Pioneer Woman Salisbury Steak Recipe

Pioneer Woman Salisbury steak is the dinner you make when you want something that tastes like love but also lets you dump everything into one pan. It’s meatballs pretending to be steak, smothered in mushroom-onion gravy, and it hits like a comfort food truck. Cozy, cheap-ish, cooks in one skillet. Honestly? It’s giving “Sunday night and I forgot to meal prep.”

Jump to Recipe

Ingredients Needed

For the steaks:

• 1½ lbs ground beef (80/20): needs a little fat — lean just dries out and cries.
• 2 Tbsp Worcestershire sauce: umami bomb, goes in almost everything.
• 2 Tbsp ketchup: sweetness, acid, glue.
• 1 tsp brown sugar: just a touch — weird but works.
• 1 egg, beaten: holds it all together.
• ½ cup breadcrumbs: classic binder, gives shape.
• 1 tsp mustard powder: kind of the background zing.
• ¾ tsp seasoned salt
• ½ tsp black pepper
• 1 Tbsp vegetable oil: for frying — don’t go dry.

For the gravy:

• 8 oz baby bella mushrooms, sliced: earthy goodness.
• 1 small yellow onion, finely chopped: sweetens up as it cooks.
• 2 Tbsp unsalted butter: the gravy base.
• 2 Tbsp all-purpose flour: thickens the magic.
• ½ tsp seasoned salt
• 1½ cups beef stock: flavour carrier.
• 3 Tbsp heavy cream: rich, velvety.
• 1 Tbsp ketchup: sweet tang.
• 1 tsp Worcestershire sauce: yes, more — trust it.
• 1 tsp Dijon mustard: just sharp enough to cut the richness.
• Chopped parsley: optional but makes it look alive.

How To Make Pioneer Woman Salisbury Steak

Mix the meat:
Chuck everything for the patties into a big bowl. Yes, with your hands. Stir it all up until combined but don’t overwork it or you’ll end up with sad, tight meat pucks. Divide into six ovals. Flatten slightly, and press little “grill” lines in with your finger like it’s playdough steak.

Sear the patties:
Heat your pan, swirl in the oil, and get the steaks golden on both sides — about 6 to 8 minutes per side. Don’t move them too much or they won’t brown. Once they’re cooked through (160°F), take them out and let them chill on a plate.

Make the gravy base:
Same skillet, toss in the onions and mushrooms. No need to clean it — those brown bits are flavour gold. Sauté for about 6 minutes ’til soft and browned.

Build the roux:
Add the butter, let it melt, then stir in flour and seasoned salt. Cook that out for a minute so it’s not pasty. Smells nutty? You’re good.

Simmer it down:
Pour in beef stock and scrape like you mean it. Simmer until slightly thickened — it should coat a spoon without dripping off like water.

Finish the sauce:
Add cream, ketchup, Worcestershire, Dijon. Stir until smooth, let it bubble lightly, then slide the steaks back in. Spoon gravy over the tops. Let it all hang out for 2–3 minutes just to reheat. Sprinkle parsley if you’ve got the energy.

Recipe Tips

• Don’t skip the mustard powder in the patties — subtle but essential.
• Use heavy cream, not milk — texture matters in gravy land.
• You can use a mix of pork and beef — makes it softer.
• Goes beautifully with mashed potatoes or egg noodles — or even toast if it’s a rough day.

How to Store & Reheat

Room Temperature: Serve hot, don’t leave out more than 1 hour.

Fridge: Store in an airtight container, up to 3 days. Reheat slowly on stove or in microwave with splash of stock or water.

Freezer: Yes. Freeze in sauce, up to 2 months. Thaw overnight in fridge, reheat low and slow.

Nutrition Facts (Approx. per serving — 1 steak with gravy)

• Calories: 460
• Sodium: 730mg
• Protein: 26g
• Fat: 34g
• Carbs: 10g
• Fibre: 1g
• Sugar: 3g

FAQs