Diner-Style Salisbury Steak
Add Preferred SourceDiner 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!
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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!
Ingredients
- Ground beef – I use 80/20 ground beef so the patties stay juicy instead of drying out.
- Milk – Whole milk works best. The fat helps keep the patties moist.
- Slice white bread – Use soft sandwich bread; crusts can create tough bits in the finished patties.
- Egg – Acts as a binder so the patties hold together while cooking.
- Worcestershire sauce – Adds depth and umami without making the patties taste salty.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
- Garlic powder – Not garlic salt, or the patties will be too salty.
- Onion powder – Adds savory flavor without extra moisture.
For the gravy
- Mushrooms – White button mushrooms or baby bella both work.
- Beef broth – I use low-sodium broth so the gravy doesn’t turn overly salty.
- Tomato paste – Adds depth and richness to the gravy. Don’t skip it.
- Cornstarch – Thickens the gravy. Flour works as a substitute but takes longer to cook out the raw taste.
- Dried thyme – Dried thyme goes a long way, so measure carefully. Fresh thyme works too—use triple the amount.
How to Make Diner-Style Salisbury Steak
Scroll down for the full recipe card with exact measurements and printable instructions.
Tear the slice of bread into small pieces and place them in a bowl with the milk. Let the mixture soak for about 5 minutes, then mash it with a fork until it forms a loose paste. This panade keeps the patties tender and juicy.
Add the ground beef, bread and milk mixture, onion powder, garlic powder, Dijon mustard, eggs, and Worcestershire sauce to a large bowl. Mix gently just until combined so the patties don’t become dense. Shape the mixture into oval patties about ½ inch thick, pressing lightly so they hold together without being packed too tightly.
Heat a large skillet over medium heat and brown the patties on both sides until nicely seared. Transfer them to a plate to keep warm, leaving the drippings in the pan for flavor. Add the sliced mushrooms to the skillet and sauté for about 6 minutes, until softened and lightly browned.
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the Maggi sauce, thyme, and tomato paste until well combined. Return the patties to the skillet and simmer over medium heat for 8 to 10 minutes, turning halfway through, until they are cooked through and reach an internal temperature of 165°F.
Move the patties to one side of the skillet. In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry, then drizzle it into the sauce. Bring the mixture to a gentle simmer and cook for 1 to 2 minutes, until thickened. Season the gravy with salt and pepper to taste, spoon it over the patties, and serve hot.
Chef Jenn’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.
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 dish to keep warm. You'll finish cooking them soon. 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
Chef Jenn’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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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!
THANKS FOR THE INFO.
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!
why move the steak to a bakeing dish only put it back in the pan?
You’re right, that is confusing! You just want to move the patties out of the skillet for a short time, and then put them back into the sauce to finish cooking. I cleared up the instructions. Hope that helps! ~Jenn
Like Allie said above this recipe brought back the child hood memories while on the farm. I’ve printed your recipe out before and it’s always a favorite. Thanks!
Thanks so much for coming back to comment! Enjoy! ~Jenn
Fixed this last night for our Monday Friends Dinner, served it with mashed potatoes and frozen early peas. Everyone raved about it, said to be sure to add to our loved it list. I did add a small onion that I cut in half lengthwise, then sliced, cooked with the mushrooms. Don’t forget the Maggi Sauce. Had some of the gravy with the mushrooms left over, will freeze and use it over hamburger steak or just mashed potatoes.
Thank you for another wonderful recipe to serve to my BFFs.