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Salisbury Steak is made with tender, quality beef and pork, cooked into patties and served with an amazing mushroom sauce!

Salisbury Steak

Salisbury steak is comfort food at its best – and our delicious recipe is a great dinner option for a cool, fall day when only a hearty and filling meal will do!  This is no frozen TV-dinner version of Salisbury steak – it’s a tender, flavorful meal that your family will love!

Salisbury steak was invented by the American physician, Dr. J.H. Salisbury who, according to Wikipedia, was an early proponent of a low-carb diet for weight loss.  The term ‘Salisbury steak’ has been in use in the United States since 1897 – and it is commonly made from minced or ground meats that are formed into the shape of a steak.


Salisbury Steak How do you make Salisbury Steak?

Our recipe for Salisbury steak is a blend of ground chuck, sirloin and pork – and we believe that the key to the perfect Salisbury steak is in using the best quality meats you can find!  Jack drove straight to our local butcher and bought grass-fed beef to create a mix of 50% chuck, 25% sirloin and 25% good quality ground pork for this recipe.  And the high quality meats make a world of difference in the flavor of this Salisbury steak!  While a few other ingredients are also added in order to flavor the meat and bind it together into the shape of a steak, the finished dish should taste like good-quality, tender steak and not meatloaf.

Salisbury Steak PIN THIS RECIPE NOW!

This Salisbury steak is perfectly paired with our mushroom sauce and served with mashed potatoes.  Enjoy!

You may like these other steak recipes:

  • Slow Cooker Swiss Steak
  • Perfect Pan-Seared Steak
  • Sous Vide Grill-Seared Chuck Steak
  • Steak au Poivre with Crispy Shallots
  • Steak Tips with Caramelized OnionsPrint
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    Salisbury Steak

    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 minutes
    • Yield: 5 servings


    For the Salisbury Steak

    • 1 tablespoon butter
    • 1 tablespoon extra-virgin olive oil
    • ½ cup chopped onions
    • 1/8 cup milk
    • 1/8 cup heavy cream
    • 1/8 cup beef stock
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon chopped fresh thyme (or ½ teaspoon dry thyme)
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 ounce of white bread, crust trimmed off (1/2 cup)
    • 1 egg, beaten
    • 1 pound good-quality 80/20 ground chuck
    • ½ pound good-quality ground sirloin
    • ½ pound good-quality ground pork

    For the Mushroom Sauce

    • 2 cups beef stock
    • ¼ cup heavy cream
    • Pinch of salt
    • Few grinds black pepper
    • ½ teaspoon chopped fresh thyme(or half that of dry)
    • ¼ teaspoon Worcestershire sauce
    • ¼ teaspoon Kitchen Bouquet
    • 3 ounces butter divided
    • 1 tablespoon extra virgin olive oil
    • ¼ cup chopped onions
    • 8 ounces baby bella mushrooms sliced
    • 2 ounces flour
    • Cooked mashed potatoes for serving


    To make the Salisbury Steak

    1. In a medium sauté pan, melt butter in olive oil and cook onions for three minutes over medium heat. Remove from heat and add milk, cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, salt, pepper and the bread. Mix to combine letting bread soak up all liquid. Once mixture is completely cool, add beaten egg and stir again to dissolve bread and egg into mixture.
    2. In a large bowl, combine three meats and add onion and bread mixture. Gently work mixture with your hands but do not over work the meat.
    3. Form into five equal sized football shaped patties.
    4. In a medium sauce pan, heat beef stock, cream, salt, pepper, thyme, Worcestershire sauce and Kitchen Bouquet. Hold on medium heat.
    5. In a large skillet, heat 1 ounce of butter and olive oil over medium high heat. Once hot and frothy, add the five patties and cook about five minutes on each side. Gently remove to a platter. They will not be fully cooked at this point.
    6. Add the onions to the pan and cook over same heat for one minute. Add the mushrooms and increase heat to almost high. Cook for four or five minutes until mushrooms are browned and have absorbed the liquid. Remove mushrooms to a bowl and hold.
    7. Reduce heat to medium and add the remaining two tablespoons of butter. Once melted add flour and cook for four or five minutes until raw flour smell is gone. One third at a time add hot stock whisking with each third. Add reserved mushrooms and stir with wooden spoon. Add Salisbury steaks to sauce, along with any liquid from the platter and then spoon sauce over top of each steak. Cover pan and cook on medium low for 15-20 minutes or until a probe thermometer reaches 160 degrees when inserted into the center of one of the steaks.
    8. Serve steaks with mashed potatoes and spoon mushroom sauce over both.


