Homemade Salisbury Steak is the melt in your mouth, tender, comfort food from many childhood pasts. I can promise you it will never leave you feeling disappointed. This deliciously, rustic, comfort food has all the flavor you have looked for over the years. It’s so simple and easy to make. You’ll be sitting down to one of your favorite childhood dinners in no time flat with minimal clean-up time involved.
Over my childhood years, this was one recipe my mom never once attempted to make, and we did, however, have the Southern Equivalent of Salisbury Steak, I guess, it was what my mom called Hamburger Steaks in Onion Gravy. Nothing fancy, just plain seasoned hamburger patties made in my mother’s homemade Brown Gravy and Onions. Pretty straightforward food.
The first time I ever had Salisbury Steak was at a friend’s home. Unfortunately, it came in a large tin tray that her mother placed in the oven, and 30-40 minutes later, it was done to my ever-growing agony at the thought of eating this frozen meat for dinner. My last thoughts as I sat there eating my dinner that night ranged from silently thinking I wished I had stayed home, so I hope they don’t invite me for dinner ever again. Yes, it was that awful.
The second time, I had Salisbury Steak in Sugar Creek, Ohio, in 1993, while on a tour bus. I wish I could remember the restaurant’s name today. Somehow, I can’t remember it for the life of me. I do remember it was a family-style restaurant owned by an Amish family. I have to tell you that dinner was the best family-style dinner I have ever had in my 43 years of existence. That Salisbury Steak was so tender and flavorful, it melted in my mouth that day.
As time went on; I would attempt hundreds of so-called “The BEST Salisbury Steak ” recipes on the net, only to be left disappointed and doubtful of ever enjoying my once beloved melt in your mouth, Salisbury Steak from 1993, in the quaint Amish town of Sugar Creek, Ohio.
Finally one day; I happened to be watching Rea Drummond; on The Pioneer Woman Show, making her recipe for Salisbury Steak, I thought what the hell, let’s give this a try one more time before giving up on the idea of ever having a decent Salisbury Steak Recipe again. I have, to be honest with you, it was good, yet I still left with a sense of disappointment yet again over a recipe not being the one I was desperately looking for.
I decided Rea’s recipe for Salisbury Steak had more potential than the others; I could work with her recipe making changes here and there since it lacked a few flavors. I would have to figure out what the method might be missing and soon.
One of the biggest things wrong was so simple to fix, the gravy was off, I had figured out why after reading several gravy recipes in an Amish Cookbook my parents had given me years ago; not once did gravy ever include the ingredient cornstarch. It was always all-purpose flour and butter in every Amish gravy recipe I read. So, of course, I was thrilled because I don’t like using cornstarch to thicken my sauces.
I also noticed, that I never noted the use of ketchup in any of the Amish meatloaf recipes, or gravy recipes; it was always tomato paste. So sorry; it had to go in a significant way. I had to get closer to that Salisbury Steak recipe from 1993 that had haunted my dreams all these years.
Now, just an FYI, I think the world of Rea Drummond’s cooking and her blog is fabulous. Without her recipe, I would have never gotten close to reaching my goal of the melt in your mouth Salisbury Steak recipe from 1993, so thank you, Rea Drummond, for your help in my quest. If you want, check out her recipe for Salisbury Steak, Mashed Potatoes, & Peas over on The Pioneer Woman Blog, it’s another fabulous recipe from Rea you’ll love.
Homemade Salisbury Steak
Homemade Salisbury Steak
- 2 pounds Lean ground beef
- 3/4 cup Seasoned Italian breadcrumbs
- 1 tablespoon Organic tomato paste
- 1 tablespoon Whole grain prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Seasoned salt
- 1 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Thyme
- Kosher salt, to own taste
- Freshly ground peppercorns, to own taste
- 1 tablespoon Olive oil
- 1 Large Vidalia onion thinly sliced
- 1 pint Cremini mushrooms or white if desired sliced
- 1 tablespoon Olive oil to sauté the onions and mushrooms
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 cups Beef broth + more if needed
- 1 tablespoon organic tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Thyme
- kosher salt, to own taste
- freshly ground, peppercorns to own taste
- Combine the lean ground beef, seasoned Italian breadcrumbs, organic tomato paste, whole grain prepared mustard, Worcestershire sauce, seasoned salt onion powder, garlic powder, kosher salt, and freshly ground peppercorns to own taste. combine mixture until thoroughly combined.
- Form the meat mixture into 4 to 6 oval patties, and then using a fork prick holes across the beef patties in several lines crossways; this will help prevent some of the shrinkages of the beef while cooking.
- Lightly brown the patties in a large metal skillet over medium-high heat on both sides until no longer pink in the middle. Remove the patties from the skillet; place on a clean plate till needed. Drain the oils from pan.
- Reduce the heat; place the same large metal skillet back on the burner on medium heat, add 1 tablespoon of olive oil, add the sliced Vidalia onions, and crimini mushrooms; cook till onions are softened, about 4-5 minutes.
- Add 2 tablespoons of unsalted butter to mushrooms and onions, let the butter melt, then add 2 tablespoons of all-purpose flour to the melted unsalted butter. Cook the all-purpose flour and unsalted butter mixture, stirring and turning to brown the mixture; careful not to scorch or burn it.
- Add the beef stock, organic tomato paste, Worcestershire sauce, thyme, kosher salt, and the freshly ground peppercorns to own taste. Stir continuously till flour mixture and broth are a smooth gravy texture.
- Add the cooked beef patties to the gravy mixture; reduce heat to the very lowest setting possible, let slowly cook for about 20 minutes, thin gravy as needed and lightly stirring off and on.
- Remove from heat and serve over mashed potatoes or white rice.
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