Looking for dinner ideas? Look no further! My Eggless Salisbury Steak is a family-friendly, easy, 30-minute meal that goes easy on the budget, too.
EGGLESS SALISBURY STEAK RECIPE
When it comes to comfort food, Eggless Salisbury Steak is a family favorite at my house. Not only is it an easy dinner, but it is budget-friendly, and the flavor packs a punch!
As far as ingredients go, I don’t usually have to purchase much, if anything, for this meal. My freezer is never without chicken breasts and ground beef, both being my favorite options when I’m meal planning. That makes Eggless Salisbury Steak a regular go-to meal!
My kids love anything with gravy, proving the apple doesn’t fall far from the tree, so when they see makes Eggless Salisbury Steak on the weekly menu, they got very excited.
Whip up some mashed potatoes to go along with the Eggless Salisbury Steak, and you can bathe your entire meal in gravy, as we do!
EGGLESS SALISBURY STEAK INGREDIENTS
Amounts are included in the printable recipe below (scroll down). Most of these items you probably already have in your pantry, which is why it will be easy on the budget! Here’s what you’ll need:
For the Salisbury Steak:
- Onion
- Garlic cloves
- Panko breadcrumbs
- Plain regular yogurt
- Ketchup
- Beef bouillon cube (or powdered beef base)
- Worcestershire sauce
- Dijon mustard
- Italian seasoning
- Salt and black pepper
- Ground beef
- Olive oil
- Butter
- Fresh parsley for garnishing (optional)
For the Mushroom Gravy:
- Olive oil
- Garlic cloves
- Onion
- Fresh mushrooms
- Beef broth or stock
- Dijon mustard
- Soy sauce
- Worcestershire sauce
- Cornstarch
- Salt and pepper
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HOW TO MAKE EGGLESS SALISBURY STEAK
Detailed instructions are included in the printable recipe below (scroll down). The process is fairly simple, and once you’re used to the recipe, it shouldn’t take you longer than 30 minutes to throw this delicious meal together.
1 – MAKE THE MEAT MIXTURE:
Mix all the ingredients except the oil, butter, and parsley. Shape into patties.
2 – SHAPE into patties.
3 – COOK THE PATTIES:
Cook the patties in the oil and butter until brown and cook through.
4 – MAKE THE GRAVY:
Use the same skillet to cook the onions and garlic, then add the mushrooms. Add the beef broth and all the sauces. Whisk the corn starch with some of the beef broth then add it in and cook until the sauce thickens.
5 – FINISH IT UP:
Add the meat patties back to the gravy, spoon some gravy over the top, and rewarm the patties. Garnish with fresh chopped parsley if desire.
QUICK RECIPE NOTES
- Onion: You can use white or yellow; either works just fine.
- Panko: If panko isn’t available, you can use 1/3 cup ordinary breadcrumbs. I also like to use one slice of white bread processed in a food processor until fine crumbs.
- Dijon Mustard: If you don’t have Dijon mustard, or don’t want to buy it just for one recipe, you can substitute Dijon mustard for two teaspoons of dry mustard powder.
- Ground Beef Substitution: The original recipe is made with ground beef, but this recipe is versatile. You can substitute ground meats that you have on hand, such as ground chicken or turkey.
STORING AND REHEATING LEFTOVERS
Store: If you have any leftovers, they can be kept in the refrigerator for up to 3-4 days.
Reheat: Eggless Salisbury Steak can be reheated in the microwave at 30-second intervals until hot. You can also reheat on the stovetop in a skillet over medium heat if you prefer. I suggest adding a splash of beef broth in the skillet so that the sauce doesn’t reduce too much as the steaks reheat.
Freeze: First, allow the steaks to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to two months. Don’t forget to label the container with the date and contents! To reheat, thaw overnight in the refrigerator, then heat in a pan or in the oven until warmed all the way through. I suggest adding a splash of beef broth in the skillet so that the sauce doesn’t reduce too much as the steaks reheat.
HOW TO SERVE EGGLESS SALISBURY STEAK
I love to serve Eggless Salisbury Steak over a bed of mashed potatoes. They make a delicious pairing with the gravy and the steak and are wonderful for filling out a meal. Any number of vegetables can also be served alongside Eggless Salisbury Steak. Some favorites include roasted broccoli, cooked carrots, or green beans.
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Easy Eggless Salisbury Steak
Equipment
Ingredients
For the Salisbury Steak:
- 1/2 cup onion, grated
- 3 garlic cloves, minced
- 1/2 cup (60 g) panko breadcrumbs (see notes)
- 1/4 cup (60 g) plain regular yogurt
- 2 tablespoons ketchup
- 1 beef bouillon cube, crumbled (or 1 teaspoon powdered beef base)
- 1/2 tablespoon Worcestershire sauce
- 3 teaspoons Dijon mustard see notes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lb (500 g) ground beef (90% lean)
- 1 tablespoon olive oil
- 1 tablespoon (14 g) butter
- Chopped fresh parsley for garnishing optional
For the Mushroom Gravy:
- 2 tablespoons (30 ml) olive oil
- 3 garlic cloves minced
- 1/2 cup onion finely chopped
- 8 oz (226 g) fresh mushrooms, sliced
- 2 1/2 cups (600 ml) beef broth or stock
- 2 teaspoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
Instructions
MAKE THE MEAT MIXTURE
- Place onions, garlic, breadcrumbs, yogurt, ketchup, beef bouillon, Worcestershire, mustard, Italian seasoning, salt, and pepper in a large mixing bowl, mix until well combined. Add ground beef; mix until well combined.
- Shape into 6 oval patties, around 3/4″ inch thick (2 cm). Notes: This is optional, but I like to sprinkle 1 tablespoon of all-purpose flour over the patties; this helps them to form a nice crust and also to thickens the sauce.
COOK THE PATTIES
- In a large skillet, add the olive oil and butter and heat until melted over medium-high heat. Add the meat patties and fry on both sides until no longer pink in the middle, about 4 – 5 minutes per side. Transfer the patties to a plate. Pour off any excess grease if necessary.
MAKE THE GRAVY
- Reduce the heat to medium. In the same skillet, add 2 tablespoons of olive oil. Add chopped onion and garlic and cook for 2 minutes, or until onions are fragrant and translucent.
- Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
- Add the beef broth, mustard, soy sauce, and Worcestershire sauce and stir to combine.
- Then, in a small bowl, whisk the cornstarch with a little beef broth or water and add to the skillet; whisk until the sauce thickens, for about 2 minutes.
FINISH IT UP
- Add the meat patties back to the skillet and spoon gravy over the top. Cook for another minute until the meat patties warm through.
- Garnish with parsley and serve over mashed potatoes.
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Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
