The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

Thank you for this video. When we were children (I am 71), Mom 'n' Dad would take us out (maybe every month or two) to a nearby, small restaurant---the Southwestern Pennsylvania equivalent of a diner. They had Salisbury Steak on the menu. It came with corn and peas, mashed potatoes or French fries, a boatload of gravy, and homemade rolls, fresh from the oven. Dessert was always homemade apple pie a la mode. The food was consistently excellent and those meals remain some of the top culinary moments of my life.

As someone who actually LIKES the TV Dinner Salisbury Steaks... I have to admit that this looks a whole lot better. I printed your recipe and I'll be feeding this to my guinea pigs... I mean my family... in a few days. I can't wait.

Made this for a crowd today. Prepped everything, browned steaks, then followed directions for onions & mushrooms, etc and then put it in my large slow cooker until we got home. It was sooo good and perfect after a long,crazy day. I had made potatoes & broccoli & it was delicious!

My mom cooked everything in iron skillets. And she also insisted they be scrubbed with hot soap and water. They were wonderful pieces of kitchen equipment ❤ Dont worry about a little acid from wine tomatoes etc

Made correctly and with loving care (as this was), Salisbury Steak with mushroom gravy and mashed potatoes is one of my all-time favorite dinners. Thank you! 👏💯💙

Salisbury steak was my all time favorite tv dinner to eat (we were a Navy family and weren't exactly affluent, so tv dinners were pretty common on our shopping list at the Naval Base commissary); this recipe just takes my love for Salisbury steak up quite a few notches. I'm retired and living comfortably and love my ribeyes, but I STILL love a good Salisbury steak dinner with mashed taters, gravy, and veggies. Great recipe, thanx for sharing!

This dish is a real winner. I made it a few months ago - my husband raved! Made it again for dinner tonight. Just as good. The only difference is I make a bit more gravy and add an extra half pound of mushrooms and it is perfect. My husband waited in anticipation all day. I didn’t dare not make it. Thank you for all your great recipes. Love the family interaction❤️.

In Finland we have a similar dish called "Lindström's Steaks", which also have some beetroot mixed with the minced meat that gives them their distinctive purple color and adds to the flavor. Often served with fried onions and either boiled potatoes or mash. Crushed lingonberries (with a lot of sugar to cut the super sour taste) also goes well with that, as do pickles.

This is called Hamburger Steak in Hawaii, you put a fried egg on top with the gravy and it becomes the Loco Moco usually both served with rice. One of my go to favorites.

I will never get tired of having Brooklyn-Ed Norton reinvent my 90s kid diet into haut cuisine. James, you, your channel and your family are a treasure for all of us. Thank you for this budget recipe, I've got to try this some time.

Professional chef tip. Mix the breadcrumbs together with the minced meat, before you mix in anything else. That way the crumbs will be mixed evenly without lumps. Also, the point of mixing in breadcrumbs, or boiled dried rice, or potato flakes, etc., is to have starch hold on the fat that would otherwise melt and run of out of the patties leaving them dry. THAT is what makes the patties juicy (bread crumbs holding on to the fat), not the added fluid, no matter how much crumb paste you add (you want to make meat patties, not bread cakes with meat flavour, no?). Also, keep the meat cold until mixed (with anything), and keep the mixing to as little as necessary because the physical act of swirling and/or mushing the minced meat will add heat to it and make the fat begin to melt. If you mix a large amount, it can be helpful to do it in batches, cooling down the minced meat mush, in between the mixes with other ingredients. And you don’t need eggs if you use fresh meat (eggs add protein, meat is already protein), unless you have added so much bread crumbs that it has turned into a meat flavoured dough. Recipes telling you to add eggs to minced meat is a left over from the days before the meat grinder was invented, and minced meat was what you got after boiling the bones to get every last piece of meat to fall off which you then took and chopped (minced) into little pieces, and those pieces most definitely needed eggwhite to bind together since the proteins in the meat had already coagulated when the bones were boiled.

This is basically the same as rissoles and gravy, which we make in Australia. We even serve with the same sides! Cool to learn that :)

Just FYI: When making the meat patties, I mix the wet ingredients (milk, eggs, etc) and seasonings together first, then combine that with the meat. This makes the meat nice and loose, then I sprinkle in the bread crumbs, mixing gently with my hands, then forming the patties. I let them sit while doing the onions and mushrooms. Seems more efficient to me.

Salisbury steak is delicious. It's definitely ranked with the best comfort foods for me.

