American
Salisbury Steak With Herby Mushroom Sauce
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17 Reviews
Smaug
April 27, 2022
Hm- I'd almost forgotten Salisbury steak; after a few tries I'd come up with a more or less recipe (I almost never do anything exactly the same twice) that I was satisfied with and it had become a regular in my meal rotation. However, like meat loaf and meat ball makers throughout history, I found a mixture of pork and beef worked much better for me; when pork prices suddenly went through the roof I dropped the dish. Maybe time to try it again.
Kari K.
April 27, 2022
This recipe is flat-out fabulous. Who knew plain ground beef could have so much flavor? Preparation does not go quickly, but it's worth the time throwing in all these many ingredients. I am doubling the ground beef recipe today and freezing, to make for a faster weeknight meal down the road.
Catcook
February 8, 2022
Ooooh this is PERFECT. However did I miss it last May? My mouth is watering to make it for dinner tonight; a welcome change from the dinner ennui I have been suffering from.
Violet9905
October 5, 2021
Forgot to add to my original review. Have used both white wine and red wine in the gravy. Red is actually a better.
Violet9905
October 5, 2021
Love this recipe. I am not a capers fan but decided to use them. The mushroom gravy, for me, is so good the capers are unnecessary. In the meat, I mixed in less brown sugar than listed. I did not have dried oregano so used Italian seasoning.
I just started making Salisbury steak recently and this is a great recipe.
I just started making Salisbury steak recently and this is a great recipe.
keithcancook
September 18, 2021
I really enjoyed this version,especially the gravy.the capers are a nice addition.
Kelly
April 19, 2021
I used ground turkey and it was delicious! After forming the patties I let them sit in the fridge for a few hours to firm up and let the flavors blend. I don’t like sweetish gravy so I cut the brown sugar by 1/2 in the gravy, didn’t have capers - turned out beautifully.
Smaug
April 6, 2021
I haven't had a TV dinner for probably 50 years, but I'm pretty sure the Salisbury steak didn't taste like this; for starters, you'd probably have to take out the mushrooms and add a cup or two of MSG. This is quite good however, though like others I found the gravy a bit sweeter than I'd prefer. Then again I didn't have any capers- that might have tempered it some, though usually salt tends rather to push sweetness forward. At any rate, easily adjusted. Note that the sauce and patties can be made in advance, which makes it pretty quick to get on the table.
Also inspired me to see what Wikipedia had to say on the subject; turns out that Salisbury Steak was invented in 1897 by a Dr. James Salisbury as a health food. His recipe was a bit different.
Also inspired me to see what Wikipedia had to say on the subject; turns out that Salisbury Steak was invented in 1897 by a Dr. James Salisbury as a health food. His recipe was a bit different.
Smaug
April 28, 2021
I've messed around with this aa bit since the first try and find that I prefer a somewhat simpler gravy; the current version is beef stock, mushrooms, onion, sherry, thyme, salt, pepper, paprika and roux. Simplified the patty, too- I find the mustard, worcestershire, ketchup and bouillon are distracting; the current tendency to overload dishes with umami is presumably a passing fad.
Auntie A.
April 4, 2021
I made this for the second time last night with a couple of small changes. First, I dialed back the brown sugar by about half, and I used red wine in the gravy instead of white wine (the recipe called for red wine, in my humble opinion). My husband and I loved the dish the first time I made it, but we both agreed that we liked the second version a little more. Future batches will use red wine . . . makes the gravy a tad more savory and rich.
sue
April 3, 2021
I was very disappointed in this. The oregano and worcestershire sauce overwhelmed everything else. Didn't care for the sweetness of the brown sugar either.
Meredith
March 21, 2021
This is very delicious. It definitely evokes the Salisbury steak, but unlike a TV dinner or cafeteria version, it has depth and complexity.
Jamie W.
March 16, 2021
We loved this recipe! Although the list of ingredients appeared daunting at first, I had all the ingredients on hand. Love the capers! I’m planning on making a big batch of meatballs and will refer back to this recipe.
magnolia40
March 13, 2021
Oh my gosh - this is SO good. I "found" this recipe via your newsletter in my email in-box :-) I had many of the items this recipe calls for and decided to get the rest on my next grocery delivery (which was today) so I could follow the recipe as published. I stuck with one type of mushroom, the baby bella that you suggested as an alternative; their firmness held up really well in this recipe. I made this tonight for the first time and it's incredibly good - like high-end good. My son loved it! I made sure to share this link w/my friends on FB who I know will love it, too. Thanks so much!!
Auntie A.
March 10, 2021
Wow! This recipe is fantastic! I have a lot of very lean ground beef and have been seeking recipes that would give it more flavor. The Salisbury steak patties were absolutely delicious . . . full of flavor. And the gravy? Even more delicious!! I used supermarket button mushrooms and minced onion instead of a shallot. We ate this with mashed potatoes, and my husband raved about the great flavor with every bite. I will save this recipe and will make it again and again. Highly recommended.
Suzanne
March 10, 2021
I was hopeful that this would be good since as a kid I loved Salisbury Steak (though it was the frozen TV dinner kind). Sadly, this is not making my tastebuds happy. The sauce is not quite right, mine was a bit sweet and I didnt use a terribly sweet white wine. I ended up adding Greek yogurt to store into the sauce to try to fix this...it didn’t work. Also, with one pound of meat but into five patties, the patties were still too big, could be cut down to seven patties.
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