Super Salisbury Steak

READY IN: 45mins
Recipe by Knitting Granny

This is our family's favorite Salisbury Steak recipe - the only one I make! It's easy and delicious. We like this served with rice, noodles, mashed potatoes, baked potatoes - or best of all with home-made macaroni and cheese. Recipe can easily be halved, but I figure it takes very little extra effort to make a big batch, so I usually make this large recipe and freeze any extra individual servings. Makes for super easy on-the-fly meals. If you use wine, try not to use "cooking" wine - table wine is much better.

Top Review by Erindipity

We really enjoyed this meal. I did halve the recipe as there are only three of us, but that was still very easy to do. I opted for the red wine and would highly recommend you do so since it gives the dish a richer flavor. And frankly, at our house mushrooms are a must. I think I am going to try making this dish again in the future as an OAMC dinner so I can pull it out of the freezer for an easy weeknight dinner. I served with mashed potatoes and green beans. Yum, thanks for a great recipe.

Ingredients Nutrition


  1. Mix together the meat, eggs, bread crumbs, salt, onion powder and garlic powder. (I use my hands.).
  2. Form meat into 8 oblong patties.
  3. Heat vegetable oil (medium high heat) in a large dutch-oven type pan.
  4. Fry patties (in batches if necessary) about 4 minutes per side. You just want them to brown nicely - they won't be "done". Adjust heat if necessary to prevent over-browning.
  5. Remove patties to a plate.
  6. Pour off all but about 1 T of fat in the pan.
  7. Add sliced onions and break them apart into rings. Also add mushrooms if using.
  8. If pan gets too dry, add a small amount of the wine (if using) and/or the beef broth.
  9. Stir with wooden spoon to get all those delicious browned bits off the bottom of the pan.
  10. Cook, stirring frequently until the onion rings are limp and well browned.
  11. Add the rest of the wine and boil for a few minutes to reduce the liquid.
  12. Add the beef broth and bring to a boil.
  13. In a small container with a tight fitting lid, add water to the cornstarch, attach lid and shake vigorously.
  14. Slowly pour the cornstarch liquid into the boiling broth, while stirring.
  15. When gravy has thickened, gently set the meat patties back into the pan and spoon gravy over the top of any patties needing it.
  16. Lid the pot, reduce heat and simmer for 30 minutes.

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