Bro this is wonderful! a timeless American comfort classic! Do more of these elevated classics!

My mom made this for us when we were growing up. Surprisingly delicious. My mom has been gone for a while now. Really happy you shared this and showed me hoe to make properly.

Yesterday I made this exactly to the directions. It is OUTSTANDING. Served over mashed, with cauliflower on the side. From here it is easily customizable to fit our individual tastes. The secret that chefs don’t want you to know? Brown food tastes best.

This is pretty much the recipe that my mom handed down to me. I've loved Salisbury steak as far back as my memory goes. Very few comfort foods (for me) can match Salsteak, mashed potatoes and a veg. The only critique I would offer is instead of bread crumbs, use Panko instead. It provides much better firmness and keeps everything moister. As for the thickness, yours is more like Hamburg steak (Frikadelle in German), a much thicker version of the American Sals steak which is usually one-half to one inches thick.

Made this for my Japanese wife, and she loved it. She's used to a similar dish called "hambagu," which is popular in many Japanese homes (also a specialty in restaurants.) It's almost exactly the same thing but uses panko instead of Italian breadcrumbs and omits the Worcestershire and mustard in the patties. It's served with a demi-glace or Worcestershire and ketchup-based sauce on top. Funny how this dish brings a sense of nostalgia in both cultures (and I don't think there's an association between hamgabu and TV dinners either)

I made this for dinner tonight, MAGNIFICENT!!! My husband walked in the door from work and raved as to how good it smelled and wished there was some way of bottling the aromas from cooking this dish. I will be making this often. Thank you.

Such a nice couple and family. I love wholesome family content like this. Keep up the great food and work.

This looks delicious. I especially like the grated onion along with the breadcrumbs/milk. However, I think you missed one thing: mashed potatoes. That gravy deserves a mound of buttery, fluffy mashed potatoes. That makes it a 10 in my book. Thanks again. Looking forward to trying this soon.

Taras pronunciation was perfect (from the UK). This looks great, definitely gonna try this. Love the channel and how down to earth you guys are, keep it up.

As an Australian, I only know of Salisbury Steak as a low-key punchline on the assorted Stargate series. I had no idea what it was, but this looks delicious. I have to cook for my parents, and this looks like something that my [fussy/dietary restrictions] mother would really like. Deffo giviing this a go. 👍

It’s a misconception that you can’t use acids in a cast iron pan. It all depends on how good your seasoning is, but most people re-season the pan after using an acid IMO. I cook with acidic foods in mine all the time and I don’t have any issues. In some cases I actually like the flavor that the cast iron gives off lol. I wouldn’t be too worried about it though.

"If you think of cafeteria food, don't. It's delicious." Is this implying that cafeteria and frozen dinner salisbury steaks aren't delicious? 'Cause I'll fight you.

I just discovered this channel this morning. Love your presentation and the recipes you choose to make !

I've made Salisbury steak several times this year. I even started making it into meatballs--so good!

I don't think I've ever seen it made from scratch, very cool, thanks!

This is an excellent week meal dish like you mentioned. Love the addition of mustard, grating of onion and garlic, all these extra touches that raise the dish to deliciousness. As always a great mini class Jim and Tara, Thanks for the recipe!

My step mother used to make something similar to this. I think she made regular burger patties though. She would sauté onions and mushrooms, cook bacon, brown gravy and mashed potatoes. After everything was ready, she would place the patties in the cast iron pan and top it with everything. (If you make enough of the toppings, you can use it on the mashed potatoes to really boosted them in flavor too.) She would then add 2-3 layers of swiss cheese and cover it for 10 minutes to let it melt down completely from the heat of the food. She called it bacon swiss burgers. You serve the patties and a pile of mashed potatoes covered with everything and enjoy. This is easily an 8-9 level dish IMO, for a home cooked meal. Y'all did a great job on the video. I'll give y'all a sub and see what I come across. Cheers!

You are the best Chef for the home cook on KZfaq. Your recipes are explained well and doable for those who believe peanut butter and jelly are involved and complicated, we thank you.

One of my all-time favorite dishes of all time.

It's Wooster Jim. Just Wooster. Forget all the other bits. Great show!

"A lot of you ask about this burner... I don't recommend that you get this burner!" I was drinking when this came across and I couldn't stop myself from laughing and getting choked and nearly shooting Cheerwine out of my nose... The food is great, don't get me wrong, but plenty of people can show me how to make great food. But those little wall-breaking moments of personality are why I choose to watch Sip and Feast over the others.

