Name: Salisbury Ground Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon canola oil; 1 pound 90/10 lean ground beef; 1 medium yellow onion, finely chopped (about 1 cup); 3 large cloves garlic, finely chopped; 4 tablespoons unsalted butter; 1 (8-ounce) package sliced cremini mushrooms; 1/4 cup all-purpose flour; 3 cups beef broth; 2 tablespoons Worcestershire sauce; 2 teaspoons Dijon mustard; 1 teaspoon chopped fresh thyme, plus leaves for garnish; 1/2 teaspoon freshly ground black pepper; 1 to 2 teaspoons kosher salt; 12 ounces pasta (like pappardelle), cooked according to package directions

Jump to Recipe·Leave a Review

Salisbury Ground Beef is a comforting, nostalgic dish that reimagines the classic Salisbury steak in a simpler, skillet-cooked form. Instead of shaping patties, I cook the ground beef with onions and garlic, then combine it with sautéed cremini mushrooms and a rich, savory gravy. Served over egg noodles or pasta, this 30-minute meal offers all the cozy flavors without the fuss.

Salisbury Ground Beef

Why You’ll Love This Recipe

I love this recipe because it brings back the nostalgic flavors of a retro dinner with a much easier approach. It skips the step of shaping and frying individual patties, saving time while delivering the same hearty satisfaction. The savory mushroom and onion gravy is rich and flavorful, making it perfect comfort food for a busy weeknight. Plus, I enjoy how it pairs so well with simple sides like steamed green beans or mashed potatoes.

Ingredients

1 tablespoon canola oil
1 pound 90/10 lean ground beef
1 medium yellow onion, finely chopped (about 1 cup)
3 large cloves garlic, finely chopped
4 tablespoons unsalted butter
1 (8-ounce) package sliced cremini mushrooms
1/4 cup all-purpose flour
3 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme, plus leaves for garnish
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons kosher salt
12 ounces pasta (like pappardelle), cooked according to package directions

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the canola oil in a large, deep-sided skillet over medium-high heat. Add the ground beef, chopped onion, and garlic. Cook, stirring frequently and breaking up the beef with a wooden spoon, until the beef is browned and onions are soft, about 4 to 5 minutes. Do not drain the beef. Transfer the mixture to a heatproof bowl.
Without wiping the skillet clean, add the butter and heat over medium-high until melted. Add the sliced mushrooms and cook, stirring occasionally, until they turn golden brown and tender, about 6 to 8 minutes.
Reduce the heat to medium. Sprinkle the flour over the mushrooms and cook, stirring constantly, until the flour is lightly browned, about 2 minutes.
Gradually whisk in the beef broth until smooth. Stir in the reserved beef mixture, Worcestershire sauce, Dijon mustard, chopped thyme, and black pepper.
Bring to a simmer and cook, stirring occasionally, until the flavors meld and the sauce thickens, about 5 to 7 minutes. Taste and add kosher salt as needed.
Remove from heat. Garnish with fresh thyme leaves and serve over cooked pasta.

Servings and Timing

This recipe makes 4 servings.
Prep time is about 10 minutes, cook time is around 20 minutes, totaling roughly 30 minutes from start to finish.

Variations

For a creamier sauce, I like to stir in a splash of heavy cream or sour cream just before serving.
Swap cremini mushrooms for button or shiitake mushrooms for a different flavor profile.
Add a splash of red wine to the gravy while simmering for extra depth.
Use ground turkey or chicken instead of beef for a lighter version.
Serve over mashed potatoes or rice instead of pasta for a classic feel.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I gently warm the Salisbury ground beef in a skillet over medium-low heat, stirring occasionally, until heated through. Adding a splash of beef broth can help loosen the sauce if it thickens too much during storage.

FAQs

What can I serve with Salisbury Ground Beef?

I often serve it with buttered egg noodles, mashed potatoes, or rice. Steamed green beans or roasted vegetables make great side dishes as well.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the gravy. Just whisk it in slowly to avoid lumps.

How do I store leftovers?

Leftovers go in an airtight container in the fridge for up to 4 days. The sauce thickens as it cools, so I add a little broth when reheating to loosen it up.

Can I freeze Salisbury Ground Beef?

I recommend freezing in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Is this recipe suitable for meal prep?

Absolutely. I often make a big batch and portion it out with cooked pasta or mashed potatoes for easy reheating during the week.

Conclusion

This Salisbury Ground Beef recipe takes the best parts of a classic retro dish and makes it quick and easy without sacrificing flavor. I appreciate how it comes together in just 30 minutes and delivers hearty, comforting flavors every time. Whether for a nostalgic family dinner or a satisfying weeknight meal, this recipe is one I keep coming back to.