Salisbury Steak Recipe (2024)

After making the meat patties, I roll and pat them in a shallow bowl with flour, salt and pepper. Saves adding flour later to thicken the gravy. I never have lumps of uncooked, wet flour in the pan and the “steaks” are a sort of burnished golden-brown after browning them, holding their shape well.

I was partial to the chocolate brownie/cake with crisp edges that inevitably got doused in salisbury steak gravy!

This is a good basic recipe. I liked the texture of the “steaks,” but I will not add the brown sugar if I make it again. The onions add sweetness as does the ketchup, so the extra sugar was just too much for me.

My fave was the later Swanson Turkey ("Mostly White Meat") TV Dinner that came "With Gravy and Dressing, Whipped Potatoes, Peas With Pearl Onions, and Apple Cranberry Compote". This was a huge improvement over the original which lacked the dessert course (and the essential pearl onions). Growing up in NYC, we had no idea what "dressing" was, but assumed it was jut a fancy name for stuffing. I remember eating TV dinners on TV tables while watching Neil Armstrong walk on the moon on our B&W TV.

This really shines with a little MSG sprinkled in with the Worcester sauce. I am still sad that most people think MSG is something unhealthy just because of bad research and racism mixed together.

I made this with ground venison and it turned out delicious. Something about the Worcestershire and brown sugar in both the steak and the gravy makes this sweet & savory party happen. I do remember the Swanson frozen dinner and once you make this recipe you will never buy another one. Have some toasty garlic bread on the side for a nice crunch and you've got yourself a warm and comforting meal perfect for this time of year.

Peeling back the foil to reveal that steamy jolt of sodium....don't forget the frozen peas please. Learned to love 'em.

This was delicious and nostalgic. We loved it! Made it exactly as noted but doubled the sauce (broth, milk and flour) so we had plenty of gravy. Yummmm!

My parents owned a mom and pop deli/restaurant where I worked beginning at age 11. My mother’s recipe, which I still make today, also included julienned carrots and celery, which are delicious cooked together in the gravy, and add a touch of sweetness, too.

Not to go further off on the nostalgia tangent, but I always thought the Swanson's fried chicken dinner was quite good also! Ah, childhood...

Eating this now. Delicious, easy, just what you want when faced with a pound of ground beef. Last night I made the Marcella Hazan recipe for tomato sauce — tomatoes, butter, an onion (fabulous), and used the leftover onions here. Swoon-worthy.

Given the obsession with authenticity by some on this site that insists on tracing food back to how one's grandmother prepared the dish back in the old country, I'd venture to say that the use of canned mushrooms for Salisbury Steak gives your preparation the seal of authenticity.

I made this today for a large group (I increased the recipe by eight times.) and it as very tasty and everyone liked it with the exception of a couple curmudgeons who never like anything. I’ll definitely make this for my husband. I was tempted to use fresh bread crumbs but I stuck to the recipe as written.

Halve or leave out the sugar. Add a little fish sauce.

This was delicious and nostalgic - nice work NYT!

Meh. Not bad, but not the flavour I remember from my youth.

I made this last night for dinner. It was ok. Used regular breadcrumbs because panko is wasted as a filler. Ditched all extra sugar. No ketchup. Used double concentrated tomato paste instead. Used A1 instead of ketchup in the gravy. Right call. Diced mushrooms very finely. No added sugar. The dish is already sweet enough between the onions and tomato paste. More sweetness would have been disgusting. I have a wicked sweet tooth yet do not understand our need to add so much sugar in America.

Not sure what went wrong here, but these were very mushy in the pan and 3 fell completely apart.

This is a solid recipe. I doubled the portions the "steaks" still had a nice consistency. I think a more robust sauce would suit the recipe better. Next time I prepare this dish, I'll make a brown gravy with mushrooms, rather than a creamy mushroom gravy.

Had ground venison , otherwise made essentially as recipe states. Shiitake mushrooms . Eschewed the freezer in favor of refrigeration for about an hour. Tasty to be sure. Oh, and Wondra “flour” worked well. “Steaks” were cooked exactly right, no falling apart. I didn’t think there was too much sweetness. Chacun á son gout. (Hope I got that right!)

I made this last week for my 11 year old son who kept begging me to buy the frozen dinner Salisbury steak…I’ve done so in the past and just can’t anymore. I made this recipe. He LOVED it. I chopped the mushrooms up super small so he wouldn’t notice them…it worked. While cooking, my friend, who is a trained chef stopped by, tasted it and nearly passed out from how delicious it was. I’ll make this again FOR sure. All of us loved it!

Made as directed. Followed the suggestion to lightly dust the patties with flour seasoned with salt and pepper. Also added red wine to the gravy. The ketchup I used had sugar in it which made it a bit too sweet. Next time will try to use a ketchup without added sugar. Otherwise, very good. Will definitely make again. Start to finish (to table) took me more like 1.5 hours to make.

If you double beef it makes a lot. Leave out brown sugar

I didn’t have all the listed ingredients and substituted liberally swapping 1/2 c sweet vermouth in place of the sugar and some of the beef stock. I didn’t use nearly the Worcestershire sauce called for & upped the black pepper and split the milk into 1/2 sour cream.

Gosh, this was delicious. Haven't had Salisbury steak since childhood in the 70s. I appreciate the notes regarding hamburger choices and bread crumbs. I'll definitely consider both next time, and there will be a next time. I also think that I'll give the mushrooms a head start before adding onions. My onions got a wee bit over cooked. I too, am not such a fan of the extra sugar and typically shy away from ketchup and brown sugar, so I might try the fish sauce. Thanks to all for the suggestions.

11/24/2023 Followed recipe to the letter perfect. Might cut down katchup and Worcestershire to make a firmer patty. My taster is off because of chemo but Jim said the gravy was great. Using I # of ground sirloin, I made for patties. Froze 2 of them for future cooking.

I couldn't get the patties to stay together :/ I am using gluten-free breadcrumbs (celiac) so that may be it.

I followed the recipe as written and the dish came out truly awful. Not sure what went wrong but it was tasteless. The consistency of the patties was on the mushy side and the gravy was unpleasantly sweet.

I found adding a bit of balsamic helped cut the sweetness profile and added that needed acidity. Family loved it!

I followed the recipe exactly as written. My wife and I both enjoyed these steaks. My only comment is that I think this recipe serves 4 people, not 6.