Salisbury Steak Recipe

Ground beef: This is the main protein in the dish, giving it a rich and hearty flavor.

Bread crumbs: These help bind the patties together and keep them tender.

Onion: Adds a bit of sweetness and texture when chopped and mixed in.

Egg: Acts as a binder to hold the patties together.

Worcestershire sauce: A savory sauce that adds depth and a little tang to the meat.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and spice.

Olive oil: Used for browning the patties, giving them a nice crust.

Beef broth: Creates the flavorful sauce that the patties simmer in.

Cornstarch: Thickens the sauce to make it smooth and rich.

Water: Mixed with cornstarch to help thicken the sauce.

One of the most important steps in this Salisbury Steak Recipe is shaping the ground beef mixture into patties. Doing this right helps the steaks cook evenly and stay juicy. Here’s how you can shape your patties like a pro:

1. After mixing the ground beef, bread crumbs, onion, egg, Worcestershire sauce, salt, and pepper, divide the mixture into four equal parts. This way, each patty cooks at the same rate.
2. Gently roll each part into a ball with your hands. Don’t squeeze too hard—just enough to hold it together.
3. Flatten the ball into a patty about half an inch thick. Try to make the edges a little thinner than the center; this helps the patty cook evenly without puffing up in the middle.
4. If you want, you can press a small dip in the center of each patty with your thumb. This little trick stops the patty from bulging as it cooks.

Taking your time with this step makes cooking smoother because the patties won’t fall apart when you brown them in the skillet. Plus, they’ll cook evenly, so you don’t end up with a burnt outside and raw inside.

When I first made this recipe, I squeezed the patties too tightly, and they turned out tough. Now, I keep my hands relaxed and just shape them gently. It’s a small change, but it makes a big difference in how tender the Salisbury steak feels. Also, making the edges thinner is a little trick I learned from my grandma—it really helps the patties stay flat and cook perfectly. Give it a try!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture to the dish.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to an egg, making it a good vegan alternative.

• worcestershire sauce - Substitute with soy sauce and a splash of vinegar: Soy sauce with a splash of vinegar can mimic the umami and tangy flavors of Worcestershire sauce.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good substitute for cooking.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it may be slightly lighter in taste.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken sauces in a similar way to cornstarch and is a good gluten-free alternative.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the dish compared to plain water.

• Allow the Salisbury steak to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can make the patties soggy.

• Place the cooled patties in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the Salisbury steak in the refrigerator for up to 3-4 days. Ensure the container is sealed properly to maintain freshness and prevent the absorption of other food odors.

• For longer storage, freeze the Salisbury steak. Wrap each patty individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.

• Label the container with the date of freezing. Salisbury steak can be frozen for up to 2-3 months. Beyond this period, the quality may start to degrade.

• To reheat, thaw the patties in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the Salisbury steak in a skillet over medium heat, adding a splash of beef broth to keep them moist. Alternatively, you can reheat in the microwave, covered, on medium power to avoid drying out.

• If reheating from frozen, you can place the patties directly in a covered skillet with a bit of beef broth and simmer on low heat until heated through. This method helps retain the juiciness and flavor.

• Always ensure the Salisbury steak reaches an internal temperature of 165°F (74°C) when reheating to ensure food safety.

• Preheat your oven to 350°F. Place the Salisbury steak in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 20-25 minutes until warmed through.
• For a quicker method, use the microwave. Place the Salisbury steak on a microwave-safe plate, cover with a microwave-safe lid or another plate to prevent splatters, and heat on medium power for 2-3 minutes. Check and stir the gravy halfway through to ensure even heating.
• If you prefer stovetop reheating, place the Salisbury steak in a skillet with a splash of beef broth or water. Cover and heat over medium-low heat for about 10 minutes, turning occasionally until heated through.
• For those with an air fryer, preheat it to 350°F. Place the Salisbury steak in the basket and heat for 5-7 minutes, checking halfway through to ensure it doesn't dry out.

• Mixing bowl: Use this to combine the ground beef, bread crumbs, onion, egg, Worcestershire sauce, salt, and pepper.

• Skillet: This is essential for browning the patties and simmering them in beef broth.

• Spatula: Handy for flipping the patties to ensure they brown evenly on both sides.

• Measuring cups: Use these to measure out the bread crumbs, beef broth, and water accurately.

• Measuring spoons: These are needed to measure the Worcestershire sauce, salt, pepper, and cornstarch.

• Knife: Essential for chopping the onion finely.

• Cutting board: Use this as a safe surface for chopping the onion.

• Small bowl: Mix the cornstarch and water in this before adding it to the skillet.

• Whisk: Useful for mixing the cornstarch and water to ensure there are no lumps.

• Lid: Use this to cover the skillet while the patties are simmering in the beef broth.

Prepare ingredients in advance: Chop the onion and measure out the bread crumbs, worcestershire sauce, salt, and pepper ahead of time.

Use a food processor: Quickly mix the ground beef, bread crumbs, onion, egg, worcestershire sauce, salt, and pepper in a food processor for even consistency.

Preheat the skillet: Start heating the olive oil in the skillet while you shape the patties to save time.

Make a slurry in advance: Mix the cornstarch and water ahead of time so it's ready to thicken the sauce immediately.