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Salisbury Steak Supreme

When I was running late one night, a go-to recipe of my mom's popped into my head. Now it's one of my husband's favorites. It’s also a fast answer to unexpected company. —Patricia Swart, Galloway, New Jersey
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


  • 2 medium red onions, divided
  • 1/2 cup soft bread crumbs
  • 3/4 teaspoon salt-free seasoning blend
  • 1/2 teaspoon pepper
  • Dash ground nutmeg
  • 1 pound lean ground beef (90% lean)
  • 1 teaspoon cornstarch
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1/2 cup cold water
  • 2 teaspoons butter
  • 1-1/2 cups sliced fresh mushrooms


  • Thinly slice 1-1/2 onions; finely chop remaining onion half. In a large bowl, toss bread crumbs with chopped onion and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties.
  • Place a lightly oiled large nonstick skillet over medium heat. Add patties; cook 5-6 minutes on each side or until a thermometer reads 160°. Remove from pan. Discard drippings from pan.
  • In a small bowl, mix cornstarch, bouillon and water until smooth. In same skillet, heat butter over medium-high heat. Add mushrooms and sliced onions; cook and stir 5-7 minutes or until onions are tender.
  • Stir in cornstarch mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return Salisbury steaks to pan, turning to coat with sauce; heat through.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 serving: 244 calories, 12g fat (5g saturated fat), 76mg cholesterol, 192mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
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Average Rating:
  • jkcoach98
    Jan 22, 2020

    This is just an ok recipe. We found that there were too many onions in the Salisbury steaks and it overtook the steaks.

  • MomB96ofMany
    Dec 8, 2018

    This was a great base recipe! After reading comments, I added egg to the ground beef mixture to hopefully avert the crumbling patties, and it helped a lot! We have a large family, so I tripled the meat and added 2 eggs. It was a hit!

  • Rusty
    Mar 26, 2018

    We found it needed a lot more flavor than this recipe offered, and the cornstarch sauce had kind of a slimy-feeling element to it. Blame it on New Orleans, my home town; I have a picky palate. While mixing the meat patties, in addition to the recipe's ingredients,I added a shot of Worcestershire, a good dash of garlic powder, and a generous pinch of dried thyme. In place of the sauce I substituted this: made a red-brown roux (equal parts oil and flour), then added to it finely chopped celery, bell pepper, and the onion, sauteed till the veggies were soft. Added 2 toes of pressed fresh garlic till fragrant, then stirred in beef stock till it was the consistency I wanted. Tasted for salt. Added steaks back to the skillet. Zatarain's or Emeril's or homemade Creole seasoning mix - without salt if you can find it -- would work very well to help season the sauce. A scant teaspoon or so of tomato paste wouldn't hurt.

  • juliekayia61
    Aug 6, 2017

    No comment left

  • jnjrok
    Dec 12, 2015

    Just thought it was okay. Looked and smelled better than it tasted.

  • plewis8288
    Dec 20, 2014

    OK, a few tweaks needed. This was delicious but 2 red onions was definitely too much. Also, I thought the sauce was a bit too little. I would double the sauce recipe. I found that the recommended cooking time for the burgers was not enough, ours were a bit too rare for our liking so I will go for about 10 minutes on each side. The butter amount to saute the onions and mushrooms in didn't last long enough but I think that will be solved by reducing the amount of onions. I loved the red onions in this recipe, my mom always made it with yellow onions and this had a much milder taste. Very good and I definitely will make this again....and again!

  • spoiledbasher
    Dec 15, 2014

    Whoa. Two medium red onions in our part of the woods was WAY too much. One onion would have been plenty. Overall this was so good. I've never had this home made, and once we tossed half the onions, it was perfect. I don't keep many recipes but this is a keeper!

  • Beema
    Nov 11, 2014

    Another winner on my list of recipes to depend upon for speed, ease and wonderful taste. I made no changes, but next time I will probably use wine instead of water. From one field editor to another, Good Job, Patricia

  • toolbarsco
    Nov 7, 2014

    I haven't eaten Salisbury steak since it was served in my grade school cafeteria. We really enjoyed this dish, and I would make it again. I can't think of any way to improve it except maybe a dash of red wine? Thanks Patricia for a great go-to recipe.

  • CatMurphy
    Nov 7, 2014

    I have a favorite "go to" Salisbury Steak recipe and was reluctant to try this one. I loved the use of the soft bread crumbs which made the steaks really tender. I still like my original sauce better so will use this meat recipe with my original sauce recipe. It makes for a great make ahead meal to finish off baking in the oven.