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Chef John's Salisbury Steak

Rated as 4.63 out of 5 Stars
77k

"When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice."
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Ingredients

2 h 40 m servings 494
Original recipe yields 4 servings

Directions

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  1. Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
  2. Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
  3. While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
  4. Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
  5. Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
  6. Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Footnotes

  • Chef's Notes:
  • You can use the meat mixture immediately rather than wrapping and refrigerating.
  • You can make the meatballs round or in any shape you like.

Nutrition Facts


Per Serving: 494 calories; 29 25.6 32.8 156 730 Full nutrition

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Reviews

Read all reviews 57
  1. 67 Ratings

  2.  
    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

This is exactly what I was craving: an old-school, comfort food dish. I added 1/2 tsp each of garlic and onion powder, and 1/2 tsp of Spanish smoked paprika, which added even more flavor to th...

Most helpful critical review

I was not a fan, it had a nice texture and consistency, but I did not care for the flavor. I found it underseasoned. The flavor that was strongest was mustard, and ketchup to a lesser degree. I...

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This is exactly what I was craving: an old-school, comfort food dish. I added 1/2 tsp each of garlic and onion powder, and 1/2 tsp of Spanish smoked paprika, which added even more flavor to th...

I was not a fan, it had a nice texture and consistency, but I did not care for the flavor. I found it underseasoned. The flavor that was strongest was mustard, and ketchup to a lesser degree. I...

Made it exactly per the recipe and it was a hit! Next time I'll try exchanging some dry red wine for the Worcestershire sauce just for fun. The gravy takes a while to make, but I made it the d...

Great recipe! The more meatloaf like patty really comes out tender. And this gravy is actually fantastic! Like a gourmet version of the TV dinners of my youth.

I used to have a massive problem with any meatball, loaf, patty or burger, I didn’t like them, but I couldn’t work out why. One day I was watching a tv cookery programme and the chef was making...

This recipe was absolutely perfect. The only change that I made was inadvertent. I usually only have unsalted butter in the house and so that is the butter that I used to cook the mushrooms onio...

This was great! It has been a long time since I’ve had Salisbury Steak and I wasn’t disappointed. I made it as written and my family and I really enjoyed it. I will be making this again as it is...

I loved this. I made 1change. Made for 2.

Added garlic and onion powder 1/2 tsp ea.