Go Back
+ servings
Eggless Salisbury Steak on a plate with mashed potatos
Print

Easy Eggless Salisbury Steak

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.
Course Main Course
Cuisine American
Keyword beef, dinner, easy, eggfree, Eggless, gravy, mushroom, recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 348kcal

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.

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.
 
STORE:  If you have any leftovers, they can be kept in the refrigerator for up to 3-4 days.
 
REHEAT leftovers 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 from frozen, thaw overnight in the refrigerator, then heat in a pan or 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.
 
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations. 
 
MORE EEGLEES DINNER IDEAS YOU’LL LOVE…
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 348kcal | Carbohydrates: 13g | Protein: 18g | Fat: 25g | Saturated Fat: 8g | Sodium: 1140mg | Fiber: 1g | Sugar: 4g