Food for Soul

Easy Weeknight Salisbury Steak

Looking for something new to do with ground beef? Make this legendary classic.


AUG 25, 2021salisbury steakIAN PALMER

Salisbury steak—that classic knife-and-fork ground beef dish—has been a mainstay on American tables since the late 1800s. And for good reason! It’s delicious, it’s easy to make, and it’s oh-so comforting. Serve it up tonight with some mashed potatoes and peas.

YIELDS:4 servings

PREP TIME:0 hours 35 mins

TOTAL TIME:0 hours 35 mins


For Patties

1/2 medium onion, grated

1/2 c. unseasoned dried breadcrumbs

1 large egg

2 tbsp.  ketchup

1 tbsp. country Dijon mustard

1 tsp. Worcestershire sauce

1 lb. 80% lean ground beef

Kosher salt and freshy grated black pepper

2 tbsp.  canola oil

Mashed potatoes and peas, for serving

For Gravy

2 tbsp.  unsalted butter

1/2 medium onion, thinly sliced

4 oz. mushrooms, sliced

3 tbsp. all-purpose flour

1 c.  beef stock

1/2 c. heavy cream or whole milk

Kosher salt and freshly ground black pepper


  1. Make patties: Combine onion, breadcrumbs, egg, ketchup, mustard, and Worcestershire in a bowl. Gently mix in beef with your hands, being careful not to over-mix. Form into 4 patties. Season with salt and pepper. 
  2. Heat oil in a large skillet over medium-high heat. Add patties and cook, turning once, until brown and cooked through, 8 to 12 minutes. Transfer to a plate and cover with foil to keep warm; reserve skillet. 
  3. Make gravy: Reduce heat to medium-low Add butter, onion, and mushrooms to reserved skillet. Cook, stirring occasionally until soft, 5 to 6 minutes. Add flour and cook, stirring, until browned, 2 to 3 minutes. Slowly whisk in stock and milk. Simmer until thickened, 8 to 10 minutes. Season with salt and pepper 
  4. Serve steaks topped with gravy and potatoes and peas alongside.

CHRISTOPHER MICHELChris is the Senior Food & Garden Editor at Country Living, where he covers all things edible or growable.

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