Salisbury Steak: 12 Cozy Gravy Dinners That Beat the TV Dinner Version

Salisbury steak is back, and searches for it just hit their highest point of the year. It makes sense: cheap ground beef, one skillet and a rich gravy add up to the kind of dinner that warms the whole house on a cold night. Many of us grew up eating it from a foil tray in front of the TV, but the homemade kind is in a different league. Below you will find the classic with mushroom gravy, plus easy twists for the slow cooker, the sheet pan and even a cheese-stuffed version. Grab your skillet and pick your favorite..

Classic Salisbury Steak With Mushroom Gravy

It started as a doctor’s idea in the 1800s and ended up in every TV dinner in America. Dr. James Salisbury told his patients to eat minced beef, and by 1897 his name was on the dish. Made at home in one skillet, it is ten times better than the frozen kind and costs about the same. This classic with mushroom gravy is the one to master first..

You will need: 1 1/2 lb ground beef, 1/3 cup breadcrumbs, 1 egg, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp mustard powder, salt and pepper, 1 tbsp oil, 8 oz sliced mushrooms, 1 onion (sliced), 2 tbsp butter, 2 tbsp flour, 2 cups beef broth, parsley.

How to make it: 1. Mix the beef, breadcrumbs, egg, ketchup, Worcestershire, mustard, salt and pepper and shape 4 oval patties about 3/4 inch thick. 2. Brown them in the oil, 4 minutes per side, and set aside. 3. Cook the mushrooms and onion in the butter until golden. 4. Stir in the flour, then slowly whisk in the broth. 5. Return the patties, cover and simmer 12 to 15 minutes until they reach 160 F. 6. Top with parsley and serve over mashed potatoes.

Salisbury Steak With Brown Onion Gravy

No mushrooms in the house? No problem. This version leans on a big pile of sliced onions cooked low and slow until they turn soft, sweet and brown. They melt into the gravy and make it taste like French onion soup. It is the way many diners served it for years, with a scoop of mashed potatoes and a spoon of corn on the side. Mushrooms or onions, which team are you on?

You will need: 1 1/2 lb ground beef, 1/3 cup breadcrumbs, 1 egg, 2 tbsp ketchup, 1 tsp Worcestershire sauce, salt and pepper, 2 large yellow onions (thinly sliced), 2 tbsp butter, 2 tbsp flour, 2 cups beef broth.

How to make it: 1. Mix the beef, breadcrumbs, egg, ketchup, Worcestershire, salt and pepper and shape 4 oval patties. 2. Brown the patties 3 to 4 minutes per side and set aside. 3. Melt the butter in the same pan and cook the onions on medium-low for 15 minutes until deep golden. 4. Stir in the flour, then slowly whisk in the broth. 5. Return the patties, cover and simmer 12 minutes. 6. Serve with mashed potatoes.

Slow Cooker Salisbury Steak for Busy Days

Searches for slow cooker Salisbury steak keep climbing every fall, and it is easy to see why. You brown the patties in the morning, pour the gravy over them and walk away. By dinner the beef is fork tender and the whole house smells amazing. An Instant Pot works too: cook on high pressure for 12 minutes with a 10 minute natural release. Do you use your slow cooker more once it gets cold?

You will need: 2 lb ground beef, 1/2 cup breadcrumbs, 1 egg, 1 envelope dry onion soup mix (divided), 1/4 cup milk, 8 oz sliced mushrooms, 1 onion (sliced), 2 cups beef broth, 2 tbsp cornstarch mixed with 3 tbsp cold water.

How to make it: 1. Mix the beef, breadcrumbs, egg, milk and half the soup mix and shape 6 patties. 2. Brown the patties quickly in a hot skillet, 2 minutes per side. 3. Layer the onions and mushrooms in the slow cooker and set the patties on top. 4. Whisk the broth with the rest of the soup mix and pour it over. 5. Cook on LOW for 6 hours or HIGH for 3 hours. 6. Stir in the cornstarch slurry and cook 15 more minutes to thicken.

French Onion Salisbury Steak With Melted Swiss

This is what happens when two comfort foods fall in love. The patties simmer in a dark, sweet onion gravy, then get a blanket of Swiss cheese that melts under the broiler until it bubbles and browns at the edges. It tastes just like the top of a bowl of French onion soup. Serve it with crusty bread to mop up every drop. Would you add the cheese or keep it classic?

You will need: 1 1/2 lb ground beef, 1/3 cup breadcrumbs, 1 egg, 1 tsp garlic powder, salt and pepper, 3 onions (thinly sliced), 2 tbsp butter, 1 tsp fresh thyme, 1 tbsp flour, 1 1/2 cups beef broth, 4 slices Swiss cheese.

