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Midwest Salisbury Steak

Rated as 4.7 out of 5 Stars
16

"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!"
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Ingredients

1 h 5 m servings 367
Original recipe yields 5 servings

Directions

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  1. 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.
  2. Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
  3. 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.
  4. 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).

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 367 calories; 20 21.1 28.5 114 6585 Full nutrition

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Reviews

Read all reviews 166
  1. 216 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 a...

Most helpful critical review

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 li...

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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 a...

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 ingr...

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!!

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 s...

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 ...

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 li...

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 fl...

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 add...

Very good recipe. Made this exactly as stated. It turned out very well. Steaks were extremely tender. Served with mashed potatoes and brussel sprouts