Easy and Delicious Easy Salisbury Steak


This easy and delicious Salisbury Steak recipe is an updated version of the classic! This quick to make juicy steak is packed with flavor, covered in brown gravy, onions and mushrooms.

Easy Salisbury Steak recipe in a skillet with brown gravy, onions and mushrooms

Homemade Salisbury Steak Is An Easy Dinner Idea!

Salisbury Steak is one of those recipes we’ve all had at some point in our lives…whether it be a random frozen dinner, at your Grandma’s house, or in the school cafeteria, I feel like Salisbury Steak definitely had a moment. And really what’s not to love…it’s easy, it’s super tasty, and my recipe takes the old-fashioned-ness out of it!

Salisbury Steak with gravy and garnished with parsley in a skillet

What Is Salisbury Steak?

Salisbury Steak is simply a ground beef steak covered in brown gravy. Think of it like a well-seasoned hamburger steak coated in flavor packed gravy, often with onions, mushrooms, or both like my recipe! It’s an inexpensive option for a steak dinner, if you’re on a budget.

Recipe Ingredients:

This is a quick breakdown of the ingredients you will need. The full recipe and measurements can be found in the recipe card at the bottom of the post.

Ground Beef Steak:

  • Lean ground beef. I use either a 90% lean ground beef when I make this recipe.
  • Breadcrumbs. You can use either plain, seasoned, or Panko breadcrumbs. Just use whatever you have on-hand, that’s the beauty of this easy, forgiving recipe!
  • Onion. For the onion used in the steaks I prefer a very finely dived onion, or even a grated onion. I don’t like large pieces of onion throughout the steak, as there are plenty of onions in the gravy.
  • Dry mustard. If you don’t have dry mustard you can substitute 1 tablespoon of dijon mustard instead.
  • Worcestershire sauce 
  • Salt and pepper
  • Olive oil

Gravy:

  • Butter. I prefer using salted butter, but you can use salted or unsalted.
  • Onion. I like to use yellow onion in this recipe, or you can omit the onions in the gravy if you have picky eaters.
  • Mushrooms. You can omit the mushrooms of you just don’t like them, just like the onions. I love the mushrooms in this recipe, though. I just use white mushrooms, but you use most varieties here, like portobello or shitaki. Also you can use as many or few as you like. I usually add in more than the recipe calls for because I love them!
  • Salt and pepper.
  • Beef Broth. You can also use Beef Stock for a more robust flavor.
  • Worcestershire sauce.
  • Tomato paste (or ketchup). I make it both ways. If I have a tube of tomato paste that I need to use up, I’ll use that instead, but if I don’t, ketchup works too! My mom always used ketchup in her recipe.
  • Cornstarch and water. This will create a slurry, which you use to thicken up your gravy. Make sure to use cold water!



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