Description: Get ready to meet your new favorite comfort food classic—One of THE VERY BEST Salisbury Steaks you’ll ever sink your fork into. We’re talking tender, juicy beef patties simmered in a rich, savory onion and mushroom gravy that’s so good, you might just lick the plate clean. This isn’t your average TV dinner throwback—it’s a homemade masterpiece that brings all the nostalgic flavors with a serious upgrade. Perfect over mashed potatoes, buttery noodles, or even on its own. Let’s bring this diner favorite back to life—one bite at a time!
Ingredients:
- 1 (10 1/2 ounce) can Campbell’s French onion soup
- 1 1/2 lbs ground beef
- 1/2 cup dry breadcrumbs
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper, to taste
- 1 tablespoon all-purpose flour
- 1/4 cup ketchup
- 1-3 teaspoons Worcestershire sauce, to taste
- 1/2 teaspoon mustard powder
- 1/4 cup water
Preparation:
Step 1: Preparing the Meat Mixture Begin by taking a large mixing bowl, a vessel that will become the heart of our Salisbury steak creation. Into this bowl, carefully measure out 1 1/2 pounds of ground beef. It’s best to use ground beef with a little fat content (around 80/20) as the fat will help keep the patties moist and flavorful during cooking. Next, add 1/3 cup of the condensed French onion soup from the can. This soup is a flavor powerhouse, infusing the meat with a rich, savory depth that’s hard to replicate.
Step 2: Adding Binding Agents and Seasoning Now, introduce the binding agents that will hold our patties together. Sprinkle in 1/2 cup of dry breadcrumbs. Breadcrumbs are essential for absorbing excess moisture and preventing the patties from becoming too dense. Crack one large egg into the bowl. The egg acts as a binder, helping all the ingredients meld together seamlessly. Season generously with 1/4 teaspoon of salt and 1/8 teaspoon of ground black pepper. Adjust the seasoning to your personal taste—a pinch more pepper can add a delightful kick.
Step 3: Mixing the Patty Ingredients With all the ingredients in the bowl, it’s time to get your hands dirty (literally!). Gently mix everything together using your hands or a wooden spoon. Be careful not to overmix, as this can make the patties tough. Mix just until all the ingredients are evenly distributed. The mixture should be cohesive and slightly sticky to the touch.
Step 4: Shaping the Patties Once the mixture is ready, it’s time to shape the patties. Divide the meat mixture into 6 equal portions. Take each portion and gently shape it into an oval patty, about 1/2 inch thick. Oval shapes are traditional for Salisbury steak, but feel free to get creative with your shapes. Ensure that each patty is uniform in size and thickness to ensure even cooking. Place the shaped patties on a plate or baking sheet lined with parchment paper to prevent sticking.
Step 5: Preparing the Gravy Base In a small bowl, prepare the base for our luscious gravy. Measure out the remaining French onion soup from the can (approximately 2/3 cup). Add 1 tablespoon of all-purpose flour to the soup. The flour acts as a thickening agent, ensuring that our gravy achieves the perfect velvety texture. Whisk the soup and flour together until smooth, ensuring there are no lumps. Set this mixture aside—it will be the star of our gravy.
Instructions:
Step 1: Browning the Patties Place a large skillet over medium-high heat. Add a tablespoon of olive oil or vegetable oil to the skillet to prevent the patties from sticking. Once the skillet is hot and the oil is shimmering, carefully place the patties into the skillet, ensuring not to overcrowd it. Brown the patties on both sides for about 3-4 minutes per side, until they develop a rich, golden-brown crust. This step is crucial for building flavor and creating a beautiful sear on the meat. Once browned, remove the patties from the skillet and set them aside.
Step 2: Deglazing the Skillet With the patties removed, it’s time to deglaze the skillet. Deglazing involves using a liquid to scrape up the flavorful browned bits (fond) that have stuck to the bottom of the pan. These bits are packed with umami and add depth to our gravy. If there’s a lot of excess fat in the skillet from browning the patties, pour it off, leaving just a tablespoon or two. Pour in 1/4 cup of water and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet.
Step 3: Creating the Gravy Pour the French onion soup and flour mixture into the skillet. Stir constantly to prevent any lumps from forming. Add 1/4 cup of ketchup, 1-3 teaspoons of Worcestershire sauce (adjust to taste), and 1/2 teaspoon of mustard powder. The ketchup adds a touch of sweetness and tanginess, the Worcestershire sauce provides a savory depth, and the mustard powder adds a subtle, yet delightful kick. Stir all the ingredients together until well combined and the gravy begins to thicken.
Step 4: Simmering the Patties in Gravy Gently place the browned patties back into the skillet, nestling them into the gravy. Ensure that the patties are mostly submerged in the gravy, allowing them to soak up all the delicious flavors. Bring the gravy to a simmer, then reduce the heat to low. Cover the skillet with a lid and let the patties simmer in the gravy for 20 minutes, stirring occasionally. Simmering allows the patties to become incredibly tender and infuses them with the savory flavor of the gravy.
Step 5: Serving the Salisbury Steaks After simmering for 20 minutes, the Salisbury steaks are ready to serve. Remove the skillet from the heat and let the steaks rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful patties. Serve the Salisbury steaks hot, spooning the rich onion and mushroom gravy generously over the top.