How to make it: 1. Mix the beef, breadcrumbs, egg, garlic powder, salt and pepper and shape 4 patties. 2. Brown them in an oven-safe skillet and set aside. 3. Cook the onions in the butter for 20 minutes, stirring, until jammy. 4. Add the thyme and flour, then the broth, and simmer until thick. 5. Return the patties and simmer 10 minutes. 6. Top each with Swiss and broil 2 minutes until bubbly.

One-Pan Gravy Dinner With Potatoes and Green Beans

Here is the whole dinner on one pan with almost no dishes to wash. The patties, baby potatoes and green beans roast side by side, and a quick stovetop gravy goes over everything at the end. It is a smart trick for weeknights, and the oven does most of the work while you set the table. Kids like it because every part is easy to pick up with a fork.

You will need: 1 1/2 lb ground beef, 1/3 cup breadcrumbs, 1 egg, 1 tbsp Worcestershire sauce, salt and pepper, 1 1/2 lb baby potatoes (halved), 12 oz green beans, 2 tbsp olive oil, 1 jar (12 oz) beef gravy or homemade brown gravy, parsley.

How to make it: 1. Heat the oven to 425 F and line a large sheet pan. 2. Toss the potatoes with half the oil, salt and pepper and roast 15 minutes. 3. Mix the beef, breadcrumbs, egg, Worcestershire, salt and pepper and shape 4 patties. 4. Push the potatoes aside, add the patties and the green beans tossed in the rest of the oil. 5. Roast 18 to 20 minutes until the beef reaches 160 F. 6. Warm the gravy, pour over the patties and top with parsley.

The Retro TV Dinner Tray, Made at Home

For many of us, Salisbury steak means one thing: a foil tray on a folding table in front of the TV. Frozen dinners made it a household name in the 1950s and 1960s. You can rebuild that tray at home with real food: a gravy-covered patty, buttery mashed potatoes, sweet peas and a little apple crumble in the corner. It is pure nostalgia that tastes far better than you remember. What was your favorite frozen dinner as a kid? A) Salisbury steak B) Fried chicken C) Turkey D) Meatloaf

You will need: 4 cooked Salisbury steak patties with gravy, 3 cups mashed potatoes, 2 cups frozen peas, 2 tbsp butter, 2 apples (diced), 2 tbsp brown sugar, 1/2 tsp cinnamon, 1/3 cup oats, 2 tbsp flour, 2 tbsp cold butter for the crumble.

How to make it: 1. Toss the apples with brown sugar and cinnamon and spoon into 4 small ramekins. 2. Rub the oats, flour and cold butter together and sprinkle on top. 3. Bake the crumbles at 375 F for 25 minutes. 4. Warm the peas with butter and a pinch of salt. 5. Divide the patties, gravy, mashed potatoes and peas between 4 divided plates or trays. 6. Add a crumble to each corner and serve hot.

Mini Meatballs in Mushroom Gravy Over Egg Noodles

Roll the same seasoned beef into small meatballs and you get a dinner that feels like a cross between Salisbury steak and beef Stroganoff. The meatballs brown fast, soak up the mushroom gravy and nestle into a pile of buttered egg noodles. Little ones love the bite-size pieces, and it reheats beautifully for lunch the next day. Noodles, rice or mashed potatoes underneath?

You will need: 1 1/2 lb ground beef, 1/3 cup breadcrumbs, 1 egg, 2 tbsp milk, 1 tsp onion powder, salt and pepper, 8 oz sliced mushrooms, 2 tbsp butter, 2 tbsp flour, 2 cups beef broth, 1/4 cup sour cream, 12 oz egg noodles.

How to make it: 1. Mix the beef, breadcrumbs, egg, milk, onion powder, salt and pepper and roll into 1 inch meatballs. 2. Brown the meatballs in batches and set aside. 3. Cook the mushrooms in the butter for 5 minutes. 4. Stir in the flour, then whisk in the broth and simmer until thick. 5. Return the meatballs, simmer 10 minutes and stir in the sour cream off the heat. 6. Serve over buttered egg noodles.

Chicken Salisbury Steak in Creamy Mushroom Gravy

Want something a little lighter? Swap the beef for ground chicken or turkey and use a creamy mushroom gravy instead of a dark one. The patties stay juicy thanks to a little grated onion and Parmesan in the mix. It is just as cozy as the original, and it is a nice change if you eat beef often. Serve it with green beans and rice. Would your family notice the switch?

You will need: 1 1/2 lb ground chicken or turkey, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated Parmesan, 2 tbsp grated onion, 1 tsp dried thyme, salt and pepper, 2 tbsp olive oil, 8 oz sliced mushrooms, 1 tbsp flour, 1 cup chicken broth, 1/2 cup half-and-half.

How to make it: 1. Mix the chicken, breadcrumbs, egg, Parmesan, onion, thyme, salt and pepper and shape 4 patties with damp hands. 2. Brown them in the oil, 4 minutes per side, and set aside. 3. Cook the mushrooms until golden. 4. Stir in the flour, then the broth and half-and-half. 5. Return the patties and simmer 10 minutes until they reach 165 F. 6. Serve with green beans and rice.

