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Leave the TV dinners behind and learn how to make salisbury steak from scratch! I remember this easy microwave meal from childhood – but did you know you can make this dinner in 30 minutes from scratch? It’s so good.
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30-Minute Salisbury Steak
It’s kind of ironic that the meal that often takes the most effort takes place at the end of the day. By the time 7 o’clock rolls around, I’m basically beat. After a long day, the only thing I want to do is sit back and relax. Inconveniently, the only thing my stomach wants at the end of the day is a warm, hearty meal.
Thankfully, that’s where my 30-minute salisbury steaks come in! This recipe involves just five simple steps yet delivers all the comfort of a home-cooked meal. There’s hardly anything better than a pile of egg noodles topped with a juicy beef patty and thick, warm gravy after a stressful day. And wth only half an hour of prep and cook time, this recipe is the perfect remedy for hungry bellies and tired minds.
Why You’ll Love This Recipe
- Tasty leftovers make these salisbury steaks the gift that keeps on giving
- Takes only half an hour to prepare and cook
- Can be paired with almost any side
- Ground beef – We normally use 96/4 ground beef but you can use any fat content.
- Onion – large, finely chopped
- Crackers – Saltine or Ritz, finely crushed
- Spices – sage, salt, pepper, garlic
- Salt and pepper, to taste
- Worcestershire sauce – Gives it an all day taste
How to Make Salisbury Steak
- Create patties: In a mixing bowl, mix together the egg, onion, crackers, sage, and ground beef with ¼ teaspoon of salt and ¼ teaspoon of pepper. Sometimes your own two hands are your best tool in the kitchen; this is one of those times! Use clean hands to thoroughly combine your ingredients, then divide the meat equally four ways and shape each portion into oval patties.
- Boil noodles (optional): If you’re planning to serve the steaks over noodles, this is the time to boil them. Go ahead and follow the instructions on the package.
- Brown meat: Over medium-high heat, preheat a large skillet. Once heated, add a tablespoon of olive oil and brown the patties you’ve formed. This should take about 4 to 5 minutes per side. Once browned, set them aside on a plate.
- Make sauce: In the same pan you used for the patties, oil the pan again with another tablespoon and add your minced garlic. Cook the garlic for just a few seconds, until fragrant, before adding the Worcestershire sauce and flour. Allow the flour and Worcestershire sauce to cook for around 30 seconds. Then, whisk in the beef sock. Add a ½ teaspoon of salt and ¼ teaspoon of pepper to your mixture, scraping the remaining pieces of meat from the bottom of the pan as you stir it in. Continue to stir and cook for about 2 to 3 minutes, allowing the sauce to thicken.
- Finish cooking meat: Once the sauce has thickened up, add your browned patties back into the pan and cook for 2 to 5 minutes, until fully cooked through. Stir the sauce occasionally until the patties are done and add salt and pepper to taste. If you’re pairing the salisbury steaks with egg noodles, serve them immediately over the hot egg noodles.
- You can use any crackers in place of Ritz or Saltines, although those are my favorite.
- Other than egg noodles, yummy pairings for salisbury steak are potatoes, rice, and any variety of noodle!
- If you aren’t into beef, feel free to swap the ground beef for ground turkey and the beef stock for chicken stock.
The thing about salisbury steak is that it isn’t really steak. They’re actually succulent, seasoned patties drowned in a delicious homemade gravy!
Yes, you can swap the ground beef for ground turkey in salisbury steak.
Yes, you can freeze salisbury steak. I recommend wrapping each patty in plastic wrap and storing them in a zip loc bag and pouring the sauce into an airtight container separately. The meal should last for to two to three months in the freezer.
Salisbury Steak Recipe
- 1 pound ground beef
- 1 large egg lightly beaten
- ¼ large onion finely chopped (about ⅓ cup)
- 7-8 Ritz or saltine crackers crushed fine (about ¼ cup)
- ¼ teaspoon ground sage
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 clove garlic minced
- 2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 2 ½ cups beef stock
- Egg noodles for serving optional
- Carefully mix the beef with the egg, onion, crackers, sage and 1/2 teaspoon salt and 1/4 teaspoon ground black pepper using your hands. Divide the meat into 4 equal portions and shape into oval patties.
- Boil the egg noodles while cooking the meat, if using.
- Preheat a large skillet over medium-high heat. Add 1 tablespoon olive oil to the pan. Brown the patties, about 4-5 minutes per side. Transfer to a plate.
- Place another tablespoon of olive oil in the pan with garlic and cook for just a few seconds until the garlic is fragrant. Add Worcestershire sauce and flour and cook for about 30 seconds, then whisk in the beef stock. Add 1/2 teaspoon salt and another 1/4 teaspoon pepper. Cook, stirring to get up the bits of meat from the bottom of the pan, until the sauce begins to thicken (about 2-3 minutes depending on the depth of your pan).
- Add the patties and juices back into the pan and cook, stirring the sauce occasionally, until the meat is cooked through (2-5 minutes). Taste and season as needed with salt and pepper.
- Serve hot over egg noodles.
- Any cracker for the Ritz
- Ground Turkey for the beef
- Chicken stock for the beef stock
- If you’re out of eggs, use milk instead (or even a bit of tomato sauce)
- Any noodle works, not just egg noodles
- Serve over noodles or potatoes or rice.
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Last Updated on March 18, 2023
This is my new go to for the days I’m not sure what to make. The ingrediants are always in the kitchen. The first time I made it I did it TV dinner style with mashed potatoes and peas.
Tried this for the first time tonight and it was delicious!!! My husband said this is a “winner”!!!! Will definitely make this often!!!!
I cooked some Basmati rice and spooned the gravy over the rice.
Followed recipe exactly; patties fell apart in skillet before browning;
any suggestion as to what went wrong
If you’re having trouble binding them and they are falling apart it could be because they need a little moisture. Chances are the meat you used was different than what I used (less fat content) so you can add a bit of milk to bind them.
I already have everything, but I don’t know what to do. Most of ingredients are ready in the kitchen 😀 Thank you so much for this recipe!
We made this using the ground turkey and chicken stock subs (all we had on hand) for Sunday dinner and enjoyed it! Paired with macaroni and cheese and added mushrooms to the gravy. Thank you for a great and easy recipe!
I made this last night. OMG…….so good. My husband said this needs to be in the weekly rotation. 2 thumbs up! Great stuff and super easy. Thanks!!