Why You Will Love This Recipe:
This Salisbury steak recipe is a guaranteed crowd-pleaser for several compelling reasons:
- Unforgettable Flavor: The combination of ground beef, French onion soup, ketchup, Worcestershire sauce, and mustard powder creates a symphony of savory, slightly sweet, and tangy flavors that dance on your taste buds.
- Incredibly Tender: Simmering the patties in the gravy ensures they become melt-in-your-mouth tender, a texture that’s simply irresistible.
- Nostalgic Comfort: Salisbury steak is a classic dish that evokes feelings of warmth, comfort, and nostalgia, reminding you of simpler times.
- Versatile Meal: Perfect for a weeknight dinner or a weekend feast, this Salisbury steak recipe pairs well with a variety of sides, making it a versatile addition to your culinary repertoire.
- Easy to Make: Despite its complex flavors, this recipe is surprisingly easy to make, requiring minimal prep time and straightforward cooking techniques.
COOKING Rating:
- Ease of Preparation: 4/5 (Easy)
- Flavor Intensity: 5/5 (Exceptional)
- Overall Satisfaction: 5/5 (A Must-Try)
Serving Suggestions:
Salisbury steak is a versatile dish that pairs beautifully with a variety of sides. Here are some delightful serving suggestions:
- Mashed Potatoes: Creamy, buttery mashed potatoes are the quintessential side for Salisbury steak, providing a comforting and complementary texture.
- Buttered Noodles: Toss egg noodles with butter, parsley, and a sprinkle of Parmesan cheese for a simple yet satisfying side.
- Rice Pilaf: Fluffy rice pilaf adds a touch of elegance to the meal, absorbing the savory gravy beautifully.
- Green Beans: Steamed or sautéed green beans provide a fresh and vibrant contrast to the rich Salisbury steak.
- Dinner Rolls: Warm, crusty dinner rolls are perfect for soaking up every last drop of the delicious gravy.
Tips:
To ensure your Salisbury steak turns out perfectly every time, keep these helpful tips in mind:
- Don’t Overmix the Meat: Overmixing the meat mixture can result in tough patties. Mix just until all the ingredients are combined.
- Brown the Patties Well: Browning the patties before simmering is crucial for developing flavor and creating a beautiful sear.
- Simmer on Low Heat: Simmering the patties on low heat ensures they cook evenly and remain tender.
- Adjust Seasoning to Taste: Feel free to adjust the seasoning to your personal preferences. Add more Worcestershire sauce for a deeper savory flavor or a pinch of red pepper flakes for a touch of heat.
- Use Quality Ground Beef: Using high-quality ground beef with a little fat content (around 80/20) will result in more tender and flavorful patties.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutritional Information:
(Estimated values per serving)
- Calories: 430 kcal
- Protein: 35g
- Sodium: 700mg
Conclusion:
There you have it—One of THE VERY BEST Salisbury Steaks that’s guaranteed to become a family favorite. This recipe combines simple ingredients with straightforward techniques to create a dish that’s bursting with flavor, incredibly tender, and deeply satisfying. Whether you’re looking for a comforting weeknight meal or a nostalgic throwback, this Salisbury steak recipe is sure to hit the spot. So, gather your ingredients, put on your apron, and get ready to experience Salisbury steak like never before!
5 Questions and Answers About This Recipe:
Question 1: Can I use ground turkey instead of ground beef?
Answer: Absolutely! Ground turkey can be a great substitute for ground beef if you’re looking for a leaner option. Just be sure to choose ground turkey with a bit of fat content (around 85/15) to ensure the patties remain moist and tender. You may also want to add a touch of olive oil or butter to the skillet when browning the patties to prevent them from sticking.
Question 2: Can I make this recipe ahead of time?
Answer: Yes, you can definitely make this recipe ahead of time. The Salisbury steaks actually taste even better the next day, as the flavors have had time to meld together. Simply prepare the recipe as directed, let the steaks cool completely, and then store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the steaks gently in a skillet over low heat, adding a splash of water or broth if needed to prevent them from drying out.
Question 3: Can I freeze the Salisbury steaks?
Answer: Yes, you can freeze the Salisbury steaks for longer storage. Allow the steaks to cool completely, then wrap each patty individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready to enjoy, thaw the steaks in the refrigerator overnight and reheat them in a skillet over low heat, adding a splash of water or broth to keep them moist.
Question 4: Can I add mushrooms to the gravy?
Answer: Absolutely! Adding sliced mushrooms to the gravy is a delicious way to enhance the flavor and texture of the dish. Simply sauté the mushrooms in the skillet after browning the patties, before adding the French onion soup and flour mixture. Cook the mushrooms until they’re tender and golden brown, then proceed with the recipe as directed.
Question 5: What’s the best way to prevent the patties from sticking to the skillet?
Answer: To prevent the patties from sticking to the skillet, make sure the skillet is hot before adding the patties. Add a tablespoon of olive oil or vegetable oil to the skillet and ensure it’s shimmering before placing the patties in. You can also use a non-stick skillet for even better results. Additionally, avoid overcrowding the skillet, as this can lower the temperature and cause the patties to steam instead of brown.
