Classic Salisbury Steak with Mushroom Gravy! It's ready in under an hour and cooks all in one skillet. Just like mom used to make. Serve with buttered noodles or mashed potatoes.

Photography Credit: Coco Morante

Salisbury steak is such a satisfying skillet dinner! Did you grow up eating it?

We eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak.

VIDEO! How to Make Salisbury Steak

What Is Salisbury Steak?

The name is a little misleading — these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy.

This recipe is a little (okay, a lot) retro, but it totally hits the spot. It’s also much more economical than actual steak, especially since we prefer to buy grass-fed beef in our house and dinner for two can get spendy.

How to Make Salisbury Steak

Start by mixing together the patty mixture, then shaping the patties and searing them in a skillet. Next, cook the mushrooms and onions, and add a simple sauce of tomato paste, mustard, and beef broth. Nestle the patties back into the skillet and let everything simmer until the patties are cooked through. Thicken the sauce with a little cornstarch to make a rich gravy, and you’re done!

Start to finish, dinner is ready in under an hour and only uses one skillet.

What to Serve with Salisbury Steak

While the steaks are cooking, I like to boil up a pot of egg noodles or mashed potatoes. I also either microwave some bagged frozen vegetables or throw together a quick salad to round out the meal.

Storing and Freezing Salisbury Steak

Leftovers will keep refrigerated for 3 to 4 days and can be reheated gently in the oven or in the microwave.

Salisbury steak also freezes well, so feel free to double the recipe and freeze half. I suggest freezing in a baking pan (8×8 or 9×9). Thaw overnight in the fridge, and then heat it back up in a 350ºF oven, tightly covered with foil for about 35 minutes. (If you don’t want your pan tied up in the freezer, line it with foil, then lift out the steaks once frozen and store them in a freezer bag.)

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