Haven't eaten this in years - we don't seem to "do" it in England - but my mouth was watering by the time you made the sauce. One more for the culinary bucket list, thank you.

Wonderfully delicious recipe! Your techniques and explanations are always perfect! Every time I make them they always turn out fantastic. Thank you for sharing them with us ❤

I happen LOVE Salsbury Steak, and believe that ALL dishes depends on the cook and how it's done. So, no one should shy away because of thinking it's a low brow food. If you do dishes like you just showed, it's AWESOME!!! :) Thanks for the posting. Love it. Yours, SammyC

Outstanding! Love you guys and how well your tutorials are. Thank you!

I love Salisbury steak. I'm going to make it and use some leftover bacon grease for the gravy. This with creamy mashed potatoes and peas makes a great cold weather "comfort" meal.

This hit so many notes of my childhood. Tara nailed it, totally diner food. I hope you guys still have out east, in Queens where I grew up, only 1 remains from the 6 years ago. Anyway, this looks spectacular! 1 pan cooking finishing with an amazing gravy. Definitely serve with mashed potatoes, and the only thing missing is the frozen brownie 😂

I have made Salisbury steak for years. I never followed a recipe. I just went by taste from diners, cafeteria, and even frozen meals. I just did up with everything you have listed here except for the wine, the mustard and the Worcestershire sauce. Everyone loves it, but adding those key ingredients will be a game changer. I can’t decide whether they want to make this or steak Diane tonight. Love your videos.

What is funny is that I've made Salisbury steak a lot of times for family and did a lot of testing to get the recipe right. My highly researched and taste tested version is almost the exact same as this... Nice job Sip and Feast! I have added french onion soup mix to the meat sometimes just to add a bit more umami. Not a bad option, but both work well!

As a Brit I must say that Tara's pronunciation of Worcestershire is perfection. But this will be my first ever attempt at Salisbury steak - thank you!

Awesome! Been making various versions of this for half a century, still one of my favourites with rough smashed taters ( with parmasen and diced green onion if ya got it) and a pile of peas and carrots, mmmmm best simple winter food and very economical, thanks for this, loved the gravy recipe!

As far back as the 40’s and 50’s my mom used this almost identical recipe, but instead of calling it ‘salisbury steak’ she called the burgers ‘frigadellas’. She also slighted variated the recipe and then shaped it into one mound for her ‘meat loaf’. I suspect that this is certainly not an unfamiliar recipe to most old timers. It’s certainly a goodie!

I love home made Salisbury steaks. They're Soooooo much better when you make them yourself. DON'T BUY STOUFFERS

Love watching your videos. While I am an experienced home cook, I am glad you take the time to explain things. I cook with my grand daughter and it helps me get the point across when we make one of your recipes, for instance the grandma pizza series and this recipe is a foundation meal. I also love that she embraces the concept of leftovers. BTW it makes a great open face sandwich with a salad the next day!

I LOVED the Salisbury steaks in the school cafeteria in the 70's and 80's.

You make it sound like people don't like Salisbury Steak. I LOVE Salisbury Steak. I grew up on Banquet and Swanson TV dinner Salisbury Steak. I haven't had either in 50 years, but I wouldn't turn them down. I may go out and buy some now.

Your channel is just amazing! High-level food some days, and basic comfort food on others (but always delicious)!

An old fashioned, always a winner dish!!!! The secret is knowing how to keep the burger part from drying out. For my taste, there can't be too much black pepper!! That burner is great to have for power outage times if you have electric cooktop. I keep one on hand.

LOL! "I don't recommend you get this burner" love you dude

Delicious! Turned out perfect. Thank you for the great dishes! 😋

Thank you Tara for the crack the egg in a separate bowl comment. I was taught that as well😉 Jim this looks really good. Warm comfort food😋

Really enjoy when your wife gives her commentary. Adds a great deal of context and flair from just the recipe alone. Great video

I love good Salisbury Steak, and this recipe is a real good take on my memory of this delicious meal. I grew up in a budget conscious household, and never felt deprived with meals like this on the menu. Thanks for this recipe.

My mom used to make a version of Salisbury steak that I remember having at a Helsings Cafeteria that we would occasionally go to. It is curiously associated with Diners and Cafeterias as it seems to be somewhat of a mainstay on the menu. However I prefer to think of it as comfort food. And regardless of where it is most commonly associated, if done well it can be a very tasty and satisfying meal that is very inexpensive and easy to prepare.

