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Salisbury Steak Recipe

User Rating 4 Star Rating (1 Review)

By Sokolowski's University Inn, Cleveland, Ohio

Salisbury steak is an old diner classic. Try making your own at home with this restaurant favorite, complete with mushroom gravy. Beef stock may be substituted for the veal stock.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes


  • 6 ounces minced onion
  • 1 ounce minced garlic
  • 3 Tablespoons butter
  • 2 pounds ground beef
  • 4 eggs
  • 8 ounces bread crumbs
  • 4 ounces chopped flat leaf parsley
  • 12 ounces cooked and diced button mushrooms
  • 2 ounces butter
  • 2 ounces flour
  • 24 ounces veal stock
  • 1 pound sliced button mushrooms
  • 2 red onions, sliced 1/2-inch thick, grilled


Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool.

Mix ground beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside.

In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour.

Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree F oven for 45 minutes.

Garnish with grilled onions and serve.

Yield: 12 servings

Source: Sokolowski's University Inn, Cleveland, Ohio
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Old-school recipe for the 21st century., Member Linda2907

This recipe was perfect. I always wondered how to make Salisbury Steak the way it's made in restaurants. I had to make changes because I didn't have fresh mushrooms or red onion on hand. I used regular white onions and one can of pieces and stems (pureed into the patties) and one can of sliced mushrooms in the sauce. I didn't have fresh parsley, so I used dried. Rather than make my own gravy, I used canned hamburger steak gravy, and one can of barbeque sauce because I only had 1 of each. With the addition of mushrooms and onions, it was just like I remembered. I had 3 lbs. of hamburger on hand, so I almost 1.5x the recipe. Used 5 eggs instead of 6 and didn't increase the amt. of breadcrumbs (used Italian). This made 12 very large 'steaks' - using only about 1/4 lb of meat per patty. The breadcrumb / onion / mushroom additions to the patties filled it out very nicely, and made it both very tasty and tender. I will make this again and again.

12 out of 18 people found this helpful.

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