Finding the best Salisbury steak recipe is hard! 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 the dish I remembered. —Faye Hintz, Springfield, Missouri
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
Minced fresh parsley, optional
In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into 2 patties.
In a medium skillet, cook patties until browned, 4-5 minutes per side; drain. Remove to a platter and keep warm.
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 until heated through, about 10 minutes, turning occasionally. Serve steak with mashed potatoes. If desired, sprinkle with parsley.
Best Salisbury Steak Tips
Why does my Salisbury steak fall apart?
Make sure to mix the egg and cracker mixture well and shape the patties tightly to prevent this Salisbury steak from falling apart. The egg and crushed butter crackers are both meat binders, so they'll keep steaks firm and intact.
Can you make this Salisbury steak recipe ahead of time?
Yes, you can make Salisbury steak ahead of time! Prepare and cook as instructed, then allow it to cool fully before placing it in an airtight container in the freezer. Salisbury steak should last for up to three months when stored in the freezer.