Salisbury Steak Recipe

Ground beef: The main protein for the patties, providing a rich and hearty base.

Breadcrumbs: Helps bind the patties together and adds texture.

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

Onion powder: Adds a subtle onion flavor to the patties.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Salt: Essential for seasoning the patties.

Black pepper: Adds a touch of heat and depth to the flavor.

Butter: Used for cooking the onions and adding richness to the gravy.

Onion: Sliced and cooked to add sweetness and depth to the gravy.

All-purpose flour: Thickens the gravy to the perfect consistency.

Beef broth: Forms the base of the savory gravy.

Worcestershire sauce: Adds a tangy, umami flavor to the gravy.

When forming the patties, make sure to handle the ground beef mixture gently to avoid overworking it, which can result in tough Salisbury steak. Use your hands to lightly shape the mixture into even-sized patties, pressing just enough to hold them together. This will help ensure a tender and juicy final product.

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

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture in the mixture.

• beaten egg - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a gel-like consistency that mimics the binding properties of an egg.

• onion powder - Substitute with finely minced fresh onion: Fresh onion can provide a more robust flavor and similar aromatic quality.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic offers a stronger and more vibrant flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but is slightly milder and less visually noticeable.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a similar richness to the dish.

• sliced onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour but is gluten-free.

• beef broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while making the dish suitable for vegetarians.

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

• Allow the Salisbury steak to cool completely before storing. This prevents condensation, which can make the patties soggy.
• Place the cooled patties and gravy in an airtight container. If storing in the fridge, ensure the container is sealed tightly to maintain freshness.
• For freezing, wrap each patty individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to thaw only what you need.
• Transfer the wrapped patties to a freezer-safe bag or container. Label with the date to keep track of storage time.
• Store the gravy separately in a freezer-safe container. Leave some space at the top of the container to allow for expansion as it freezes.
• When ready to use, thaw the patties and gravy in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.
• Reheat the Salisbury steak in a skillet over medium heat until warmed through. Add a splash of beef broth to the gravy if it has thickened too much during storage.
• For a quicker option, microwave the patties and gravy on medium power, checking and stirring every minute until heated evenly.
• Serve hot, and enjoy the same delicious flavors as when freshly made.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Salisbury steak and gravy in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). This method ensures even heating and keeps the meat tender.

• Stovetop Method: Place the Salisbury steak and gravy in a skillet over medium-low heat. Cover the skillet with a lid to trap steam and heat for about 10-15 minutes, stirring occasionally to prevent sticking. This method is quick and maintains the juiciness of the steak.

• Microwave Method: Place the Salisbury steak and gravy in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, then stir the gravy and flip the steak. Continue heating in 1-minute intervals until the internal temperature reaches 165°F (74°C). This method is the fastest but may require careful monitoring to avoid drying out the meat.

• Slow Cooker Method: Place the Salisbury steak and gravy in a slow cooker. Set it to low and heat for 1-2 hours, or until the internal temperature reaches 165°F (74°C). This method is perfect for maintaining the flavor and moisture of the steak while you go about your day.

• Mixing bowl: A large bowl used to combine the ground beef, breadcrumbs, egg, and seasonings.

• Skillet: A flat-bottomed pan used to cook the patties and later to make the gravy.

• Spatula: A tool used to flip the patties while cooking them in the skillet.

• Knife: Used to slice the onion.

• Cutting board: A surface used to slice the onion.

• Measuring spoons: Used to measure the onion powder, garlic powder, salt, and pepper.

• Measuring cups: Used to measure the breadcrumbs and beef broth.

• Whisk: Used to beat the egg and to stir the gravy to ensure it thickens smoothly.

• Tongs: Used to handle the patties when removing them from the skillet.

• Plate: Used to set aside the cooked patties before making the gravy.

Prepare ingredients in advance: Measure and mix breadcrumbs, spices, and beef broth before starting.

Use pre-sliced onions: Save time by buying pre-sliced onions or using a food processor.

Make patties ahead: Form patties the night before and refrigerate.

One-pan method: Cook patties and gravy in the same skillet to reduce cleanup.

Quick gravy thickening: Use a slurry of flour and water to thicken the gravy faster.