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You're going to love my old-fashioned Salisbury Steak and Gravy! It's the picture of easy-to-make comfort food, topped with delicious brown gravy and perfect for serving alongside green beans and mashed potatoes.
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What is Salisbury Steak?
Even though it's called Salisbury steak, this classic dinner isn't actually made with steak. Salisbury steak is a comfort food dish made using hamburger meat patties served in a richly flavorful mushroom and onion gravy. If you had Salisbury steak growing up and weren't a fan, give it another try! Homemade Salisbury steak is both easy to make and tasty.
My Salisbury Steak Recipe with Gravy
It's gluten-free
Many Salisbury steak recipes contain gluten, but mine does not. Instead of using wheat flour, this recipe uses coconut flour, making it gluten-free. Of course, if that's no concern to you, you can use all-purpose flour!
It's keto-friendly
I prefer to eat low carb when possible, so I designed this recipe to be a low carb Salisbury steak. Because it uses coconut flour, it cuts down on the carbs from regular flour, making it a great choice as a low carb dinner recipe. Note that if you use regular flour, the nutrition won't be the same.
It's a one pot dinner
This easy Salisbury steak recipe takes just one pan, which makes it extremely simple to prepare and clean up after. Easy cleanup is always a big plus in my book!
Salisbury Steak Ingredients
Hamburger Steak Patties
- Lean ground beef: I like to use lean ground beef, as the fat doesn't drain, so lean beef reduces greasiness while remaining soft and tender!
- Onion: You can use any type of onion for Salisbury steak. I've used red onion, white onion, and yellow onion, and all of them are delicious. Chop them as finely as you desire.
- Garlic powder: I prefer the mellow flavor of garlic powder over fresh garlic for Salisbury steak; fresh garlic can overpower the rest of the flavors.
- Egg: Much like in meatballs, egg works as a binder to keep the shape of the steaks as they cook. You can alternatively use 3 Tablespoons of greek yogurt.
- Dijon mustard: Mustard brings in that distinctive tangy flavor that brings Salisbury steak to life! You can also use stoneground mustard or Honeycup mustard.
- Worcestershire sauce: Just like regular steak or burgers, Worcestershire sauce adds that perfect savory twist that brightens up all the other flavors in the meat.
- Coconut flour: I like using coconut flour in this easy Salisbury steak recipe as it makes it gluten-free and low-carb. If you're not avoiding gluten or carbs, you can use bread crumbs or panko.
- Olive oil: Olive oil adds some fat to help the beef stay juicy!
- Salt: Use a nice coarse salt like Maldon Sea Salt for the best texture and flavor.
- Pepper: I prefer freshly ground black pepper; don't go too heavy on it, as you can always add more later.
Salisbury Steak Gravy
- Onion: You'll use the same onion you used for the steaks in the gravy! I like slicing half the onion less finely so the gravy has nice onion slices in it.
- Cremini mushroms: Cremini, button, or baby bella mushrooms are great in this gravy. Slice them as you desire; I like big mushroom slices!
- Heavy cream: Heavy cream thickens the gravy and makes it extra creamy and delicious!
- Beef broth: A quality beef broth or stock is important here, as it will really make or break the flavor depth of the sauce. Alternatively, you can use an equal amount of water and a bouillon cube, or beef base Better than Bouillon.
- Worcestershire sauce: Just like the patties, a dash of Worcestershire brightens up the gravy.
- Xanthan gum (optional): You can use xanthan gum as a thickener that doesn't add carbs. Alternatively, you can use a cornstarch slurry.
- Salt: Be careful adding too much salt; the broth will already be very salty. I recommend kosher salt or sea salt flakes.
- Pepper: To taste.
How to Make Salisbury Steak
- Add lean ground beef, chopped onion, garlic powder, egg, Dijon mustard, Worcestershire sauce, coconut flour, pepper, and kosher salt to a large bowl.
- Mix until combined, then form into 4 large oval patties (or 6 smaller patties). If desired, place patties in the refrigerator for about 15-30 minutes after shaping to help them keep their shape as they cook. This is important for pan-fried salisbury steak.
- Heat oil in a large pan over high heat. Add the hamburger steaks (do not overcrowd the pan - cook in batches if necessary!) and cook for 1 minute until browned on one side.
- Gently flip the steaks and brown on the other side. Only cook until browned, then remove the patties to a plate and set aside.
- If necessary, add additional oil to the pan. Add remaining chopped onion and cook until translucent. Add mushrooms and cook until browned, about 2-3 minutes.
- Reduce the heat to medium and add beef broth, Worcestershire sauce, salt, and pepper to the mixture.
- Add the hamburger steaks and any juices on the plate to the mixture.
- Cook about 6 minutes, until the beef is cooked through (the USDA recommends 160°F to 165°F - see our beef temperature chart) and the gravy has thickened somewhat.
- Once cooked through, remove the steaks to a plate. Remove 1 cup of liquid from the gravy and mix it with xanthan gum (or cornstarch). Whisk well, then add the mixture back to the gravy and stir until it thickens. Spoon the gravy over the steaks.
Making Salisbury Steak Expert Tips
- Use lean ground beef! Lean ground beef is great for this dish as it contains less fat and produces less grease, which isn't drained and thus can make the gravy greasy. However, you can also use an 80/20 mix or even ground turkey, if you prefer!
- If you don't like mushrooms, double the amount of onions and make it an onion gravy. You can even use a French onion soup packet for Salisbury steak with onion soup mix!
- Don't quick release the pressure right away. Instead, let it naturally release; this helps the meat stay nice and tender, and lets it rest so the patties are juicy.
