Diner food is some of the best tasting food on the planet. It’s hearty, simple, and satisfying, and that’s what this diner-style Salisbury Steak is all about. This is a vintage recipe, but it’s so good, it’s never gone out of style. Meaty, saucy, and perfect with mashed potatoes, this is some seriously good eating!
I love this diner-style Salisbury Steak. It’s meaty, saucy, and loaded with mushrooms. I love that it’s ready in a jiffy, and is hearty enough to fill up even the teenagers in the family.
It’s an affordable meal to make, as it’s made with inexpensive ground beef. I buy the ground beef when it’s on sale, and package it in 1.5 pound packages which makes about 5-6 hefty-sized patties.
Need a meaty meal in minutes? This Salisbury Steak recipe is for you! Try it today – I just know you’ll love it!
What You’ll Love About Diner-Style Salisbury Steak
- Homemade is just as tasty as diner-made but cheaper!
- This Salisbury Steak recipe is made with simple, affordable ingredients.
- It’s easy enough to make any weeknight.
Ingredients
- Ground beef
- Milk
- Slice white bread – Crusts removed.
- Egg
- Worcestershire sauce
- Dijon mustard
- Garlic powder
- Onion powder
For the gravy
- Mushrooms – Sliced.
- Beef broth
- Tomato paste
- Cornstarch
- Dried thyme
How To Make Diner-Style Salisbury Steak
- Tear the slice of bread into small chunks and soak it in the milk for 5 minutes, then mash it with a fork until it is a loose paste.
- Mix the ground beef, bread and milk mixture, onion powder, garlic powder, Dijon mustard, eggs, and Worcestershire sauce in a large bowl until well combined.
- Form the mixture into oval patties, about 1/2 inch thick.
- Brown the patties in a skillet over medium heat on both sides. Transfer the patties to a baking dish. Leave any fat remaining in the pan.
- Add the sliced mushrooms to the skillet and saute until they’re soft, about 6 minutes.
- Deglaze the skillet with beef broth, adding Maggi sauce, thyme, and tomato paste to the mix.
- Return the patties to the skillet and simmer over medium heat for 8-10 minutes, flipping the patties half way, or until they’re cooked in the middle. They should reach an internal temperature of 165-F.
- Scoot the patties to the side, then mix the cornstarch and 2 tablespoons of water in a small bowl. Drizzle the cornstarch slurry into the sauce in the skillet, and bring back to a simmer to thicken. Simmer for 1-2 minutes.
- Season the sauce with salt and pepper to taste then serve!
Step-By-Step Process
Heather’s Tried-and-True Tips
- Don’t overmix the meat; only mix it until it’s just combined.
- Maggi sauce adds so much umami and flavor, but you can skip it if you can’t find it.
- Don’t rush the browning of the patties; this step adds a deep flavor to the overall dish.
- Finishing the patties in the cooking sauce helps keep them moist and adds tons of flavor to the gravy.
Make It A Meal
To turn this Diner-Style Salisbury Steak into a full meal, serve it with a side of creamy mashed potatoes and steamed green beans. For a lighter option, a crisp side salad dressed with a tangy vinaigrette complements the rich flavors of the steak. Don’t forget a slice of buttered crusty bread to soak up all that delicious gravy!
Storage
Leftover Salisbury steak can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the steaks in a single layer on a baking sheet before transferring to a freezer bag, where they will keep for up to 3 months. Thaw in the refrigerator overnight and reheat gently in a skillet or the microwave, adding a splash of beef broth to keep it moist.
Diner-Style Salisbury Steak
Ingredients
- 1.5 pounds ground beef
- ¼ cup milk
- 1 slice white bread crusts removed
- 1 egg
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
for the gravy
- 8 ounces mushrooms sliced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Maggi Sauce optional
- 1 tablespoon cornstarch
- 1 pinch dried thyme
Instructions
- Tear the slice of bread into small chunks and soak it in the milk for 5 minutes, then mash it with a fork until it is a loose paste.
- Mix the ground beef, bread and milk mixture, onion powder, garlic powder, Dijon mustard, eggs, and Worcestershire sauce in a large bowl until well combined.
- Form the mixture into oval patties, about 1/2 inch thick.
- Brown the patties in a skillet over medium heat on both sides. Transfer the patties to a baking dish. Leave any fat remaining in the pan.
- Add the sliced mushrooms to the skillet and saute until they’re soft, about 6 minutes.
- Deglaze the skillet with beef broth, adding Maggi sauce, thyme, and tomato paste to the mix.
- Return the patties to the skillet and simmer over medium heat for 8-10 minutes, flipping the patties half way, or until they’re cooked in the middle. They should reach an internal temperature of 165-F.
- Scoot the patties to the side, then mix the cornstarch and 2 tablespoons of water in a small bowl. Drizzle the cornstarch slurry into the sauce in the skillet, and bring back to a simmer to thicken. Simmer for 1-2 minutes.
- Season the sauce with salt and pepper to taste then serve!
Notes
Heather’s Tips
- Don’t overmix the meat; only mix it until it’s just combined.
- Maggi sauce adds so much umami and flavor, but you can skip it if you can’t find it.
- Don’t rush the browning of the patties; this step adds a deep flavor to the overall dish.
- Finishing the patties in the cooking sauce helps keep them moist and adds tons of flavor to the gravy.
I used to have Salisbury steak all the time as a kid and this was a pure nostalgia recipe for me!! Turned out just like I remember !
What is Maggi sauce
Maggi sauce is pure umami! It is also called Maggi Seasoning, and you can find it with the Bovril in most large supermarkets. You can skip this ingredient if you can’t find it.
Happy cooking!
Adding Maggi to Salisbury steak is a brilliant idea. I love both. How much Maggi do you add for this recipe? I don’t see it in the ingredients list.
It just takes one little teaspoon! Enjoy!