Recipe: Salisbury Steak

Let’s get these recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…

Salisbury Steak


For meat patty:

  • 1        lb            ground beef
  • 1/3    c             broth
  • 1/3    c             bread crumbs (watch the ingredients)
  • 1        tsp          egg replacer
  • pinch               salt
  • diced vegetables (opt)
  • spices as desired

For sauce:

  • 1        T            cornstarch
  • up to 1 T         butter/oil
  • 2/3    c             broth
  • 2       T            almond milk
  • spices as desired


  • large bowl
  • large skillet
  • 2       plates or platters
  • whisk
  • spatula
  • gloves (opt)


  1. Mix the beef, broth, bread crumbs, egg replacer, salt, diced vegetables and spices for meat together.
  2. Shape into flatten ovals about the size of your palm.
  3. Brown both sides in a skillet. The inside does not need to be cooked through yet.
  4. Pull from pan and set aside. (Whatever you place the meat on needs to be marked as contaminated by raw meat.)
  5. In the now empty skillet, whisk in the cornstarch and oil/butter.
  6. Once the roux is started, add in two tablespoons of broth. It doesn’t have to be exact, but enough to get the fond off the bottom of the pan.
  7. Once the bottom of the pan is deglazed, add in the rest of the sauce ingredients.
  8. Whisk well as it simmers for several minutes.
  9. When it thickens some, add in the patties again. Let the patties cook in the gravy for up to 15 minutes, flipping once for even coating.
  10. Remove the patties to serving platter and pour the gravy over them.
  11. Enjoy hot.


  • The ground meat doesn’t have to beef. If using a meat that does not have a lot of fat add in up to a tablespoon of oil/butter before cooking the patties.
  • The spices and seasonings are based on desires. The traditional flavoring is French Onion Soup + pepper + salt + ketchup + mustard + Worcestershire sauce. I used garlic, onion flakes, nutritional yeast, ketchup, mustard, and salt. Skies the limit, though. This is similar to meatballs and meatloaf. Same concept, different flavor expectations.
  • Diced vegetables are normally onion, celery, and carrots. That doesn’t mean you cannot add more. Limit to a quarter cup combined though.
  • Egg replacer can be changed out for egg. It can be removed if the fat content on the meat is high enough and you cut the bread crumbs in at least half.
  • The bread crumbs are not required, but give a slight fluffiness to the patty. If you overwork the meat without bread crumbs it will taste overworked.
  • Instead of corn starch you can use wheat flour or sweet rice flour. If using the rice flour, whisk it continuously for at least five minutes. Wheat and corn starch need less time to reach roux structure.
  • This dish is normally served with a random vegetable and mashed potatoes.
  • Almond milk can be any milk beverage, water, or even more broth. It is supposed to add a hint of creaminess, but that depends on the exact milk you are adding.

© Hartliebe   2019

[About Cat Hartliebe] [Allergen Friendly Cookbook]

Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]

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