The classics are always the best and this Salisbury steak recipe has been around forever! Juicy beef patties covered in rich gravy and served with mashed potatoes. What could be better?
I often wondered about how Salisbury steak ever came to be. After all it’s not really a steak, more like a fancy hamburger. It turns out Doctor James Salisbury is responsible for the creation in the 1800’s. He observed soldiers taking a long time to recover from war wounds as they had a protein deficiency in their diets.He added chunks of chopped beef and this provided more nutrition and healthier soldiers.
Today it’s still with us and on many menus. Salisbury steak would fit well in the same comfort food category as meatloaf and chicken pot pie. It’s definitely not the prettiest food around but makes up for it in flavor. Thick juicy beef patties that have been spiced with garlic, dried thyme and onion are cooked in a pan and then covered in a rich brown gravy. Any Salisbury steak recipe should definitely be served with buttery mashed potatoes and even more gravy poured over.
what you’ll need for this Salisbury steak recipe
- Saltine crackers- Breadcrumbs can be substituted but the saltines have a unique flavor.
- Ground beef- I don’t like to go too lean on the beef or it lacks flavor. A 70/30 ratio is what I like to use.
- Garlic powder
- Dried thyme
- Onion powder
- Beef stock
- Flour- All purpose works perfectly
- Worcester sauce
- Soy sauce
how to make Salisbury steak
Place a non stick pan over a medium heat and warm the oil. Place the formed beef patties into the oil and let them cook for about 4 minutes depending on the thickness of the patties.
Flip the beef patties over and repeat on the other side until well seared. A thermometer should read 160 degrees F on the inside.
Make the gravy by sautéing the diced onion and adding the butter. Once the butter has melted, add the flour and stir well.
Add the Worcester sauce, soy sauce and stock gradually whisking all the time to prevent lumps. Bring to a simmer and cook for 4-5 minutes and the gravy has thickened.
No, the seasoning is different and store bough patties are usually much thinner than a Salisbury steak patty.
A Salisbury steak has more ingredients and fillers. A hamburger usually only has salt and pepper included.
They are similar although meatloaf is served in slices and has ketchup on top whereas a Salisbury steak is always covered in brown gravy.
If a solid piece of steak carries any bacteria, it will be on the outside and destroyed when cooked. When meat is ground up, that same bacteria can enter the inside of the hamburger and hide where it won’t be fully cooked if you like your burgers rare.
more ground beef recipes for you!
Salisbury Steak Recipe
To make the Salisbury steaks
- 1 1/4 pounds ground beef
- 1 cup crushed saltine crackers
- 1 tsp garlic powder
- 1 tsp dry thyme
- 1/2 tsp onion powder
- 2 tbsp Worcester sauce
For the gravy
- 1 tbsp butter
- 1/4 cup diced onion
- 1 tbsp all purpose flour
- 1 tbsp Worcester sauce
- 1 tbsp soy sauce
- 1 1/4 cups beef stock
- Combine all of the ingredients for the Salisbury steaks in a bowl and mix well forming into 4 evenly sized patties.
- In a medium sized pan, melt the butter and then add the diced onion.
- Cook for 2-3 minutes then add the flour and the Worcester sauce and soy sauce mixing well.
- Gradually add the beef stock and bring to a simmer cooking over a low heat for about 5 minutes and the gravy becomes thicker.
- Season with salt and pepper and keep over the lowest heat while you cook the beef patties.
- In another non stick pan add a splash of olive oil over a medium heat.
- Place each beef patty into the hot oil and cook for about 3-4 minutes before flipping them over and repeating on the other side until fully cooked.
- Place the desired amount of patties on a plate with mashed potatoes and spoon over some of the brown gravy on top.