Salisbury steaks are so quick and easy to make, and you can have them on the table in about a half-hour. This recipe features a couple of convenience foods that add tons of flavor!
Back when I was first on my own, I had limited kitchen skills. So those convenient frozen meals were a frequent visitor at my dinner table-for-one. One of my favorites was Salisbury steak. (Even though those drab, rubbery little hockey pucks of mystery meat were nothing all that special). It was the gravy, man! Lovely, lovely, gravy… Can you tell I’m a native Midwesterner? 🙂
Years later I worked up my own, semi-homemade version of Salisbury steak. (I call it a cheater’s version.) I use a couple of packaged mixes in this version – the ever-popular onion soup mix, as well as a convenient brown gravy mix. This lets me get this inexpensive dish on the table in almost no time at all. And both the steaks and the gravy are packed with flavor.
About Salisbury Steak
I always try to do a little research as part of my blogs, and I was curious about the origins of this dish. To me, it sounded like so many recipes that have European roots, like sandwiches (the Earl of Sandwich), Beef Wellington, and so many others.
I was delighted to find that Salisbury steak is about as American as it gets, It was originally dreamed up by doctor and chemist James Salisbury in the late 1800s as part of his promotion of a meat-centered diet. (Hellooooo keto, Atkins, South Beach, and so many other low-carb diets!)
The original recipe called simply for hamburger or ground beef to be formed into a patty. Then it’s broiled and served topped with butter, seasonings, and some type of sauce like Worcestershire. In my wanderings on the web, I found quite a wide variety of newer interpretations of Salisbury steak. Some sound to me more like a meatloaf mixture that includes ketchup and dried mustard. Hmmm.
How to Make This Recipe
This easy Salisbury steak recipe isn’t quite faithful to Dr. Salisbury’s original version, since it includes a small amount of fresh breadcrumbs to help bind the mixture. It’s also quite a step up from the frozen-food version, IMHO.
Start by crumbling a pound of ground beef into a medium mixing bowl, and add the fresh bread crumbs and egg. Open the packet of onion soup mix and carefully spoon out a heaping teaspoon (or more to taste), being sure to include some of the dried onions as well as some of the powdery bouillon mixture. Reserve the rest of the soup mix for the gravy.
Almost every cookbook I have advises that over-handling the ground beef will result in a dry texture. So rather than mixing with my hands, I use a spoon to lightly mix in the ingredients at first, then mix more thoroughly to combine.
Form four equal patties as you wish. I usually make them about ½ inch thick, and an oval shape is traditional. (Actually, the oval shape allows me to fit all four patties into my 12-inch skillet, whereas a round shape is much harder to squeeze into the pan.) For ease of handling, I form the patties onto squares of waxed paper. You could also use parchment or aluminum foil if you wish.
Heat a 12-inch skillet over medium heat and add a teaspoon of cooking oil if you wish. Use the waxed paper to flip the patties one by one into the pan, removing the paper as you go. Don’t overlap them if you can help it, though they’ll shrink a little as they cook. Cook for about 5 minutes per side, or until done to your liking.
The Gravy
While the Salisbury steaks are cooking, in a microwave-safe bowl or measuring cup, heat about ½ cup of water to boiling, then add the reserved dry onion soup mix. Stir to combine and set aside.
Once the steaks are cooked, remove them to a serving plate. Drain any excess grease from the pan. Off heat, add the brown gravy mix and a cup of water, then whisk to combine. Return the pan to medium heat, add the reserved onion soup/water mixture, and stir constantly until the mixture comes to a boil.
Boil one minute, stirring constantly, and remove from heat. Serve with mashed potatoes or cooked egg noodles. Refrigerate any leftovers.
PrintSalisbury Steaks (Fast and Easy!)
Salisbury steaks are so quick and easy to make, and you can have them on the table in about a half-hour. This recipe features a couple of convenience foods that add tons of flavor!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: American
Ingredients
1 pound ground beef (80 to 90% lean)
2/3 cup fresh breadcrumbs
1 large egg
1 packet dry onion soup mix, about 1 ounce, divided use (half of a 2-pack package)
1 packet brown gravy mix (about .87 ounce)
Instructions
Crumble ground beef into a medium-sized bowl, and add the breadcrumbs and egg. Add about 2 teaspoons of the dry onion soup mix, including some of the dried onions as well as some of the powdered bouillon mix. Reserve the rest of the onion soup packet.
With a spoon, lightly combine the ingredients at first, then mix it more thoroughly until the mixture is well combined. Divide the mixture into 4 even portions, then shape them into rounds or ovals about 1/2 inch thick. Using small squares of waxed paper, parchment or aluminum foil to form the patties on will make it much easier to transfer them to the skillet.
Heat a 12-inch non-stick skillet over medium heat, adding a small amount of oil if desired. Cook about 5 minutes per side, until nicely browned and done to your liking.
Meanwhile, heat 1/2 cup water to boiling and add the remainder of the onion soup mix packet. Stir to combine and set aside.
When the Salisbury steaks are done, remove them to a serving plate and keep warm. Off heat, add the brown gravy mix and 1 cup of water to the skillet; stir or whisk to combine and scrape up any browned bits.
Return the skillet to medium heat and add the onion soup mix/water mixture. Stirring constantly, bring to a boil (about 5 minutes). Boil for 1 minute, stirring constantly.
Serve the Salisbury steaks and gravy with mashed potatoes or cooked egg noodles. Refrigerate any leftovers.