BBQ Salisbury Steak
Tender, seasoned ground beef patties are seared, then simmered with onions and mushrooms in a savory barbecue beef gravy. Barbecue sauce, Worcestershire sauce, cayenne, and red pepper flakes give this Salisbury steak a smoky, slightly spicy twist on the classic comfort food.
Servings 4 Servings
Calories: 303kcal
Ingredients
Salisbury Steak Patties
- ¾ pound lean ground beef
- 1 large egg
- 2 tablespoons breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour for coating
- 2 tablespoons olive oil for searing
BBQ Mushroom Gravy
- 2 teaspoons olive oil if needed
- 1 tablespoon all-purpose flour
- ¾ cup beef broth
- 3 tablespoons barbecue sauce preferably your favorite smoky or spicy variety
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon red pepper flakes
- 1 medium onion thinly sliced
- 4 ounces white mushrooms sliced
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the patties: In a medium bowl, combine the ground beef, egg, breadcrumbs, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Mix just until evenly combined.
- Shape the Salisbury steaks: Divide the beef mixture into 4 equal portions and shape each into an oval or round, slightly flattened patty.
- Coat with flour: Lightly coat both sides of each patty with the 2 tablespoons of flour, shaking off any excess.
- Sear the patties: Heat the oil in a large sauté pan or skillet over medium-high heat. Add the patties and sear until browned on both sides. Transfer them to a clean plate. They do not need to be completely cooked through at this point.
- Start the roux: Reduce the heat to medium. If the pan is dry, add up to 2 teaspoons additional oil. Sprinkle 1 tablespoon flour into the pan and stir continuously for 1to 2 minutes to cook out the raw flour taste.
- Make the gravy: Slowly pour in the beef broth while stirring or whisking continuously to prevent lumps. Stir in the barbecue sauce, Worcestershire sauce, and red pepper flakes.
- Add the vegetables: Add the sliced onion and mushrooms to the gravy and stir to combine.
- Simmer the Salisbury steaks: Return the patties and any accumulated juices to the pan. Reduce the heat to maintain a gentle simmer, cover, and cook for about 10 to 15 minutes, or until the patties are cooked through and the onions and mushrooms are tender.
- Finish and serve: Taste the gravy and adjust the seasoning if needed. Serve the Salisbury steaks hot with the BBQ mushroom and onion gravy spooned over the top.
Notes
Recipe Inspiration: I originally created and published this BBQ Salisbury Steak on my former cooking blog in 2012 after experimenting with a traditional Salisbury steak recipe I had found online. I adapted the recipe with additional seasonings, beef broth, red pepper flakes, and barbecue sauce to create the version I'm revisiting here.
What I Would Do Today: I don't cook with beef nearly as often as I did when I originally made this recipe. If I were making these Salisbury steaks today, I would most likely use ground turkey or ground chicken instead. Either can work with the same BBQ mushroom gravy, although the leaner poultry may need a little extra care during cooking to keep the patties juicy.
How I'd Serve It Today: When I originally published this recipe, I served the BBQ Salisbury Steak with Haitian-style macaroni and cheese. Today, I'd be more likely to serve it with mashed potatoes or my smashed baby potatoes with sour cream and fresh herbs. The potatoes would be especially good for catching all that BBQ mushroom and onion gravy. Once I publish my smashed baby potato recipe, I'll add it here as an easy side-dish pairing.
Choose Your BBQ Sauce: BBQ sauce strongly influences the final flavor, so use one you already enjoy. I originally made this with a spicy honey-style barbecue sauce and also suggested trying a mesquite-smoke barbecue sauce for a deeper smoky flavor.
Don't Overmix the Beef: Mix the ground beef only until the ingredients are evenly distributed. Overworking the mixture can make the Salisbury steaks dense.
Watch the Roux: Stir the flour continuously while it cooks in the oil. You only need about 1 to 2 minutes before gradually adding the beef broth.
Adjust the Gravy: If the gravy becomes too thick while the patties simmer, add a small splash of beef broth. If it's too thin, allow it to simmer uncovered for a few additional minutes.
Mushrooms: Fresh white mushrooms will give you better texture, but canned sliced mushrooms can still be used, just as I included in my original recipe.
Nutrition
Calories: 303kcal | Carbohydrates: 18g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1039mg | Potassium: 550mg | Fiber: 1g | Sugar: 7g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg
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