How To Make Salisbury Steak
How To Make Salisbury Steak is a medium American recipe that serves 4. 560 calories per serving. Recipe by Mr. Make It Happen on YouTube.
Prep: 1 hr 10 min | Cook: 51 min | Total: 2 hrs 16 min
Cost: $52.05 total, $13.01 per serving
Ingredients
- 3 medium Yukon Gold Potatoes (peeled and cut into equal cubes)
- 4 cups Low‑Sodium Chicken Broth (for boiling potatoes)
- 2 medium Yellow Onion (peeled and roughly chopped)
- 8 oz Shiitake or White Mushrooms (roughly chopped)
- 1 lb Ground Beef (80/20 or 85/15 lean-to-fat ratio)
- 2 tbsp Ketchup (regular)
- 1 tsp Beef Bouillon Powder
- 1 tsp Worcestershire Sauce
- pinch Cayenne Pepper (optional heat)
- 1 tsp Smoked Paprika
- 1 tbsp All‑Purpose Seasoning Blend (salt, pepper, garlic powder, onion powder or your favorite blend)
- 0.5 cup Parmesan Breadcrumbs (parmesan‑flavored breadcrumbs)
- 1 large Egg (beaten)
- 5 tbsp Unsalted Butter (divided: 3 tbsp for mash, 1 tbsp for searing, 1 tbsp for gravy)
- 1 tbsp Avocado Oil (high smoke‑point oil for searing)
- 1 tsp Roasted Garlic Better Than Bouillon
- 2 cups Half‑and‑Half (full‑fat)
- 2 tbsp Sour Cream (full‑fat)
- 0.5 cup Parmesan Cheese (grated)
- 2 tbsp Tomato Paste
- 3 tbsp All‑Purpose Flour (for thickening gravy)
- 2 cups Beef Stock (low‑sodium)
- 2 tbsp Heavy Cream
- 1 tbsp Fresh Parsley (chopped, for garnish)
- 1 cup Green Beans (steamed as a side)
Instructions
Boil Potatoes
Place cubed potatoes in a large pot, cover with chicken broth, bring to a boil, then reduce to a simmer and cook until fork‑tender.
Time: PT25M
Temperature: medium-high
Prep Onions and Mushrooms
Peel and roughly chop the onions, then clean and roughly chop the mushrooms. Set aside.
Time: PT5M
Make Steak Mixture
In a large mixing bowl combine ground beef, ketchup, beef bouillon, Worcestershire sauce, cayenne, smoked paprika, seasoning blend, half of the parmesan breadcrumbs, and the beaten egg. Mix with hands until just combined, then fold in the remaining breadcrumbs.
Time: PT10M
Form and Chill Patties
Divide the mixture into 4 equal portions (about 5‑6 oz each) and shape into oval patties. Season both sides with a light dusting of the seasoning blend. Place on a plate and refrigerate for at least 30 minutes.
Time: PT35M
Prepare Creamy Sauce for Mashed Potatoes
In a saucepan melt 3 tbsp butter over medium heat. Whisk in half‑and‑half, sour cream, and a pinch of salt, pepper, garlic powder, and onion powder. Bring to a gentle boil, then lower heat and stir in grated Parmesan cheese off the heat until melted.
Time: PT5M
Temperature: medium
Mash Potatoes and Incorporate Sauce
Drain the cooked potatoes and return to the pot. Mash with a potato masher, then gradually stir in the warm butter‑cream sauce until smooth and creamy. Adjust consistency with extra half‑and‑half if needed. Season to taste.
Time: PT5M
Sear the Steak Patties
Heat the cast‑iron skillet over medium‑high heat. Add avocado oil and 1 tbsp butter. Once shimmering, add the chilled patties (do not overcrowd). Sear 2‑3 minutes per side until a deep brown crust forms.
Time: PT4M
Temperature: medium-high
Sauté Onions and Mushrooms
Reduce heat to low, add the remaining 1 tbsp butter to the skillet, then add the chopped onions and mushrooms. Cook, stirring occasionally, for 5‑7 minutes until dark brown and caramelized.
Time: PT7M
Temperature: low
Build the Gravy
Add a few dashes of Worcestershire sauce, 1 tsp beef bouillon, and tomato paste to the onion‑mushroom mixture. Stir well. Sprinkle flour over the mixture and cook for 2 minutes to remove raw flour taste. Gradually whisk in beef stock, bring to a boil, then reduce to a simmer until thickened. Finish with 2 tbsp heavy cream and adjust seasoning.
Time: PT10M
Temperature: medium
Braise the Steaks
Return the seared patties to the skillet, spoon some gravy over them, and let them braise over low‑medium heat until the internal temperature reaches 160 °F (71 °C), about 10 minutes.
