Rating: 4.59 stars
159 Ratings
  • 5 star values: 122
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 5

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.

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Steaks:
For the Gravy:

Directions

Instructions Checklist
  • 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.

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  • Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

  • 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.

  • 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.

  • 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.

  • 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.

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

494 calories; protein 32.8g; carbohydrates 25.6g; fat 29g; cholesterol 156.1mg; sodium 729.7mg. Full Nutrition
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Reviews (77)

159 Ratings
  • 5 star values: 122
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
07/17/2020
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 the patties. You rock, Chef John! Read More
(19)
Rating: 5 stars
07/16/2020
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 day before, cooled and stored in fridge. It reheated with no problem and was a good plan since I also stored the meat mix overnight. I can see the importance of a quality beef stock for this recipe. I make my own so not an issue, but just saying for full disclosure on the rating. p.s. A Danish dough hook is perfect for mixing ground meat too! Read More
(11)
Rating: 5 stars
07/25/2020
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 meatloaf (I think) and he said, “if you have any problem with eggs in meat mixtures, it’s because of the egg whites, use 2 yolks for one egg and do something you like with the whites and it’ll taste fine” I was totally floored, for over 30 years of my life I’d been missing out on these delicious meals because of egg WHITE and now I can eat them all ?? deeeeeeelicious! Read More
(8)
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Rating: 5 stars
07/15/2020
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 onions and the final Salisbury steak in. It was decadent to say the least. And my children loved it. We did as Chef John asked and watched TV while eating it, a cartoon for the kiddos. Perfect family dinner night! Read More
(6)
Rating: 1 stars
07/21/2020
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. If I were to do this again, I think I'd use seasoned breadcrumbs and a bit less. Omit the mustard, and add maybe onion and garlic powders. And of course, cayenne pepper does not go in Salisbury Steak! Read More
(6)
Rating: 5 stars
07/16/2020
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. Read More
(5)
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Rating: 5 stars
07/22/2020
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 certainly a crowd pleaser. Thank you Chef John! Read More
(4)
Rating: 5 stars
07/19/2020
I loved this. I made 1change. Made for 2. Read More
(3)
Rating: 5 stars
07/31/2020
I will definitely make it again. I only had 1/2 cup beef broth so I used that and added a package of Lipton’s dried beef/mushroom soup and 1 1/4 cups water. It looked like a good restaurant style meal . The gravy was nice and dark. Delish...a keeper for sure. Read More
(3)