Simple Salisbury Steak Recipe

Salisbury steak is a mainstay dish that evokes nostalgic memories of home and family. Originating in the U.S., it was once served at the fanciest restaurants in the country. But the recipe we know and love was created by James Salisbury, a physician who promoted a meat-centric diet. This modern version of Salisbury steak comes from Jessica Formicola, whose popular blog Savory Experiments has hundreds of recipes for comfort food, such as cube steak. Formicola lives outside of Baltimore with her husband and two toddlers, and she didn't start out having a culinary career. A licensed psychotherapist, she worked as a local hospital's director of the outpatient substance disorder clinic, and cooking was her escape. She eventually left her full-time job and created her blog. "Most of my readers are Midwestern housewives," Formicola told us. "And the type of food they like is a really good tater-tot casserole, so I don't buy fancy-schmancy ingredients. But I do like to experiment with new and different recipes." 

Although you might think that Salisbury steak is just a hamburger with mushroom gravy, it's a bit more special and has characteristic flavorings, such as Worcestershire sauce and Dijon mustard, and the gravy is made from sautéd onions and browned mushrooms. It's quick and easy, and once you've tried it, you'll include Formicola's recipe in your regular rotation. 

The first step is mixing the flavorings for your Salisbury steak. In a large mixing bowl, add the breadcrumbs, 2 tablespoons of the ketchup, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, the egg, Kosher salt, and freshly ground black pepper. Use a wooden spoon or fork to blend the ingredients together into a paste. Add the ground beef bit by bit, breaking it into small pieces with your fingers. Using clean hands, mix the flavor paste into the beef so it's well-combined. You want everything evenly blended together, but don't over-mix because, like burgers, this will toughen the beef when cooked. When you've finished mixing the ground beef, divide it into four equal portions, and then shape them into oval patties. Press your thumb into the center of each patty to make a well. "The well in the middle helps keep the patty flat and even as it cooks and shrinks," Formicola told us. 

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Transfer the patties to the skillet, and brown them until a crust forms, about three to four minutes. "People tend to cook ground beef slowly," Formicola said. "But then the juices release, and the meat turns gray and loses flavor." When one side is nicely browned, turn the patties over, and brown them for another three to four minutes. Remove the patties from the skillet, and set them aside on a plate.

To finish the gravy for your Salisbury steak, you could combine butter and flour together (known as a beurre manié) as Julia Child often did to thicken a sauce, but Formicola has a much easier way for achieving a glossy gravy. Simply combine 1 tablespoon of cornstarch in a small bowl with 1 tablespoon of cold water. Blend them together so the cornstarch is fully incorporated (sometimes it settles in the bottom of the bowl) into a paste, and then whisk it into the gravy.

As it heats, the cornstarch will quickly thicken the gravy. It will seem thin, at first, but you'll be warming the patties in the gravy, and the gravy will continue to thicken as it cooks. Another important tip from Formicola: Cornstarch will clump into lumps if you simply dump it into the gravy. So, always mix cornstarch (or alternatively, arrowroot) with the same amount of water first.