I was tired of boring, tasteless Salisbury steak recipes, so I created this one myself. Use good ground sirloin, and it'll tastes wonderful and you won't have any grease to drain from the patties once they've browned. Serve over mashed potatoes, egg noodles, or rice. Simply delightful!

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Patties:
Gravy:

Directions

Instructions Checklist
  • Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.

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  • Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.

  • Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.

  • Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts

367 calories; protein 28.5g 57% DV; carbohydrates 21.1g 7% DV; fat 20g 31% DV; cholesterol 113.5mg 38% DV; sodium 6585.2mg 263% DV. Full Nutrition

Reviews (231)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2015
Simple and satisfying comfort food. Great gravy. I prepared this as the recipe directed with a couple of exceptions – I added a couple of cloves of minced garlic to the onions and mushrooms and used all beef broth, no water. I don’t understand why the submitter instructs that you essentially dilute the gravy with water. Use the 30 minute cooking time only as a guide – mine didn’t take nearly that long! Read More
(92)

Most helpful critical review

Rating: 3 stars
04/02/2015
Because I have growing teen boys I doubled this recipe. It wasn't great it was just ok. I was hoping for more depth of flavor. After browning it sure didn't take 30 minutes to cook thru more like 10. I'm going to continue searching for other Salisbury steak recipes. Read More
(10)
318 Ratings
  • 5 star values: 250
  • 4 star values: 57
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
02/16/2015
Simple and satisfying comfort food. Great gravy. I prepared this as the recipe directed with a couple of exceptions – I added a couple of cloves of minced garlic to the onions and mushrooms and used all beef broth, no water. I don’t understand why the submitter instructs that you essentially dilute the gravy with water. Use the 30 minute cooking time only as a guide – mine didn’t take nearly that long! Read More
(92)
Rating: 5 stars
03/05/2015
Tonight was second time I have made this. I love love love it!!!!! I did not change anything either time other than using 1.5-2 pds of meat (for a total of 8-9 patties) and doubling all the ingredients for enough gravy for the 8-9 patties. I always struggle with what sides go with what so I will do what I wish others would do and tell you I made Parmesan Roasted Potatoes, Brussel sprouts, and French bread with it. Yum yum! Read More
(46)
Rating: 5 stars
01/03/2015
I've made this recipe a few times with no changes. It turns out fantastic, the perfect comfort food especially when served with mashed potatoes and corn. Yum! Thank you for the great recipe!! Read More
(28)
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Rating: 5 stars
10/19/2014
I'm sure this recipe is great as tendered. I made a couple changes , I omitted fresh mushrooms and flour and substituted a can of cream of mushroom soup I used the whole 14.5 ounce can of beef stock . I also added a clove or two of chopped garlic to the meat. overall it quickly became one of my favorite things to cook Read More
(23)
Rating: 5 stars
04/15/2016
This is a great recipe. Like many others, I tweaked it a little as well: I used a "beefy onion soup" mix instead of regular onion soup mix. Also, I use golden mushroom soup in my recipes that call for gravy; I sauteed the mushrooms and onions as directed, then added that to the beef broth and soup mix, stirred in the golden mushroom soup, and voila - a really good, rich gravy (the flour is unnecessary). I've prepared this dish three times now and there are usually leftovers, but only if I make extra (it's that good!) Read More
(14)
Rating: 4 stars
03/27/2015
This pattys were great but the broth was not. You have to adjust the broth to your taste. The gravy was bland so I added more Worcestershire (to taste or 1 table spoon) minced garlic (to taste 1 teaspoon) pepper and sea salt. I did not use water but added 2 1/2 cups of low sodium beef broth instead. I served this with steam broccoli and twice baked potatoes. Read More
(12)
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Rating: 3 stars
04/02/2015
Because I have growing teen boys I doubled this recipe. It wasn't great it was just ok. I was hoping for more depth of flavor. After browning it sure didn't take 30 minutes to cook thru more like 10. I'm going to continue searching for other Salisbury steak recipes. Read More
(10)
Rating: 5 stars
05/16/2015
This recipe is excellent!!! My husband doesn't care for mushrooms, so I omitted them. I used 1 large Vidalia onion and swanson's beef broth for the stock. The patties were tender and full of flavor, and the gravy was awesome. Best Salisbury steak My husband and I have ever had. Thanks for a great recipe. I'll be making this again and again for sure. Read More
(10)
Rating: 4 stars
05/08/2015
I just made Salisbury steak and this recipe is very similar to mine. The only difference is that I used Italian seasoned bread crumbs, water instead of milk and freshly ground pepper. I also added a couple of tablespoons of ketchup. I rarely measure things when I cook and I had more than a pound of meat, but I probably used more Worcestershire sauce than what is called for here because of the addition of ketchup. For the gravy, I removed the patties to a plate after I browned them and used the same skillet that I browned the patties in, to brown the mushrooms and onions as I did not want to waste the yummy brown bits that add so much flavor to the gravy. I did not use the onion soup/water, I just used low sodium beef broth. I put the patties and gravy in a covered casserole dish and I finished mine in the oven. I had it at 350 degrees for about a half hour. Cooking times are going to vary depending on the size/thickness of your patties, the type of pan and the way your stove works, so I cannot rate any recipe according to whether or not it was done in the time stated, there are way too many variables. We're having the leftovers tonight! Read More
(9)