Salisbury Steak

Salisbury Steak


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  • Genna Hargis wrote:

    Just found your site while searching for a beef tips and rice recipe. But , I ventured around to see what other recipes you have. I am weird because I don’t like the texture of mushrooms but love the taste of mushroom gravy. Was wondering if the flavoring of this gravy recipe would go well over beef tips to serve over rice?? I don’t experiment much in the kitchen but am trying to replicate an old beef tips and rice dish we used to have in a local steakhouse that had been closed for years. Thanks for any advice you can offer.

    • Martha wrote:

      Sure Geena – I think this gravy would be delicious over beef tips and rice!

  • BILL OLIVER wrote:

    The recipes the two of you post on here (2?) are among some of the best in the web. Love seeing a new one from you.

    • Martha wrote:

      WOW – Thank you so much Bill! You’ve made our day! This blog is definitely a joint effort – while I do most of the writing, some of the cooking and recipe development, and a lot of other behind the scenes works, my husband Jack is often the mastermind in the kitchen and works to perfect our recipes. 🙂 Thank you so much for your interest in our recipes! Best, Martha

  • Sherry DeRoch wrote:

    Is this recipe freezer friendly?

    • Martha wrote:

      Hi Sherry – We haven’t tried freezing it ourselves. There is some cream in the sauce so you do run a risk of having it separate a bit – but overall, I think it would be OK for freezing and reheating.

  • mark wrote:

    Picture looks great. The recipe leaves something to be desired in layout and details. Switching between tablespoons and ounces for the same ingredient (butter) is not appropriate. Also, the recipe is not very clear when moving between the “steaks” and the sauce. Should be separate sections for the steak and sauce. My opinion. I wouldn’t use this recipe again. Many others out there that are far simpler with the same end result.

    • Martha wrote:

      Thanks for your feedback Mark! We’ll take a look at the instructions and revise as needed to make it more clear. Not to make excuses, but this was a recipe from our first year of blogging and I think over time, we’ve become better recipe developers and writers. Five years later, we are slowly working our way through our older posts (like this one), revising and updating the recipe and photos as needed. We’ll take your input into consideration for sure. Thanks for taking the time to leave a comment – we’re sorry you were disappointed in the recipe.

  • Kandy wrote:

    I’ve made this twice and it was amazing. The first time I omitted the pork and used only beef and think I like it better. But either way amazing

    • Martha wrote:

      Thanks Kandy – glad you liked the recipe!

  • Betty P wrote:

    Finally got around to making this. Why did I wait? I was really very good. I didn’t change much, if anything. My husband ate a double portion! Thanks so much for sharing!

    • Martha wrote:

      Thank YOU Betty! So glad you enjoyed the recipe!

  • Brett Leonard wrote:

    Ugh! It’s gotta be hard listening to people dissect your recipe. As someone who grew up in the Midwest & on great homemade comfort food, plus the fact that I’ve cooked professionally for years I think I can comment on the recipe even though I have not made it yet. The biggest mistake people make is blindly following a recipe. Anybody with a negative comment on your recipe needs to learn how to season food correctly & by that I mean salt. It’s the #1 question that people always asked me wondering why my food always tasted so good. I learned how to salt/season my food early on & it’s the “secret ingredient” in all my food. You’re recipe looks like the perfect recipe & im excited to try it seeing I haven’t had a good Salisbury steak in years. If it doesn’t taste perfect I’m sure it’s just a pinch ot two of salt away. I’ll let you know.

