Salisbury steak is a pan-seared ground beef patty finished in a savory mushroom and onion gravy, delivering classic comfort-food flavor in under 30 minutes. The patties stay tender when you avoid overworking the meat mixture and simmer gently in the gravy rather than boiling.
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In a large bowl, combine the ground beef, egg, onion soup mix, breadcrumbs, half of the Sazon seasoning packet, garlic powder, and Worcestershire sauce.
Mix gently with your hands until just combined, then form into 4 oval patties.
In a large skillet over medium-high heat, sear the patties for 2-3 minutes per side until well-browned. They do not need to be cooked through.
Remove the patties from the skillet and set aside. Do not drain the drippings from the pan.
Reduce heat to medium and add the butter to the skillet. Once melted, add the sliced mushrooms and cook until they have released their liquid and started to brown.
Add the sliced onion and cook, stirring occasionally, until softened and caramelized, about 5-7 minutes.
Stir in the minced garlic, beef base, and tomato paste. Cook for 1 minute until fragrant.
Sprinkle the remaining Sazon seasoning and the all-purpose flour over the vegetables and stir to combine. Cook for 1 minute.
Gradually pour in the water, stirring constantly to create a smooth gravy. Scrape up any browned bits from the bottom of the pan.
Bring the gravy to a boil, then return the seared patties to the skillet.
Reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the patties are cooked through and the gravy has thickened.
Taste the gravy and season with salt and pepper if needed. Serve the Salisbury steaks and gravy over mashed potatoes with a side of green beans.
Store cooked Salisbury steak with gravy in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop over medium-low heat for 5-7 minutes, or in a 350°F oven covered with foil for 10-12 minutes.
Use the egg and breadcrumbs as a binder and don't overmix the meat. Form patties gently and refrigerate for 15 minutes before searing. Pan-sear over medium-high heat until browned on both sides, then lower heat for simmering in the gravy.
Yes. Form and refrigerate patties up to 24 hours ahead, or cook completely and refrigerate the finished dish up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through.
Salisbury steak is traditionally served with gravy and finished in the pan or skillet, while meatloaf is baked in a loaf pan. Both use similar meat mixtures, but Salisbury steak emphasizes the seared crust and gravy finish.
Ground turkey works but produces a leaner, milder result. Use 93/7 ground turkey and add an extra tablespoon of Worcestershire sauce and a pinch of salt to compensate for the lack of beef flavor and fat.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry, then stir it into the simmering gravy. Simmer for 1-2 minutes until thickened, stirring constantly.
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