Comforting Salisbury Steak with Noodles

There’s something about Salisbury steak that takes me right back to my childhood dinners. I can still picture those TV dinners my mom would serve on busy weeknights, but this homemade version is so much better. It’s the kind of comfort food that makes everyone at the table smile, especially when served over a bed of warm, buttery noodles.

I’ve learned that making Salisbury steak from scratch isn’t as complicated as it might seem. In fact, it’s become one of my go-to meals for those evenings when I want something filling without spending hours in the kitchen. Plus, the gravy is perfect for spooning over everything on your plate – my kids always ask for extra.

Whether you’re craving a nostalgic dinner or just want a satisfying meal that’ll please the whole family, this recipe hits all the right notes. And the best part? You probably have most of the ingredients in your kitchen right now.

What Kind of Ground Beef Should I Use?

For Salisbury steak, you’ll want to use ground beef that has enough fat to keep the patties juicy and flavorful. An 80/20 blend (meaning 80% lean meat and 20% fat) is ideal for this recipe, though you could use 85/15 if you prefer slightly leaner meat. Try to avoid anything leaner than that, as the patties might end up too dry and tough. If you’re buying from the butcher counter, ask them to grind the meat fresh – chuck is a great choice for this dish since it has good marbling and flavor. Just make sure your ground beef is well-chilled when you start working with it, as this makes forming the patties much easier.

Options for Substitutions

This classic comfort food recipe can be adapted with several easy substitutions:

• Ground beef: You can swap the ground beef with ground turkey or a mix of pork and beef for a different flavor. If using turkey, add an extra tablespoon of olive oil to the meat mixture since it’s leaner.
• Bread crumbs: Out of bread crumbs? Crushed crackers, rolled oats, or crushed corn flakes work great. Just use the same amount as you would bread crumbs.
• Egg noodles: While egg noodles are traditional, you can serve this over mashed potatoes, rice, or any pasta shape you have on hand.
• Mushrooms: Any mushroom variety works here – button, cremini, or portobello. If you’re not a fan of mushrooms, you can leave them out and add extra onions instead.
• Beef stock: Vegetable or chicken stock can work in place of beef stock, though the gravy won’t be as rich. Add a splash of Worcestershire sauce to make up for the beefy flavor.
• Herbs: Don’t have the exact herbs listed? A general Italian seasoning blend works fine as a replacement for the sage, rosemary, and other dried herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Salisbury steak is overworking the meat mixture, which can lead to tough, dense patties – instead, mix the ingredients just until combined and shape them gently. When forming the patties, avoid pressing them too thin as they’ll shrink during cooking, and make a small dimple in the center of each patty with your thumb to prevent them from puffing up. A common error is rushing the mushroom gravy – take your time to properly brown the mushrooms until they release their moisture and develop a rich, golden color, which typically takes about 8-10 minutes. For the smoothest gravy possible, make sure your butter and flour paste (roux) is cooked for at least 2-3 minutes to remove the raw flour taste before gradually whisking in the beef stock.

What to Serve With Salisbury Steak?

While this dish already comes with noodles, you can make it even better with some tasty sides! A simple steamed vegetable like green beans or broccoli adds a nice pop of color and freshness to balance out the rich, savory gravy. If you’re in the mood for something starchy, mashed potatoes work great instead of noodles – they’re perfect for soaking up all that delicious mushroom sauce. For a complete comfort food experience, try adding some honey-glazed carrots or buttered corn on the side, which bring a touch of sweetness to complement the savory meat and gravy.

Storage Instructions

Keep Fresh: Place your leftover salisbury steak and noodles in separate airtight containers in the fridge. The meat and gravy will stay good for up to 4 days, while the noodles are best within 2-3 days. I like to store them separately so the noodles don’t get too soft from soaking up all the gravy!

Freeze: The salisbury steak and gravy freeze really well for up to 3 months in a freezer-safe container. I’d skip freezing the noodles though – they tend to get mushy when thawed. Instead, make fresh noodles when you’re ready to serve the leftovers.

Reheat: To warm up your salisbury steak, pop it in a pan over medium-low heat with a splash of beef broth to keep the gravy smooth. Or microwave in 30-second bursts, stirring in between. If frozen, thaw overnight in the fridge before reheating. The meat should be heated until it’s nice and hot all the way through.

Preparation Time	15-20 minutes
Cooking Time	30-45 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 70-80 g

Ingredients

For the beef patties:

• 1/4 cup bread crumbs
• 1/3 cup chopped yellow onion (finely chopped for even distribution)
• 1 tsp salt
• 2 garlic cloves (minced)
• 1 lb ground beef (80/20 lean for best flavor)
• 1/4 tsp ground sage
• 1 large egg
• 1/2 tsp black pepper

For the mushrooms:

• 8 oz sliced mushrooms (cremini or white button recommended)
• 1 tbsp olive oil

For the gravy:

• 1 tsp onion seasoning
• salt to taste
• 4 tbsp unsalted butter
• 1 tsp dried rosemary
• 1/4 cup all-purpose flour
• 2 cups beef stock
• 2 tsp beef stock powder (I like Better Than Bouillon)
• black pepper to taste
• 1/2 tsp dried sage

Optional and for serving:

• egg noodles (for a complete meal)

Step 1: Prepare the Beef Patties

Combine the beef with egg, breadcrumbs, onion, minced garlic, about 1 teaspoon of salt, and ½ teaspoon of pepper in a large bowl.

Mix until everything is well incorporated.

Divide the meat mixture into 4 equal-sized portions and shape them into patties.

Step 2: Cook the Egg Noodles

If you’re using egg noodles, follow the instructions on the package to cook them.

Once cooked, drain and set aside, ready to serve as the base for your dish.

Step 3: Brown the Patties and Cook the Mushrooms

Preheat a large skillet over medium heat and add 1 tablespoon of olive oil.

Add the beef patties and brown them, cooking for about 4-6 minutes on each side until they are nicely browned.

Remove the patties from the skillet and set aside on a plate.

In the same skillet, add another teaspoon of olive oil and cook the mushrooms for 3-5 minutes until tender.

Set them aside with the patties.

Step 4: Prepare the Beef Broth

In a microwave-safe bowl or measuring cup, add beef powder to beef broth.

Microwave for 30 seconds, then stir.

Repeat the microwaving and stirring until the beef powder dissolves completely.

If you’re using 2 bouillon cubes instead of beef powder, be patient as they might take longer to dissolve.

Step 5: Make the Gravy

In a saucepan, melt the butter over medium-high heat.

Stir in the flour, sage, thyme, rosemary, and onion powder.

Cook for about a minute to let the flour cook.

Gradually add the beef broth while whisking constantly until the mixture is smooth.

Bring the mixture to a boil, then reduce the heat to a simmer and cook.

Continue whisking until the gravy is smooth and thick, approximately 1-2 minutes.

Season with salt and pepper, then remove from heat.

Step 6: Combine and Serve

Add the patties and mushrooms back into the skillet and pour the gravy over them.

Mix everything together and cook for an additional 2-5 minutes until the meat is cooked through.

Adjust the seasoning with salt and pepper as needed.

Serve the patties and mushrooms with gravy over the prepared egg noodles for a hearty meal.