    • Martha wrote:

      Thanks for your comment Brett! As long as our readers are polite with their criticism and comments, we are very open to hearing what they have to say! You are absolutely right – people have different tastes and preferences and of course they should adjust the seasonings to their liking. (Even in our own household – Jack prefers far more salt than I do – so we usually meet somewhere in the middle when we write our recipes!) We hope you enjoy the Salisbury Steak and thanks for taking the time to write to us today!

      • Vicky wrote:

        These are a favorite of the grandchildren, and I make them frequently using my own recipe. I brown them and finish off in the oven using the drippings for mushroom gravy. In our house they’re called hand grenades due to their shape. AKA frickadellin and fleisch kieglies. ?sp I haven’t made them for awhile , today might be a good day for them.

        • Martha wrote:

          Your version sounds delicious Vicky!

  • Sarah Null wrote:

    While this looks delicious I must point out that the proper cooking temps for any ground meat is 155 with the exception of poultry, which is always 165. I think maybe you should adjust that on the recipe. Being a chef, I know that e coli is a big deal and can make people seriously ill.

    • Martha wrote:

      Thanks very much for your comment Sarah! I just looked at the USDA safe minimum cooking temp guidelines and it is actually 160 F for ground meats. I will make that correction right away! Thanks for alerting us to the error.

  • Heather wrote:

    so yummy! THanks for the recipe. Love it!

    • Martha wrote:

      Thanks Heather – We’re glad you enjoyed the recipe!

  • Tiffany wrote:

    The Salisbury Steak was good. I don’t think I would add any salt next time though. And it took alot longer to make than what was given for the estimated prep/cook time. Thanks for the recipe, glad I tried it as I think the gravy was delicious and will be making it like that again.

    • Martha wrote:

      Thanks Tiffany!

  • Anne Reichlin wrote:

    Awesome!!! Made it for dinner twice already and my family were coming back for more.
    I added this to my family’s favorite recipes.

    • Martha wrote:

      Thanks for writing to us Anne! So glad you enjoyed this recipe!

  • Priscilla wrote:

    Hi Martha,

    This recipe looks great. I will be trying it tonight for my husbands birthday and appreciate all the feedback from other people. Sounds like for the most part its a winner. I completely agree with Carlo, one should taste before serving or finishing. I am a follower on recipes and I probably would have just served but Carlo is right, my liking may be a little different than other’s. It sounds like a great recipe and I cannot wait to try it. Thanks for sharing!

    • Martha wrote:

      Thanks Priscilla! I hope you enjoy the recipe!

  • Anne wrote:

    Another winner! Very yummy! My family loved it. The mushroom sauce is great for dipping bread. This is the second recipe of yours that I tried and they were both winners. Will definitely keep making them over and over. Thanks for sharing your recipes.

    • Martha wrote:

      Thanks Anne! We are so glad you’re enjoying the recipes!

  • Meg @ Sweet Twist wrote:

    Made this last night with a few puts and takes from things I didn’t have but it turned out great!

    • Martha wrote:

      Thanks Meg! Glad you enjoyed the recipe!

  • Carlo wrote:

    Tried this today and it was very good! I tinkered with some seasonings to get it to our preferred taste. If one does really cook a lot, one would taste it before it’s off the stove and season it to one’s liking. Recipes are great guidelines, like this one, but they are all open to tinkering and refinement. Just saying.

    • Martha wrote:

      Thanks Carlo! 🙂

  • Raymond H. O’Rourke wrote:

    I made this EXACTLY as written and found it to be only FAIR at best! The flavor was VERY BLAND. I cook a lot and on a whim I thought I’d give this a try. BIG MISTAKE! I don’t think I’ll be trying any more of your recipes any time soon. VERY SAD!

    • Martha wrote:

      We’re very sorry to hear that Raymond!

      • Michelle wrote:

        I love this recipe and found it to be quite FLAVORFUL. In fact, I use this recipe for meatloaf, too, which is a BIG SUCCESS! I will be perusing some of your other recipes. VERY HAPPY!

        • Martha wrote:

          Thanks Michelle! Making this as a meatloaf is a great idea!

      • Tom Miller wrote:

        Wow,. I have made this several times. To make it really stand out I use Johnny’s beef au jus seasoning mix (liquid) in place of both beef broth and kitchen bouquet. Thanks for the best go to I have ever found for Salisbury steak. You are the best!!!

