisk in broth. Bring to a simmer.
Return patties to pan, cover, reduce heat to low, and cook 12 to 14 minutes.
Check for seasoning and add salt and pepper to taste.
Serve over mashed potatoes.