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Today's Case

A Particular Salisbury Steak Recipe

Subject: Salisbury steaks
From: Judy
Date: 5/30/2020, 3:08 PM

On 5/29/2020 5:02 PM, Judy wrote:

Hi Uncle Phaedrus

 My name is Judy and I am looking for a recipe that I lost for Salisbury steak.   
It was in a celebrity magazine a few years ago.  Maybe you can help me find it.   
It called for ground meat, grated onion, eggs, bread crumbs, tomato paste and 
Worcestershire sauce and herbs of some kind.

Hi Judy,

I'm finding your request to be problematic.

I'm not sure what you mean by "a celebrity magazine".  What comes to mind is "People" or "Us" or "Entertainment".  I don't read magazines like those, so that's not much help to me without knowing exactly which magazine it was and which, if any, celebrity the recipe was connected with.

Salisbury steak is a very common recipe. I saw lots of recipes with the ingredients you list, but they all have additional ingredients, such as garlic, dry mustard, etc. I can't find one with only the ingredients you list and "herbs of some kind" could be anything.  I need some way to identify the particular recipe that you lost, with little room for doubt. Without that, you can do as well as I by just typing "Salisbury steak recipe" into Google and checking every recipe for which it provides a link.

I'll post this for reader input. Perhaps someone will recognize it.


Thank you for your efforts.  I don't remember which magazine.  
I got it from a friend that subscribes to a lot of them.

Hi Judy,

Below is a recipe that you might want to try. It has catsup and tomato soup instead of tomato paste, but other than that it seems similar.


Salisbury Steak

1 lb. ground beef
1 egg, slightly beaten
1/2 c. bread crumbs
2 tbsp. catsup
2 tbsp. water
1 tbsp. Worcestershire sauce
1 tsp. salt
1 c. chopped onion
1 can tomato soup

Combine all ingredients in the order listed (except soup). Mix well. 
Form into large patties and roll in flour and butter, pepper and 
brown both sides.

Pour soup and 1 cup of water over patties. Simmer 40 to 50 minutes. 
 Here are a few recipes, maybe they're close.   Timm in Oregon

Salisbury Steak 


For the Salisbury Steak

2 pounds ground beef extra lean (93/7%)
1/2 cup plain breadcrumbs
1 large egg
3 tablespoons grated onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter

For the Onion Mushroom Gravy

1 large onion halved and sliced thinly
8 ounces cremini mushrooms
2 cups beef broth low sodium
1 tablespoon tomato paste
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons cornstarch
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire sauce, 
onion salt and pepper, using your clean hands. Divide into 6 equal pieces 
and form each one into oval 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 5 minutes per side. Transfer the patties to a plate.

Reduce the heat to medium and add the sliced onions and cook until softened. 
Add the mushrooms, if using, and cook for a few more minutes until the onions 
are golden brown.

Add the beef broth, tomato paste, soy sauce, and Worcestershire sauce and stir. 
In a small bowl whisk the cornstarch with a bit of water or beef broth and add 
to the skillet. Whisk until the sauce thickens, for about 2 minutes.

Add the meat back to the pan and spoon gravy over the top. Cook for another 
minute until the meat patties warm through. Garnish with parsley and serve 
over mashed potatoes.
Salisbury Steak



1-1/2 pounds leans ground beef
1/2 cup seasoned bread crumbs
1 large egg
1/2 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
8 ounces sliced mushrooms
1 onion, sliced
3 tablespoons butter
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 teaspoon mustard powder
3 tablespoons flour
1-1/2 cups milk
1-1/2 cups beef stock
2 cubes beef bouillon


In a large bowl, mix together the ground beef, bread crumbs, egg, chopped onion, 
salt, pepper and poultry seasoning, using your hands. Shape into 6 oval patties.

In a large skillet over medium-high heat, fry the patties for 3 to 4 minutes per 
side, or until browned. Pour off grease, and remove patties to a platter; keep warm.

