Salisbury Steak (with NO gravy mix)

Salisbury steak is pure comfort food at its finest, especially with this winter lingering on.

Tender beef patties are simmered in a savory thick brown gravy until they are perfectly cooked.   Unfortunately if you try to look up a Salisbury steak recipe on the internet you will soon discover that the majority of them use the packaged gravy mix.

We do not.  There is no need to.  I will show you how to make the most delicious succulent gravy that is WORLDS better w/o all the preservatives, MSG and additives.


If you are anything like me, you were under the impression that Salisbury Steak was … well, steak.

Which is why I never tried it until I was an adult because I didn’t eat meat until I was in my 20s, and it was sparingly at that.

So once I discovered it was actually ground beef I was quite intrigued.

You basically make really big hamburger patties, sear them over high heat in a very hot pan so they hold their shape.

Then transfer them to a plate while you make this most succulent mushroom gravy for them to simmer in to finish cooking.

I know I sound like a broken record when I say this, but please support your local farms and buy GRASS FED beef.  Cows that are raised on a diet of grains and corn and have been confined do not produce good quality meat, not to mention the effect this type of diet has on the animal itself.


Salisbury Steak (with NO gravy mix)

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  • 1 lb. Grass fed Ground Beef (80/20 ratio)
  • 1/4 Cup Bread Crumbs (panko works as well) or homemade
  • 2 Tablespoons Tomato Paste
  • 1 tsp Worcestershire sauce
  • 1 tsp Ground Mustard
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt and Freshly Ground Black Pepper


  • 1 Organic Onion, diced
  • 4-8 oz. Organic Mushrooms, sliced
  • 1 tsp Fresh chopped Thyme
  • 1/2 tsp Garlic Powder
  • 2 1/2 Tablespoons Flour (or Organic Cornstarch)
  • 3 Cups Organic Beef Stock
  • 1 tsp Worcestershire sauce
  • 1 Tablespoon Organic Butter
  • 1/4 – 1/2 tsp Sea Salt and Freshly Ground Black Pepper


  1. In a large bowl, blend together all the ingredients for the steaks.  Divide the mixture and form into 4 large equal sized oval patties.
  2. Heat a little oil in a large cast iron (or heavy bottomed skillet) and when hot add the patties and cook until they are deeply browned (approx. 3-4 min).  Turn the patties over and cook for another 3-4 minutes or until deeply browned.  Transfer the patties to a plate and keep warm.
  3. Discard the excess fat from the pan and return to the stove.  Add 1-2 Tablespoons of olive oil and when hot add the onions, stirring frequently for approx. 3 minutes.  Season with salt and pepper.  Add the mushrooms and cook until the liquid has evaporated.
  4. Stir in the thyme, garlic powder and flour.  Cook for 1-2 minutes then slowly add the beef stock whisking while pouring to ensure and even gravy.  Scrape the bottom of the pan for added flavor.  Stir in the Worcestershire sauce and bring the gravy to a boil.
  5. When the gravy is boiling, turn the stove down to a simmer, add the butter and patties back into the pan and cook for 5-7 minutes.
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