Delicious Salisbury Steak
Creamy, juicy, and ridiculously comforting, Delicious Salisbury Steak is one of those dinner classics that feels like a warm hug on a plate. This version uses a simple shortcut—Campbell’s French onion soup—to build rich, savory sauce without fuss, so you get deep flavor with almost no hands-on time. Fun fact: Salisbury steak was named after Dr. J.H. Salisbury in the 19th century, who promoted beef as part of a healthy diet—who knew a doctor could inspire dinner? If you love easy weeknight dinners, you’ll also enjoy this take on a cold-weather favorite and you might even pair it with a bright side like Mexican Macaroni Salad for a crowd-pleasing combo. Simple, quick, and family-friendly, this recipe makes weeknights feel special.
What is Delicious Salisbury Steak?
Ever wonder why we call it Salisbury Steak—so formal and yet so homey? Is it a steak? Is it a patty? It’s a delightful blend of both: seasoned ground beef shaped into oval patties and simmered in a savory gravy. Who knew a dish with “steak” in the name would be this humble? Some people joke it’s called Salisbury Steak because “the way to a man’s heart is through his stomach.” Maybe that’s true, or maybe it’s because a saucy patty makes everyone smile. Either way, give this recipe a try and see if it wins you over.
Why You’ll Love This
- Comforting, saucy, and satisfying: The burger-like patties stay tender while the French onion soup melts into a silky, flavorful sauce that clings to every bite.
- Budget-friendly and family-friendly: Ground beef and a single can of soup make this an economical dinner that stretches to feed a family without sacrificing flavor.
- Flavor-packed with minimal effort: Caramelized onion notes from the soup and simple seasonings let the beef shine while delivering a restaurant-style experience at home.
If you enjoy other hearty skillet meals, try comparing flavors and textures with our tangy sandwich-style option like Philly Cheese Steak Sliders for a different kind of crowd-pleaser. Make this tonight—your household will thank you.
How to Make:
Quick Overview
This recipe is easy, fast, and reliably delicious. You’ll shape seasoned ground beef into oval patties, sear them to brown the outside, then simmer them in French onion soup to finish cooking and build a luscious sauce. Total time: about 35 minutes (10 minutes prep, 25 minutes cooking). The standout element is the silky, onion-forward gravy that makes simple patties taste gourmet.
Ingredients
- 1 (10 1/2 ounce) can Campbell’s French onion soup (do not dilute; use as-is)
- 1 1/2 lbs ground beef (80/20 for best flavor and juiciness)
- 1/2 cup dry breadcrumbs (plain or seasoned; no need to soak)
- 1 large egg (lightly beaten)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon ground black pepper (freshly ground if possible, to taste)
Directions
- Prepare a clean work area and gather all ingredients and tools: large mixing bowl, skillet with lid, spatula, and measuring cups.
- In a large mixing bowl, combine the ground beef, dry breadcrumbs, egg, salt, and pepper. Use your hands to mix well. Mix just until combined—overworking can make the patties dense.
- Divide the mixture into 4 to 6 portions and shape each into an oval patty about 1 inch thick. Make a slight indentation in the center of each patty so they cook evenly.
- Heat a large skillet over medium heat. Add a thin drizzle of oil if your pan is prone to sticking. Place the patties in the skillet without crowding; you may need to cook in batches.
- Cook the patties for about 5 minutes on the first side without moving them so they develop a nice brown crust.
- Flip the patties and cook for another 5 minutes until the second side is browned and patties are almost cooked through.
- Pour the can of Campbell’s French onion soup evenly over the cooked patties. Reduce heat to low, cover the skillet, and simmer for about 20 minutes. The soup will reduce slightly and turn into a flavorful gravy while the patties finish cooking through.
- Check one patty to ensure it is cooked through (internal temperature should be 160°F for ground beef). Taste the gravy and adjust seasoning with salt and pepper if needed.
- Serve hot with your favorite sides and spoon extra gravy over each patty.
What to Serve With
- Creamy mashed potatoes or buttery egg noodles to soak up the rich gravy.
- Steamed green beans, roasted carrots, or sautéed mushrooms for a vegetable element.
- A crisp green salad or coleslaw to brighten the plate.
- Dinner rolls or crusty bread for mopping up sauce.