- Don't over-work the meat mixture. Mix for only 35-40 seconds, until well incorporated but not a paste. Over-mixed meat gets tough and dense!
- Try out Salisbury meatballs! Instead of forming your beef into patties, try out a meatball version of this Salisbury recipe! Just make sure to chop the onion finely or the meatballs may fall apart.
- Sear the patties first! Salisbury steak patties are always better when you sear them on both sides first. This greatly enhances the flavor of the dish.
Salisbury Steak Recipes FAQ
The egg and coconut flour should do a good job of holding the patties together as they cook. However, you can also refrigerate them for 15-30 minutes before cooking to help them keep their shape, especially if you make larger patties.
You want to make sure your Salisbury steak patties are fairly thin - more oval and a little thicker than a burger patty, but not too thick. If they're too thick and you're preparing them on the stove, they may not cook all of the way through in the same amount of time required.
The difference between Salisbury steak and a regular hamburger steak is simply the seasonings and gravy! Although both dishes are made with seasoned ground beef, Salisbury steak typically contains additional ingredients such as onions, mustard, and Worcestershire sauce, and is served with a gravy that sets it apart from a regular hamburger steak.
How to Store and Reheat
- Storing: Store your cooked Salisbury steak patties and gravy separately in two airtight containers. Place everything in the fridge for up to 4 days.
- Freezing: You can also store the cooked patties and gravy in the freezer for up to 3 months. Make sure to defrost both containers in the fridge before reheating.
- Reheat: Pop patties and gravy in the microwave for 1-2 minutes (or until cooked through), or in a large skillet on the stove. You can use unsalted butter or oil to prevent any sticking. Simmer everything on medium-high heat, or medium heat if it's getting too hot.
Salisbury Steak and Mushroom Gravy
Salisbury steak is a comfort food I can't help but love. It's comforting in all the best ways. It's juicy, flavorful, warming, and above all else, simple and easy! That's what I love about a good ground beef recipe: the results are always totally delicious with no fancy cooking required.
My easy Salisbury steak recipe is one of my favorites for Sunday dinner. It's quick, easy, and delicious with a side of creamy mashed potatoes to soak up all that gravy. Even better? It's low carb and gluten-free! Give it a try, and let me know what you think below with a rating and comment.
Salisbury Steak Recipe
Ingredients
Salisbury Steak Ingredients
- 1 pound lean ground beef
- ½ medium onion - finely chopped
- 1 teaspoon garlic powder
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ⅓ teaspoon ground black pepper
- ½ teaspoon salt - or to taste
- 1 tablespoon coconut flour
- 2 tablespoons olive oil
Keto Gravy Ingredients
- ½ medium onion - chopped
- ½ pound cremini mushrooms - sliced
- ¼ cup heavy cream
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon xanthan gum - optional
- Salt and pepper to taste
Instructions
- Add lean ground beef, chopped onion, garlic powder, egg, Dijon mustard, Worcestershire sauce, coconut flour, pepper, and kosher salt to a large bowl.1 pound lean ground beef,½ medium onion,1 teaspoon garlic powder,1 large egg,1 teaspoon Dijon mustard,1 tablespoon Worcestershire sauce,⅓ teaspoon ground black pepper,½ teaspoon salt,1 tablespoon coconut flour
- Mix until combined, then form into 4 large oval patties (or 6 smaller patties). If desired, place patties in the refrigerator for about 15-30 minutes after shaping to help them keep their shape as they cook.
- Heat oil in a large pan over high heat. Add the hamburger steaks (do not overcrowd the pan - cook in batches if necessary) and cook for 1 minute until browned on one side.2 tablespoons olive oil
- Gently flip the steaks and brown on the other side. Only cook until browned, then remove the patties to a plate and set aside.
- If necessary, add additional oil to the pan. Add remaining chopped onion and cook until translucent. Add mushrooms and cook until browned, about 2-3 minutes.½ medium onion,½ pound cremini mushrooms
- Reduce the heat to medium and add beef broth, Worcestershire sauce, salt, and pepper to the mixture. Slowly mix in heavy cream.2 cups beef broth,1 tablespoon Worcestershire sauce,Salt and pepper to taste,¼ cup heavy cream
- Add the hamburger steaks and any juices on the plate to the mixture. Cook about 6 minutes, until the beef is cooked through (the USDA recommends 160°F to 165°F - see our beef temperature chart) and the gravy has thickened somewhat.
- Once cooked through, remove the steaks to a plate. Remove 1 cup of liquid from the gravy and mix it with xanthan gum (or cornstarch). Whisk well, then add the mixture back to the gravy and stir until it thickens. Spoon the gravy over the steaks.½ teaspoon xanthan gum
Notes
-
- Use lean ground beef! Lean ground beef is great for this dish as it contains less fat and produces less grease, which isn't drained and thus can make the gravy greasy. However, you can also use an 80/20 mix or even ground turkey, if you prefer!
-
- If you don't like mushrooms, double the amount of onions and make it an onion gravy. You can even use a French onion soup packet for Salisbury steak with onion soup mix!
-
- Don't quick release the pressure right away. Instead, let it naturally release; this helps the meat stay nice and tender, and lets it rest so the patties are juicy.
-
- Don't over-work the meat mixture. Mix for only 35-40 seconds, until well incorporated but not a paste. Over-mixed meat gets tough and dense!
-
- Try out Salisbury meatballs! Instead of forming your beef into patties, try out a meatball version of this Salisbury recipe! Just make sure to chop the onion finely or the meatballs may fall apart.
-
- Sear the patties first! Salisbury steak patties are always better when you sear them on both sides first. This greatly enhances the flavor of the dish.
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