Time: PT10M
Temperature: medium
Plate and Serve
Spoon a generous amount of mashed potatoes onto each plate, top with a Salisbury steak, ladle the onion‑mushroom gravy over the steak, garnish with chopped parsley, and serve with steamed green beans on the side.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 4 g
Dietary info: Contains dairy, Contains gluten, Contains egg, Not vegan, Not vegetarian
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Yukon Gold Potatoes: Russet potatoes, Red potatoes
- Instead of Low‑Sodium Chicken Broth: Water with a pinch of salt, Vegetable broth
- Instead of Shiitake or White Mushrooms: Button mushrooms, Cremini mushrooms
- Instead of Ground Beef: Ground turkey, Ground pork
- Instead of Ketchup: Tomato paste diluted with water
- Instead of Beef Bouillon Powder: Beef stock cube
- Instead of Worcestershire Sauce: Soy sauce
- Instead of Cayenne Pepper: Red pepper flakes
- Instead of Smoked Paprika: Regular paprika
- Instead of Parmesan Breadcrumbs: Panko, Regular breadcrumbs
- Instead of Egg: Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Unsalted Butter: Margarine
- Instead of Avocado Oil: Vegetable oil, Canola oil
- Instead of Roasted Garlic Better Than Bouillon: Garlic powder
- Instead of Half‑and‑Half: Whole milk, Heavy cream diluted
- Instead of Sour Cream: Greek yogurt
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Tomato Paste: Crushed tomatoes
- Instead of All‑Purpose Flour: Cornstarch (use less)
- Instead of Beef Stock: More chicken broth
- Instead of Heavy Cream: Half‑and‑Half
- Instead of Green Beans: Asparagus, Broccoli florets
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Pot
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Potato Masher
- Cast Iron Skillet
- Tongs
- Ladle or Spoon
- Plate
Critical Steps — Do Not Skip
- Chilling the steak mixture for at least 30 minutes
- Searing the patties to develop a deep crust
- Cooking the flour in the gravy to eliminate raw taste
- Adding Parmesan cheese to the potato sauce off the heat
- Braising the steaks until they reach 160 °F internal temperature
Chef Tips from the Video
- Use a Valhalla series Dao Strong knife for clean, precise cuts; it makes prep faster and safer.
- A splash of Worcestershire sauce in the gravy adds umami depth without overwhelming the flavor.
- For extra richness, finish the gravy with a knob of butter right before serving.
Troubleshooting
Steak patties fall apart during searing.
Make sure the mixture has been chilled for at least 30 minutes and handle the patties gently. Adding a bit more breadcrumbs can improve binding.
Gravy is lumpy.
Whisk the flour into the onion‑mushroom mixture thoroughly before adding stock, and simmer while whisking continuously.
Mashed potatoes are watery.
Drain potatoes well and add the butter‑cream sauce gradually, allowing the potatoes to absorb the liquid before adding more.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the steaks and gravy separately for up to 2 months; reheat gently.
Room temperature: Do not store at room temperature; cool to room temp before refrigerating.
Make-Ahead Tips
- Prepare the steak mixture and chill it up to 24 hours ahead; shape patties just before cooking.
- Gravy can be made a day ahead; reheat gently and add a splash of stock if it thickens too much.
- Mashed potatoes keep well refrigerated; reheat with a splash of milk or broth and stir.
Frequently Asked Questions
What is the cultural significance and history of Salisbury steak in American cuisine?
Salisbury steak originated in the late 19th century as a budget-friendly alternative to beef steak, named after Dr. James H. Salisbury who promoted a meat‑centric diet. It became a staple in American home cooking, especially during the Great Depression and post‑war era, symbolizing comfort and frugality.
What are the traditional regional variations of Salisbury steak in the United States?
In the Midwest, Salisbury steak is often served with a simple brown gravy, while in the South it may be topped with mushroom or onion gravy. Some New England versions add a splash of cream to the sauce, and in the Pacific Northwest a caramelized onion glaze is popular.
How is Salisbury steak traditionally served in American family meals?
Traditionally, Salisbury steak is plated over mashed potatoes or buttered noodles, smothered in a rich onion‑mushroom or brown gravy, and accompanied by a vegetable side such as green beans, carrots, or peas. It’s a classic comfort‑food dinner for families.
What occasions or celebrations is Salisbury steak traditionally associated with in American culture?
Salisbury steak is a go‑to dish for casual family gatherings, potlucks, and budget‑friendly holiday meals like Thanksgiving leftovers. Its hearty nature also makes it popular for Sunday family dinners and comfort‑food cravings during colder months.
What makes Salisbury steak special or unique in American cuisine?
Salisbury steak blends the familiarity of a hamburger patty with the elegance of a steak, offering a tender, seasoned meat loaf that absorbs the flavors of its gravy. Its versatility, affordability, and ability to be paired with many sides set it apart as an iconic American comfort dish.
How has Salisbury steak evolved over time in American cooking?
Originally a plain meat patty served with a thin brown sauce, modern recipes like this one incorporate richer ingredients—parmesan breadcrumbs, Worcestershire sauce, and a creamy mushroom gravy—reflecting today’s taste for deeper flavor and texture while still keeping the dish affordable.
What are the most common mistakes to avoid when making Salisbury steak at home?
Common mistakes include over‑mixing the meat, which makes the steak tough; skipping the chilling step, leading to crumbly patties; and adding cheese to the potato sauce while it’s boiling, which causes the cheese to separate. Follow the critical steps to ensure success.
Why does this Salisbury steak recipe use both avocado oil and butter for searing?
Avocado oil raises the smoke point, preventing the butter from burning, while butter adds rich flavor. The combination gives a high‑heat sear without bitterness and infuses the steak with a buttery taste.
Can I make the Salisbury steak and gravy ahead of time and how should I store them?
Yes. Prepare the steak mixture, form patties, and refrigerate up to 24 hours. Cook the gravy separately, let it cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock if needed.
What does the YouTube channel Mr. Make It Happen specialize in?
The YouTube channel Mr. Make It Happen specializes in practical, budget‑friendly home cooking tutorials that focus on classic comfort foods, quick meals, and detailed equipment reviews for everyday cooks.
How does the YouTube channel Mr. Make It Happen's approach to American comfort cooking differ from other cooking channels?
Mr. Make It Happen emphasizes inexpensive ingredients, step‑by‑step explanations, and real‑world kitchen hacks, often highlighting specific tools like Dao Strong knives. Unlike many channels that chase trends, this channel stays rooted in timeless, family‑friendly recipes.
Last updated: September 2, 2026
