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Best Salisbury Steak Recipe
Best Salisbury Steak Recipe photo by Taste of Home

Best Salisbury Steak Recipe

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A good recipe for Salisbury Steak is hard to find! I remember enjoying it often when I was growing up, but when I decided to add it to my recipe collection, I wasn't able to find it in my modern cookbooks. I came up with these ingredients on my own and experimented until it tasted like I recalled. It makes a hearty meal when served with mashed potatoes. —Faye Hintz Springfield, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 egg
  • 3 tablespoons crushed butter-flavored crackers
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon rubbed sage
  • 3/4 pound ground beef
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-3/4 cups water
  • 2 beef bouillon cubes
  • 1/4 teaspoon browning sauce, optional
  • Hot mashed potatoes

Nutritional Facts

1 serving (1 each) equals 581 calories, 37 g fat (17 g saturated fat), 250 mg cholesterol, 1,960 mg sodium, 18 g carbohydrate, 2 g fiber, 41 g protein.


  1. In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into two patties.
  2. In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter and keep warm.
  3. In the same skillet, saute mushrooms in butter for 2 minutes. Stir in flour; blend well. Add water and bouillon; cook and stir until smooth and thickened. Stir in browning sauce if desired. Return patties to gravy and cook, uncovered, over low heat for 10 minutes, stirring occasionally. Serve with mashed potatoes. Yield: 2 servings.
Originally published as Salisbury Steak in Reminisce Extra October 1995, p47

Nutritional Facts

1 serving (1 each) equals 581 calories, 37 g fat (17 g saturated fat), 250 mg cholesterol, 1,960 mg sodium, 18 g carbohydrate, 2 g fiber, 41 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Oct. 13, 2014

"Comfort food at its best! I used a can of beef consumme' in place of water and bouillon."

Reviewed Jul. 25, 2014

"This was very easy and good, I did not have any mushrooms so I added small chopped peppers in their place."

Reviewed Feb. 12, 2014

"My family loved this recipe and we're not even big fans of gravy type dishes. I would double the mushrooms and add onions like others suggested to change it up and because we love these two items."

Reviewed Nov. 17, 2013

"This recipee was dead on. I took a short cut and used cube steak and omitted egg and cracker. It was a hit with my dinner party guests this evening."

Reviewed Sep. 19, 2013

"Made this tonight and my husband LOVED it!!! Used 1 1/2 lbs. of ground round so I kind of added a little bit extra of the ingredients, and to the gravy, along with the beef bouillon granules, I added a little Johnny's Au Jus and sliced onion rings. It was simply delicious! My husband told me to keep this it's now on our menu! Thanks for a great entrée!"

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