        • Martha wrote:

          Thanks Tom! We’ve never tried the Johnny’s seasoning mix – but we want to now! Thanks for the suggestion!

  • Ann wrote:

    My husband and I do not like mushrooms. Any suggestions on what to replace them?

    • Martha wrote:

      Hi Ann – you can just leave the mushrooms out and have just gravy!

      • Carol wrote:

        Hi. I’m not a mushroom fan either so I just use shallots or onion slivers. Yummy

        • Martha wrote:

          Thanks Carol – it’s delicious even without the mushrooms!

  • 6DoxMom wrote:

    Hello, Martha – With the exception of no cream and more Worchestershire sauce, your recipe looks and tastes exactly like my Mom’s – divine! Growing up in the 1950s, I distinctly remember all the home-made comfort food and heavenly smells they provided – there was nothing like coming home from school, opening the kitchen door, and having this (& other) wonderful recipes awaiting us, causing much salivation until dinner was served. Though Mom & Dad are now “gone”, preparing these recipes brings back those loving memories….So glad you posted this one with the proper ground meats combination! Thank you!

    • Martha wrote:

      Thanks so much! I’m glad our recipe reminded you of such fond memories!

  • Sylvia Brehm wrote:

    What is Kitchen Bouquet?

    • Martha wrote:

      Hi Sylvia – It’s a liquid seasoning that you can usually find in the spice aisle at your local supermarket. Hope that helps! Martha

  • Amy wrote:

    This looks so yummy! I love your comments about quality meat. We raise our own beef and pork, there’s no comparison! Everything ends up tasting better when you start with the best.

    • Martha wrote:

      Thanks Amy!!

  • Mike wrote:

    You say one ounce of White Bread, do you mean crumbs or an actual slice of bread?

    Also, the two ounces of flower, is that roughly 1/2 cup?

    • Martha wrote:

      Hi Mike – Bread crumbs can be used, but we do mean to use actual slices of bread — the slices will be a lighter and less dense binder for the steak ingredients. Two ounces of flour is between 1/2 a cup and 2/3 of a cup.

      • Mike wrote:

        Thanks. We made this Saturday night, exactly as recipe was written. Probably made some mistake as the sauce was super thick, but it was very very good regardless.

        • Martha wrote:

          Thanks Mike! Sounds like maybe too much flour in the sauce…it’s difficult sometimes to use measuring cups with flour (as opposed to weight measurements) — if the flour is more sifted or more packed down it can really change the consistency of the finished recipe! If you make the recipe again, feel free to cut back on the flour to start and then add more as needed to get the sauce as thick or thin as you’d like! Thanks for visiting our site and for letting us know how your recipe came out! Martha

          • Bryan wrote:

            I think your short a lot of ingredients.

          • Martha wrote:

            Thanks for writing to us Bryan! What do you put in your Salisbury Steak?

      • Julia Michalka wrote:

        By FAR… the best Salisbury Steaks I’ve ever had! This was exactly what I was looking for. I did not want to use the jarred gravy or Lipton Onion Soup mix. It was a little work but no more or less for a great home-cooked meal! This is a definite keeper in this family! I made a little extra gravy! Thank you!!

        • Martha wrote:

          Thanks Julia! We’re glad you enjoyed the recipe!

    • Irene wrote:

      The recipe calls for 3 oz butter how does that translate into tablespoons?

      Recipe looks good, working on it at the moment.

      • Martha wrote:

        Hi Irene – I’m so sorry I didn’t see your question until this morning! Hopefully you were able to see that a stick of butter (8 tablespoons) is 4 ounces – so 3 ounces would be 6 tablespoons. I hope you enjoyed the recipe!

        • Irene wrote:

          Thank you for your reply, yes I did check the stick of butter and saw it was 4 oz. The recipe turned out pretty good, but felt the meat needed slightly more seasoning. and will probably use Panko crumbs the next time around as I’ve tried that in meatloaf and actually works extremely well.
          The recipe is appreciated and will keep this one on file!

          • Martha wrote:

            Thanks Irene!

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