- For drinks, a cold beer, a full-bodied red wine, or a simple iced tea pair nicely.
Top Tips for Perfecting
- Use 80/20 ground beef for juiciness. Leaner beef can dry out faster.
- Don’t overmix the meat—gentle handling keeps patties tender.
- Browning before simmering adds flavor through caramelization; resist the urge to flip too often.
- If your gravy is too thin, remove the lid and simmer uncovered for a few minutes to reduce. If it’s too thick, stir in a splash of beef broth or water.
- Add sliced mushrooms sautéed first into the gravy for an extra layer of flavor.
- To prevent sticking, heat the skillet well and add just enough oil to coat the bottom.
Storing and Reheating Tips
- Refrigeration: Store leftover patties and gravy in an airtight container for up to 3–4 days.
- Freezing: Place cooled patties and gravy in freezer-safe containers for up to 3 months. Leave a bit of headspace for expansion.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, covered, stirring occasionally. For microwave reheating, cover loosely and heat in 60-second intervals until warmed through to preserve texture.
- Avoid high heat when reheating to prevent toughening the meat.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, but lean poultry can dry out more easily. Add a tablespoon of olive oil or a small amount of grated onion to maintain moisture, and keep an eye on cooking time.
Do I need to drain the fat after browning the patties?
If there’s excess fat, tilt the pan and spoon out a bit before adding the soup. A little fat helps flavor, so don’t remove it all.
Can I make the patties ahead of time?
Yes. Shape the patties and refrigerate up to 24 hours before cooking. You can also freeze raw patties for later—thaw before cooking.
How can I thicken the gravy if it’s too thin?
Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir into the simmering gravy and cook a minute until thickened.
Is this dish suitable for kids?
Absolutely. The mild, savory flavors and tender texture make it a kid-friendly family meal. Serve with favorite sides to win over picky eaters.
Conclusion
Delicious Salisbury Steak is comfort food made easy—simple ingredients, minimal hands-on time, and a gravy that turns ordinary beef into something special. It’s perfect for busy weeknights, budget-friendly meal planning, and satisfying family dinners. Give this recipe a try, and if you enjoy exploring variations, you can find inspiring twists like the mushroom-rich version at Salisbury Steak with Mushroom Gravy – RecipeTin Eats. Share it with loved ones and enjoy a cozy, flavorful meal together.
Delicious Salisbury Steak
Equipment
- Mixing Bowl
- Skillet with Lid
- Spatula
- Measuring Cups
Ingredients
Ingredients
- 1 can (10 1/2 ounce) Campbell's French onion soup Do not dilute; use as-is.
- 1.5 lbs Ground beef (80/20) For best flavor and juiciness.
- 0.5 cup Dry breadcrumbs Plain or seasoned; no need to soak.
- 1 large Egg Lightly beaten.
- 0.25 teaspoon Salt Or to taste.
- 0.125 teaspoon Ground black pepper Freshly ground if possible, to taste.
Instructions
- Prepare a clean work area and gather all ingredients and tools: large mixing bowl, skillet with lid, spatula, and measuring cups.
- In a large mixing bowl, combine the ground beef, dry breadcrumbs, egg, salt, and pepper. Use your hands to mix well. Mix just until combined—overworking can make the patties dense.
- Divide the mixture into 4 to 6 portions and shape each into an oval patty about 1 inch thick. Make a slight indentation in the center of each patty so they cook evenly.
- Heat a large skillet over medium heat. Add a thin drizzle of oil if your pan is prone to sticking. Place the patties in the skillet without crowding; you may need to cook in batches.
- Cook the patties for about 5 minutes on the first side without moving them so they develop a nice brown crust.
- Flip the patties and cook for another 5 minutes until the second side is browned and patties are almost cooked through.
- Pour the can of Campbell's French onion soup evenly over the cooked patties. Reduce heat to low, cover the skillet, and simmer for about 20 minutes. The soup will reduce slightly and turn into a flavorful gravy while the patties finish cooking through.
- Check one patty to ensure it is cooked through (internal temperature should be 160°F for ground beef). Taste the gravy and adjust seasoning with salt and pepper if needed.
- Serve hot with your favorite sides and spoon extra gravy over each patty.