Cheese-Stuffed Salisbury Steak

Cut into this one and a pocket of melted cheese spills out into the gravy. In Japan, a cheese-filled hamburg steak served on a sizzling iron plate is a family restaurant favorite, and the idea works perfectly with an American Salisbury steak. Use cheddar, mozzarella or pepper jack. The trick is to seal the edges well so the cheese stays inside until you cut it. Cheddar, mozzarella or pepper jack?

You will need: 1 1/2 lb ground beef, 1/3 cup breadcrumbs, 1 egg, 1 tbsp Worcestershire sauce, salt and pepper, 4 cubes (1 inch) cheddar or mozzarella, 1 tbsp oil, 1 small onion (minced), 2 tbsp ketchup, 1 tbsp flour, 1 1/2 cups beef broth.

How to make it: 1. Mix the beef, breadcrumbs, egg, Worcestershire, salt and pepper and divide into 4 portions. 2. Flatten each portion, set a cheese cube in the middle and wrap the meat around it, pinching to seal. 3. Brown the patties in the oil, 4 minutes per side. 4. Add the onion, ketchup and flour to the pan, then whisk in the broth. 5. Cover and simmer 12 minutes until cooked through. 6. Spoon the gravy over and serve right away.

Salisbury Steak With Red Wine Mushroom Sauce

This is the date night version. A splash of red wine and a little butter turn the usual mushroom gravy into a glossy, steakhouse-style sauce. It is still made with affordable ground beef, but it looks and tastes like you went out to dinner. Serve it with a crisp salad and roasted potatoes. If you skip the wine, use extra broth and a teaspoon of balsamic vinegar instead.

You will need: 1 1/2 lb ground beef (85 percent lean), 1/3 cup breadcrumbs, 1 egg, 1 tsp Dijon mustard, salt and pepper, 8 oz cremini mushrooms (sliced), 1 shallot (minced), 2 tbsp butter, 1/2 cup dry red wine, 1 cup beef broth, 1 tsp cornstarch, fresh thyme.

How to make it: 1. Mix the beef, breadcrumbs, egg, mustard, salt and pepper and shape 4 oval patties. 2. Sear them 4 minutes per side and set aside. 3. Cook the mushrooms and shallot in 1 tbsp butter until browned. 4. Pour in the wine and let it bubble until reduced by half. 5. Add the broth mixed with cornstarch and the patties, and simmer 10 minutes. 6. Swirl in the last tbsp of butter and the thyme.

Make-Ahead Patties for the Freezer

Here is a trick busy moms swear by: make a double batch of Salisbury steak patties on Sunday and freeze half. Brown them, cool them, and freeze them flat on a tray before bagging, so they do not stick together. On a hectic night, drop the frozen patties into simmering gravy and dinner is ready in about 25 minutes. It beats the boxed kind on taste and on price.

You will need: 3 lb ground beef, 2/3 cup breadcrumbs, 2 eggs, 1/4 cup ketchup, 2 tsp Worcestershire sauce, 2 tsp onion powder, 1 tsp garlic powder, salt and pepper, a little oil, freezer bags, beef broth and gravy ingredients for serving.

How to make it: 1. Mix all the patty ingredients and shape 12 oval patties. 2. Brown them in a lightly oiled skillet, 3 minutes per side, in batches. 3. Cool them on a rack for 20 minutes. 4. Freeze them on a lined tray for 2 hours, then move them to labeled freezer bags. 5. Keep them up to 3 months. 6. To serve, simmer the frozen patties in your gravy, covered, for 20 to 25 minutes until they reach 160 F.

Salisbury Steak vs Hamburger Steak vs Meatloaf

People search this question all the time. Salisbury steak is a seasoned beef patty with fillers like breadcrumbs and egg, always simmered in gravy. Hamburger steak is usually plainer, often just beef and salt, served with onions and gravy on top, like the old fashioned skillet patties grandma fried. Meatloaf uses a similar mix but is baked as one big loaf with a sweet glaze. The name comes from Dr. James Salisbury, who promoted minced beef in the 1880s; read the history of the dish on Wikipedia. Which one wins at your house? A) Salisbury steak B) Hamburger steak C) Meatloaf

You will need: Best sides for any of the three: 2 lb Yukon Gold potatoes for mashing, 1/2 cup warm milk, 4 tbsp butter, 12 oz egg noodles, 2 cups cooked white rice, 1 lb green beans, 1 bag frozen peas and carrots, warm dinner rolls.

How to make it: 1. Boil the potatoes in salted water for 15 minutes until soft. 2. Mash them with the warm milk and butter and season well. 3. Cook the egg noodles and toss with butter and parsley. 4. Steam the green beans 5 minutes and finish with butter and salt. 5. Heat the peas and carrots with a pinch of sugar. 6. Pick two sides and spoon the extra gravy over everything.