Salisbury steak is a true American classic – it first got its start as a spin on the Hamburg steak that was made popular in late-19th century New York by German immigrants.
By the 1950s, it had been revived as a part of TV dinners, and it still has this connection in the popular imagination. However, we’re going to help you make one that’ll be much tastier and redefine how you think about the Salisbury steak. Let’s get to it! First, though, let’s take a look at whether or not Salisbury steak will fit to your diet.
Will Salisbury Steak Fit With My Diet?
Salisbury steak will fit most major diets – of course, it goes without saying it’s not vegan or vegetarian- approved!
Salisbury steak is naturally low-carb, so you don’t have anything to worry about if you’re on the Keto diet. Since beef is allowed on the Candida diet, it also fits fine here, although you’ll want to make sure the beef is not sourced from a deli. Finally, the Salisbury steak makes an acceptable component of the Paleo diet, especially if you throw in some Paleo ketchup instead of store-bought.
Approximate Prep Time
You’ll need around 10 minutes to set out all the ingredients and stir the meat mixture. You can also freeze and cook at a future date, if so desired.
Approximate Cooking Time
Your Salisbury steaks, along with gravy, should be ready to serve in about 20-30 minutes
- Meat Thermometer (optional)
Ingredients (for the meat)
- 1 1/2 pounds (680 grams) lean ground beef
- 1/2 cup (120 ml) Seasoned Breadcrumbs
- 2 Eggs
- 2 teaspoons (10 ml) Dijon mustard
- 1 tablespoon (15 ml) olive oil (for skillet)
- 3/4 teaspoon (3.7 ml) Worcestershire sauce
- Dash of salt and/or pepper (to taste)
- Mashed Potatoes as a side dish
Ingredients (for the gravy)
- 2 cups (470 ml) Beef Broth
- 1 tablespoon (15 ml) Ketchup
- 1 teaspoon (5 ml) Worcestershire Sauce
- 6 ounces (170 grams) sliced mushrooms
Serving Size for this Recipe
4-6 steaks – With 1 1/2 pounds (680 grams) of lean ground beef, you can easily make between 4 and 6 patties, so we’ll leave it up to you decide what size you want each to be.
- Your first step is to take your beef and combine it with breadcrumbs, your eggs (these two act as binders), keeping the meat together as it cooks) Worcestershire sauce, ketchup, Dijon sauce, and a bit of salt. Do this in a large bowl to ensure the quantity of each ingredient remains homogenous throughout the mixture.
- Next, form the meat mixture into 4 – 6 oval patties – pretty much the same shape as you’d use for a hamburger.
- Once your patties are ready to go, pour butter and olive into your skillet and heat the patties over medium-high heat. Cook for around 5 minutes on each side (you may need less or more time – everyone’s stove is different. Simply cook until well-browned). When done, remove your patties from the skillet and transfer to a plate.
- Now it’s time to make your gravy! Using your same skillet, reduce the heat to medium and toss in your beef broth, ketchup, and Worcestershire sauce. Whisk and cook for 1-2 minutes, then add in mushrooms and salt and/or pepper, to taste.
- Put patties back into the skillet – pour some gravy on top and allow them to continue cooking for 5-10 minutes on medium heat. Use discretion. If you like, you can use a meat thermometer and, once the patties get to an internal temperature of around 160 degrees Fahrenheit (71 degrees Celsius), remove.
- Finally, for a true Salisbury steak, remove each patty and place them on top of mashed potatoes. Drizzle the gravy on top of each, serve, and you’re good to go!
Garnishes and Dishes
- If you like, fresh parsley works as a classic garnish for Salisbury steak. Gilled onions also work well.
- Although Salisbury steak kind of comes with a “built-in” side dish (the mashed potatoes), you may feel it needs something extra to complete your dish. Try peas, broccoli, chopped carrots with mustard sauce, etc. – really, most traditional side dishes work great with Steak Salisbury!