Salisbury Steak

Inexpensive and delicious, this Salisbury Steak recipe is the quintessential freezer meal. With perfectly seasoned beef and a delicious white pepper gravy, this steak is a classic comfort dish for the whole family.

Prep our steak recipe now and enjoy it fast the next time you need a meal on the table. Like our other freezer meal prep recipes, this one is easy to pull together.

Put it in the oven, put some rice in the rice cooker, and walk away. Check on homework, unpack lunch bags, greet the family pets, and walk out to the mailbox. Come back in thirty to forty minutes to microwave some steam-in-bag broccoli and you have yourself a meal.

Salisbury Steak Recipe

Ingredients for Salisbury Steak

• 1 lb. lean ground beef
• 1/3 cup Panko breadcrumbs
• 2 cloves garlic, minced
• 1 tsp. Italian seasoning
• 1 egg
• 1 Tbsp. ketchup
• 1 tsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• salt and pepper
• 2 Tbsp. olive oil

Ingredients for the Sauce

• 2 cans cream of mushroom soup
• 1 can evaporated milk
• 2 tsp. beef bouillon
• pepper

How to Make Salisbury Steak

Assembly Instructions

1. Mix together raw beef and the other patty ingredients together in a medium bowl. Form into 4 oval patties about 3/4 inch thick.
2. Cook in the olive oil over medium-high heat in deep skillet for 4-5 minutes each side. Place in a foil container. cake pan works well.
3. In another bowl, mix together the soup, evaporated milk, pepper, and beef bouillon. Pour over the steaks.
4. Cover with foil and freeze.

Cooking Instructions

1. Thaw.
2. Remove foil.
3. Bake at 350°F for 30-40 minutes, or reheat the steaks and sauce in a skillet until heated through.

Is Salisbury Steak Gluten-free?

No, this recipe is not gluten-free as written. However, you can make two simple changes if you need a gluten-free version to serve family or friends. First, replace the panko bread crumbs with either corn flake crumbs or gluten-free panko. Second, replace the cream of mushroom soup with a gluten-free version. You may have to make your own cream soup if you cannot find it in the gluten-free section of your store.

What kind of ground beef should I use for Salisbury Steak?

There are two different parts to this answer. The first is what type of cut of beef should the ground beef come from. You can actually use ground chuck, ground beef, or ground sirloin for this recipe. Even ground brisket will work. The second is what percentage of fat should the meat be since the recipe calls for “lean beef”.

In this case, because the beef patties are cooked, then frozen, and finally reheated, it is best to have some fat content. 93/7 would be to dry and tough after being reheated. 80/20 would be more moist and flavorful when reheated, but you will have a lot of fat loss during the cooking process so you will need to start with larger patties and anticipate shrinkage and grease in the final dish. In that case, buy more than one pound of meat. 90/10 or 85/15 are both reasonable options with minimal shrinkage and increased flavor without an overwhelming amount of grease. In the end, the recipe will work with any of those options and the choice is up to you.

Salisbury Steak Recipe Ideas

If you can find cube steaks, this cut of meat can also be used for Salisbury steaks. Hamburger is a little more tender and forgiving, but cubed steaks have a little more flavor.

Add red pepper flakes to the ground beef patties or to the gravy for a little bit of heat.

Sauteed mushrooms can be added to the sauce on the day of cooking. Pick from white or cremini mushrooms, shitakes, or a blend of mushrooms. Wash and slice the mushrooms and sauté them in butter or oil until they release water and become tender.

Top the salisbury steaks with fried onions for the last ten minutes of baking.

Sneak veggies into your meal without anyone knowing! Shredded zucchini, finely diced zucchini, or finely diced summer squash can be added to the beef patties to add nutrition and stretch the beef further without adding any suspicious flavors or textures for your picky eaters.

Different Sauce Options

Make your own cream sauce to avoid the mushroom flavor of canned soup. First, melt equal parts butter and all-purpose flour to create a roux. Three to four tablespoons of each will be enough. Stir it for one or two minutes. Then add one cup of beef broth and two cups of milk. Whisk to remove any lumps. Cook until the sauce thickens, stirring frequently to prevent scorching or sticking. Add plenty of black pepper for that classic black pepper gravy taste. To make this gluten-free, use cornstarch for thickening instead of a flour-based roux.

If you aren’t a fan of white pepper gravy, this same dish can be made with brown gravy instead. You could use an easy jar of brown gravy from the store, or make your own with a roux and two cups of beef broth with one cup of milk. The only change to the recipe for homemade white gravy is the proportion of milk to broth.

How do I store Salisbury Steak?

Keep the leftover steaks in the refrigerator in an airtight container for up to four days. Keep the steaks in individual microwaveable containers for an easy lunch break at work. Add mashed potatoes or rice with the meat if desired. Reheat for two minutes in the microwave. Check the temperature of the meat and add time as needed.

Once the cooked and frozen steaks are reheated, they cannot be frozen again for future use.

What to Serve with Salisbury Steak

This classic dish is beautiful when served alongside mashed potatoes or rice to enjoy with that gravy! A nice green vegetable like roasted or steamed broccoli, green beans, or asparagus rounds out the nutrition nicely.

Once or twice a week, I like to add an easy bagged salad to our freezer-to-table meal. This one is also excellent with dinner rolls or biscuits.

Print

Salisbury Steak

Prep Time

20 mins

Cook Time

30 mins

Total Time

48 mins

 

Servings: 4

Calories: 496 kcal

Ingredients

• 1 lb lean ground beef
• 1/3 cup Panko breadcrumbs
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 egg
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• 2 tsp Worcestershire
• salt and pepper
• 2 tbsp olive oil
• 2 cans mushroom soup
• 1 can evaporated milk
• 2 tsp beef bouillon
• pepper more pepper for the sauce.

Instructions

Assembly Instructions

1. Mix together raw beef etc. together in a medium bowl.

2. Form into 4 oval patties about 3/4 inch thick.

3. Cook in the olive oil over medium-high heat in deep skillet for 4-5 minutes each side.

4. Place in a foil container. cake pan works well.

5. In another bowl, mix together the soup, evaporated milk, pepper, and beef bouillon.

6. Pour over the steaks.

7. Cover with foil and freeze.

Cooking Instructions

1. Thaw.

2. Remove foil.

3. Bake at 350°F for 30-40 minutes, or reheat the steaks and sauce in a skillet until heated through.