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Salisbury Steak

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Salisbury Steak


(Public for All)

A combination of a couple of methods, this is easy and extremely good.


  • 1 pound beef (85/15 works well) divided into 4 patties
  • 1 can cream of mushroom soup
  • 1 can beef broth
  • 8 oz container of mushrooms
  • 1 white onion
  • 2 cloves garlic
  • Steak seasoning (or your favorite savory flavoring)
  • 2 tsp Worcestershire sauce
  • Olive Oil
  • 3 tsp floor


Pre-heat oven to 325 degrees and find a skillet that you can pop in the oven (cast iron).

Season the beef patties to taste with steak seasoning and a couple dashes of Worcestershire sauce

Slice onion to make ringlets (half of an onion ring) and give the mushrooms a slight chop. Chop that garlic too

Combine mushroom soup and beef broth, mixing to a consistent creamy stage, set aside.

Heat a skillet over medium high heat and add olive oil, when hot add the beef patties

Cook for approximately 4 minutes on each side, enough that it has slight charring on both sides

Remove patties and add garlic and onions. Cook for 3 minutes until onions just begin to wilt and color. Add mushrooms and cook for another 2 minutes.

Sprinkle the flour over the mushroom, onion, garlic mixture and continuously stir until the veggies are very thick (2 minutes). This rout will combine with the soup to form a thick sauce.

Place the patties back in the skillet, cover with veggies and add the soup mixture

Transfer the skillet into the oven, cook for 30 minutes.





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Jesse Wolgamott


Jesse Wolgamott

Influences: Italian, Texas BBQ, and Mexican

Location: Richmond, TX

Favorite Piece of Cooking Equipment: Set of Knives (can't narrow to 1)

Favorite Recipes: Lasagna for comfort. Chilada for beers. Chocolate cupcakes for dessert. Baked Potato Soup.

What else? ehh.. not really.

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