Whether you're looking for a comforting one-pot meal for camping, or a cozy weeknight dinner at home, this skillet Salisbury steak is the answer. It comes together entirely in your trusty cast iron skillet and is oh-so-satisfying.
Ever notice that anything smothered in rich mushroom gravy is instantly better? Mashed potatoes, pork chops with mushroom gravy, seared steak . . . I could go on, but you get the idea, and this meal is no different. The Salisbury steak patties are tender and very tasty on their own, but when you serve them with gravy, you've got yourself a winning meal.
Why You'll Love This Recipe
- It comes together in a single skillet, making it ideal for camping or a simple meal at home.
- You can prepare the meat patties ahead of time.
- It's hearty and satisfying comfort food.
Ingredients and Substitutions
- Ground beef--I recommend using lean ground beef (85/15), which will give you a little bit of fat for flavor, but not so much that your gravy ends up greasy.
- Flour--Regular all-purpose flour works best here.
- Breadcrumbs--You can use plain or seasoned dried bread crumbs, depending on your preference or what you have on hand.
- Worcestershire sauce--This adds flavor to the meat. If you don't have any, you can substitute soy sauce.
- Mushrooms--I used cremini mushrooms for this recipe, but white mushrooms will work well, too.
How to Make Salisbury Steak in a Cast Iron Skillet
- Combine the beef, egg, breadcrumbs, Worcestershire sauce, and salt and pepper in a large bowl. Mix well.
- Shape the meat mixture into four even balls.
- Heat 2 tablespoons of oil in a large cast iron skillet. Add the meat balls and press with a spatula to flatten slightly. Cook until browned on each side. Transfer to a plate.
- Add the remaining oil to the skillet, then stir in the onions. Cook until softened.
- Stir in the mushrooms and cook until they begin to release their liquid.
- Sprinkle flour over the mushroom mixture. Cook for a couple of minutes.
- Pour in the stock and stir in the Dijon. Bring the mixture to a simmer.
- Nestle the meat patties in the gravy and cook until the meat reaches an internal temperature of 160°F.
FAQs
It's a popular dish that originated in the US, named after Dr. James Salisbury, who was an early promoter of meat-centered diets. The recipe has changed over time, and now is usually made with meat patties containing ground beef and other ingredients, such as binders (egg, breadcrumbs) and flavoring. They are served in a brown gravy which may or may not contain mushrooms and/or onions.
Creamy mashed potatoes are a classic pairing with this comfort food meal, but egg noodles would also work well here.
The best way to determine doneness is to insert a thermometer into the thickest part of your beef patties. When they register 160°F (71°C), they're ready.
Tips and Troubleshooting
- To get ahead, mix and shape the meat patties and freeze in an airtight container or resealable bag for up to 3 months. Thaw completely in the refrigerator before cooking.
- To prevent your spatula from sticking to the meat when pressing it, spray the bottom side of your spatula with cooking spray.
- This recipe is suitable for dairy-free diets.
More Ground Beef Recipes You'll Love
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Recipe
Skillet Salisbury Steak
Ingredients
- 1 pound lean ground beef
- 1 large egg
- ⅓ cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 3 tablespoons vegetable or olive oil divided
- 1 medium onion thinly sliced
- 8 ounces cremini mushrooms sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Dijon mustard
Instructions
- In a large bowl, combine the beef, egg, breadcrumbs, Worcestershire sauce, and ½ teaspoon each salt and pepper. Mix well.
- Shape the meat mixture into 4 even balls.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the meat balls to the skillet and use a spatula to flatten each one slightly. Cook, flipping once, until browned on each side, about 5 minutes per side. Transfer to a plate. (The meat will still be raw inside. That's ok.)
- Reduce the heat to medium low and add the remaining 1 tablespoon oil to the skillet. Stir in the onion and cook, stirring occasionally, until softened, 8 to 10 minutes.
- Add the mushrooms and cook until they begin to release their liquid, 5 to 6 minutes.
- Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 to 2 minutes.
- Slowly pour in the broth, stirring constantly. Stir in the Dijon mustard.
- Bring the gravy to a simmer, then nestle the beef patties in the gravy. Simmer gently, turning the patties once, until cooked through to an internal temperature of 160°F, 15 to 20 minutes.
- Season to taste with salt and pepper and serve hot.
Notes
- Get ahead--To get ahead, mix and shape the meat patties and freeze in an airtight container or resealable bag for up to 3 months. Thaw completely in the refrigerator before cooking.
- Stop it from sticking--To prevent your spatula from sticking to the meat when pressing it, spray the bottom side of your spatula with cooking spray.
- Dietary--This recipe is suitable for dairy-free diets.
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