Salisbury steak is a classic American dish. You might think, with a name like Salisbury, that it’s British.
The true history of this dish is that it was created by Dr. J. H. Salisbury, a early and big proponent of the low-carb lifestyle. Funny then, that this dish is now traditionally served with mashed potatoes.
Salisbury steak is always served with gravy, usually meat-based in origin instead of cream-based.
Salt, pepper, and onion give the steak its signature flavor in most cases. Sometimes mushrooms are used, and actually give the gravy a "meatier" flavor.
You can make Salisbury steak a variety of ways – as a "sheet pan" dinner, in the slow cooker, or simply baked up in your oven, like this Pioneer Woman recipe.
Katie suggests serving yours over buttered noodles instead of mashed potatoes, which is a unique and potentially easier way to serve it. No mashing required!
Whatever way you do it, this is an easy meal to add to your monthly rotation, and a crowd pleaser too. When you use Christina’s sheet pan variation, you don’t even have to dirty more than one pan to get side dishes too.
But, if you’re in to more than just mashed potatoes, we’d suggest roasted broccoli – but don’t forget the buttery bread crumbs!
Pioneer Woman Salisbury Steak Recipe
Ingredients
- 1.5 Pound Ground Beef
- 0.5 cup Breadcrumbs seasoned
- 1 tbsp Ketchup (Low Sodium)
- 2 teaspoon Dry Mustard
- 1 tbsp Worcestershire Sauce
- 1 tablespoon Powdered Beef Base
- Salt
- Black Pepper
- 1 tbsp Butter
- 1 tablespoon Olive Oil
- 1 large Onion halved and thinly sliced
- 2 cup Beef Broth
- 1 tbsp Ketchup (Low Sodium)
- 1 Seasoning Sauce such as Kitchen Bouquet (optional)
- 1 tbsp Worcestershire Sauce
- 1 Cornstarch (optional)
- Black Pepper
Instructions
- Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined.
- Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
- Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
- Reduce the heat to medium and add in the sliced onions.
- Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire.
- Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
- Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy.
- Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.