Learn how to make Salisbury steak from scratch – it’s easier than you think! It’s a hearty dinner made with ground beef that is shaped into “steaks” and simmered in a rich beef gravy.
We serve this with egg noodles the ultimate comfort food dinner!
Growing up I remember boil-in-bag Salisbury steak – does anyone remember that? I used to make them for lunch all the time. They were one of my favorite things ever.
I never knew you could make it from scratch until I was an adult, and once I discovered the recipe I started making it all the time.
I’m guessing you don’t want to spend hours in the kitchen making dinner, I know I don’t! Enter this Salisbury steak recipe. It’s hearty, it’s comforting and my recipe is so easy to make.
Table of Contents
Although it’s called “steak” there’s no steak involved! Instead, Salisbury steak is made with ground beef. The meat is mixed with other ingredients like onion, herbs, garlic and crushed crackers (or breadcrumbs) and shaped into patties to resemble steak. Then you cook it on the stove like you would steaks!
There’s also a gravy involved – a rich, savory beef gravy that you make in the same pan you used to cook the steaks. It’s lightly thickened with flour and once you make it you just pop the steaks back in and let them simmer in the sauce.
If you’ve ever made meatloaf, you can make this easy Salisbury steak! They are made in a similar way, but cooked and served differently. I love to serve the steaks with hot egg noodles. They get coated in that delicious sauce – it is so good.
Once you learn how to cook Salisbury steak, I think you’re going to want it in your dinner rotation!
- To start, mix the ground beef with a lightly beaten egg, finely chopped onion, crushed crackers like saltines or Ritz, ground sage, salt and pepper.
- Divide the mixture into four equal parts and shape each into an oval-shaped patty.
Brown the patties in a large skillet with some olive oil. You don’t need to worry about cooking them all the way through at this point, just get a nice crust on each side. This should only take about four to five minutes and then you can remove them from the pan.
Once you’ve removed the steaks, there should be some browned bits on the bottom of the pan. This is what you want – those bits will help flavor the sauce.
Add more oil to the pan and cook the garlic in it just until it’s fragrant. At this point, add the Worcestershire sauce and flour and stir them together for about 30 seconds.
Add the beef stock and whisk to combine it with the other ingredients. At this point, be sure you scape up the browned bits off the bottom of the pan.
Simmer the sauce for two to three minutes. It should start to thicken. Depending on how deep your pan is it may take a few minutes longer.
Add the browned ground beef patties back to the pan and let them cook in the simmering sauce. Once they are cooked through (should only take a couple of minutes) dinner is ready!
How to Serve It
I love to serve Salisbury steak and gravy with hot egg noodles. Once I’ve made the beef patty mixture, I start cooking the egg noodles so they are ready once the rest of the dish is done. Want more ideas? Here are other ways to serve it:
- Serve it with a side of creamy mashed potatoes.
- Spoon the gravy over a bed of rice and top it with the beef.
- Serve it without a starch and add some cooked broccoli or cauliflower florets on the side.
- You could also do cauliflower rice or cauliflower mash, too!
Once thing I love about this recipe is that the leftovers keep really well. That gravy gets even better the next day after the flavors have had a chance to develop. So, keep your leftovers in the fridge and you’ll have delicious lunches of dinners for the next few days.
I hope you give this homemade Salisbury steak a try. It’s fast enough for a weeknight and you know how I love the easy weeknight dinners – they’re always the best!
Have you made this recipe?
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- 1 pound ground beef
- 1 large egg lightly beaten
- 1/4 large onion finely chopped (about 1/3 cup)
- 7-8 Ritz or saltine crackers crushed fine (about 1/4 cup)
- 1/4 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 1/2 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
Nutritional information not guaranteed to be accurate
This is the BEST Salisbury Steak Recipe made with hamburger meat and a rich beef gravy. This easy recipe is done in under 30 minutes and is the perfect 30 minute meal! This weeknight dinner can also be made with turkey!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 24, 2020