Salisbury Steak

I posted the picture for this a few weeks ago on my Facebook fan page, I asked if you would like the recipe and many of you said yes, so here it is! This is my mama’s recipe, its funny cause in Albanian this is called Qofte me tiganisur meat with gravy, either way you call it, it is a family favourite! Enjoy!

You can tell in the photo that the gravy is a bit thin and light, I had run out of both flour and cornstarch, I actually liked it like this, it was light tasting, but it would have been perfect if it was just a bit more thicker, it was very tasty though.

Salisbury Steak


For sweet potato mash:

  • 5 medium Yukon gold potatoes
  • 1 sweet potato
  • 1-2 tbsp butter
  • 1/2 cup warm milk or more

For Salisbury steak:

  • 1 lb and 1/2 ground  beef
  • 1/2 onion
  • 1/4 cup panko crumbs or bread crumbs
  • 1 egg
  • 1 tbsp milk
  • 1 tbsp ketchup
  • 1 tsp dried each parsley and oregano
  • salt and pepper
  • flour

For gravy:

  • 2 tbsp flour
  • 1 tbsp oil or butter
  • beef cube
  • 1 cup and 1/2 – 2 cups of water
  • dash of paprika
  • dash black pepper

Peel potatoes, add to a large pot filled with water, season with salt,  bring to a boil and allow to cook till potatoes are tender. Drain, mash with potato masher, add in the butter and milk, you can add more milk, I don’t measure that part, I just eye it and stop adding when I am happy with the consistency, we like smooth and soft mashed potatoes.

Finely dice the onion, and combine all ingredients and shape into oval patties. Flour both sides of the steaks and brown on both sides in a pan with a little oil.

Start making the gravy while the meat is cooking. I like to brown 1 tablespoon flour with either oil or butter what ever you prefer using, then I add the beef cube, black pepper, and paprika, browning it all together makes for a tastier gravy and a nice brown colour. Once the rue turns the colour that you are satisfied with, whisk in the other tablespoon of flour in the water, then quickly whisk it in the pot.

Bring to a boil on low heat constantly whisking. When I make gravy I don’t measure, I just eye it, you can’t go wrong with gravy, if its too thick you add more water, if its too thin you add more thickener such as flour or cornstarch, always remember to combine it with a bit of water in a separate bowl or cup, if you add it straight to the gravy it will turn into lumps.

Once your steaks are done cooking you may add them to the gravy, or you can pour the gravy over before you serve, I prefer pouring the gravy over when I serve, and add a little to my mashed potatoes.



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  1. Linda Cook says: I haven’t made these in quite awhile. Time to put this on the menu for next week.
    Thanks always for the inspiration!

  2. Oh wow. I can feel my mouth salivating just by looking at the picture. Yum!
    Jennifer Kimberley recently posted…The tribeMy Profile

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