Midwest Salisbury Steak Recipe

Midwest Salisbury Steak Recipes

  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins 


Original recipe makes 5 servings

  • Patties:
  •  1 pound ground sirloin
  •  1/2 cup panko bread crumbs
  •  1 egg, beaten
  •  2 tablespoons milk
  •  1/2 (1 ounce) package dry onion soup mix
  •  1 teaspoon Worcestershire sauce
  •  1/4 teaspoon ground black pepper
  • Gravy:
  •  3 tablespoons butter
  •  2 cups fresh mushrooms, sliced
  •  1 sweet onion, sliced
  •  3 tablespoons all-purpose flour
  •  1/2 (1 ounce) package dry onion soup mix
  •  1 1/2 cups beef stock
  •  1 cup water
  •  salt and ground black pepper to taste


  1. Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
  2. Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
  3. Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
  4. Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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