Melt the butter in the same skillet, add the mushrooms and sliced onion. Cook and 
stir until onions are soft and mushrooms have released their liquids, about 5 minutes. 
Sprinkle in the flour and mix until blended.

Stir in the tomato paste, Worcestershire sauce, mustard powder, milk, beef stock, 
and bouillon cubes.

Cook and stir over medium heat until smooth and starting to thicken.

Return the patties to the gravy and cook over low heat, uncovered for 10 minutes, 
stirring occasionally.
Salisbury Steak


For the Patties

1 pound lean ground beef
1 large egg
1/3 cup bread crumbs
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 garlic clove, minced
Kosher salt to taste
Black pepper, freshly ground to taste
1 tablespoon extra-virgin olive oil

For the Gravy

2 tbsp. unsalted butter
1 onion, chopped
2 sprigs thyme
1/2 cup Mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 cup beef stock
Kosher salt
Freshly ground black pepper

Make Patties: In a large bowl, combine beef, egg, bread crumbs, ketchup, 
Worcestershire sauce, and garlic. Season with salt and pepper and form 
into 4 oval patties.

In a large skillet over medium heat, heat oil. Sear both sides of the 
patties until a crust forms, about 5 minutes per side. Transfer to a plate.

Make Gravy: Wipe out skillet and add butter. Add onions and thyme and stir 
until onion becomes translucent, about 6 minutes. Add mushrooms and cook 
until browned and tender, about 4 minutes. Sprinkle onions and mushrooms 
with flour, and stir until they are fully coated. Cook another 2 minutes, 
then add Worcestershire sauce, tomato paste, and beef stock. Stir to combine 
and season with salt and pepper.

Bring the gravy to a simmer and return the patties to the skillet. Cover and 
cook for 10 to 15 more minutes, until the patties are done and the sauce has 
thickened. Plate the patties and top with more gravy. Serve.
Salisbury Steak with Smooth Tomato Gravy

Kansas Living


For the Salisbury Steak

2 pounds lean ground beef
2/3 cup seasoned bread crumbs
1 tablespoon spicy brown mustard
2 tablespoons heavy cream
1 beef bouillon cube and 1 Knorr chipotle cube dissolved into 1 tablespoon 
  hot water to make a concentrate
1 teaspoon Worcestershire sauce
1 tablespoon chili sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
Olive oil and butter, equal parts, for browning Salisbury steaks

For the Gravy:

1 small yellow onion, thinly sliced
2 tablespoons tomato paste
1/2 teaspoon Worcestershire sauce
2 cups beef broth
1/2 cup beef broth combined with 2 tablespoons cornstarch to make a slurry
Kosher salt
Black pepper, freshly ground to taste


In a large mixing bowl, gently combine beef with bread crumbs, cream, mustard, 
bouillon concentrate, Worcestershire, chili sauce, red pepper flakes and pepper.  
When all ingredients are well combined, form mixture into eight oblong patties, 
using your thumb to make two to three  indentations across the top of each patty.

Heat the oil and butter in a large cast iron skillet over medium high heat; when 
fats are sizzling nicely, add patties a few at a time, browning on each side 
until “crusty,"  then continue to cook three to four minutes on each side and no 
pink remains at the center.  Move patties to a plate to keep warm; continue to 
cook the remaining patties.

When all patties are cooked, add onions and tomato paste to pan drippings and 
cook over medium heat until tomato paste has turned more brown in color and 
onions are softened, approximately 8 to 10 minutes.  If this mixture becomes 
too thick, add a bit of broth as you are cooking. Stir in beef broth, 
Worcestershire and slurry; bring to a simmer to thicken, then season to taste 
with salt and pepper.  Nestle prepared salisbury steaks into gravy, spooning 
some over the top; simmer for two to three minutes longer, then serve over 
mashed potatoes or cooked, buttered egg noodles. 

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