This recipe is a testament to your skills as a cook. You've managed to balance flavors perfectly and create a dish that's both comforting and sophisticated 🤗🧡👌

Home made Salisbury steak is a great week night meal and anyone who doesn't get by its TV dinner and cafeteria history is losing out.

I grew up on Swanson's Salisbury Steak TV dinners and had never made it from scratch. Your video and printed recipe made it sooo easy to make and it was AMAZING! Unfortunately, I didn't have any wine but it still came out juicy, full of flavor, and much better than Swanson ever produced! Thanks for the delicious memory!!😋

Thank you so much for your effort matching your shirt with the sofa.

Fun Fact: Salisbury Steak is named for the Doctor that used Ground Beef as the subject in his quest for for a Healthy Diet, he used Civil War Soldiers as his test subjects. Dr. James Salisbury 😁 I love making this, it's so easy and DELICIOUS. Easy way to check how much ground pepper you're grinding is to grind onto a sheet of wax paper then you can easily pour it into a measuring spoon. If you always crank the Grinder the same amount (1/2 turn or 1/3 turn) you can figure out how many turns you need by doing this once or twice... "oh yeah, 5 cranks is 1/2 t spoon".

I would love to see a Italian American typical thanksgiving dishes. Im not Italian but I know you guys eat different things like stuffed artichokes and a lot of us are curious about exactly what you have ❤

Who doesn't love Stouffer's ?!!! I love TV dinners!!

This looks scrumptious. I will definitely be making this. Thank you!!

Honestly, if it was renamed something like the "Sip & Feast Steak" no one would even question it. Thanks for sharing this, so many of us are on a tight budget, so to have something pretty affordable but made nice, good calll!

Speaking of the mashed potatoes and peas being good as a side, it's basically a deconstructed shepherd's pie.

James Salisbury invented it as a whole meal with cheap meat. He's buried in Cleveland at the same cemetery as Elliot Ness, James A Garfield, Harvey Pekar, John Rockefeller, and Alan Freed. Great visit, that place!

Thank you! Haven’t had Salisbury steak in years - you’ve inspired me to make some!

They are wonderful with Polish "kopytka" (very similar to Italian gnocchi:)) or roasted potatoes, if you don't like mashed potatoes / potato puree, like me:) And believe it or not, I used Teriyaki sauce instead of Worcestershire sauce once or twice (I just ran out of it and had to improvise:)), and it worked amazingly well, too:)

I love homemade Salisbury steak. Dr. Salisbury would be proud. Don't be shy about adding grated carrots to the mix if your eaters avoid veggies. This is a perfect hidden vegetable carrier.

Suggest more oil in the pan to avoid that uneven sear on the patties, and to produce a better fond. Also, after the patties are done -- go in the onions first, with a bit of water or stock. Lid on, heat down, and really caramelize the heck out of the onions to bring more flavor into the gravy.

Thank you for this recipe! It will be a good one to fix for my elderly Mom who has trouble chewing her food! Bless You!

The canonical ingredients are: ground beef patties... and sauce. Whatever else may or may not be added, the dish is not intended to be complicated or difficult to prepare, so less is definitely more. At some point in time the ingredients for Swiss Steak, Smothered Hamburg Steak, and this dish were gleefully muddled by cooks according to region, ethnicity, and taste, leading to what we have here, which is a somewhat complicated version of what is supposed to be a simple dish. So-called 'experts' may disparage the Salisbury Steak presented in frozen dinners, but it actually is one of the most orthodox recipes, and, for at least the last thirty-five years, was the only way you were likely to get Salisbury Steak, barring the odd special appearance at a 'Golden Corral' in your neighbourhood, or some throwback diner that hasn't had a menu change since Nixon. Braising of the steaks is quite unnecessary, as the meat has already been thoroughly tenderised through grinding, or 'pulping' as Salisbury himself states. He also advocates moderate broiling, suggesting the steaks are to be through-cooked before the exterior surfaces get too burned. His sauce, apparently derived from Worcestershire or Halford Sauce, is prepared at the last minute, and poured over the freshly 'broiled' steaks before serving; today, a type of Brown sauce is more common; if the steaks are tented, then there should be enough time to evolve a gravy from pan juices, using flour as a thickener; if meat juices are not too fatty, a precooked roux may be used, eliminating that 'flour-ey taste'. Thanks for posting.

Making it today! We make more of your recipes than any other. Never have we been disappointed, never. Y'all are our very favorite yanks!

I was born in Houston Tx, raised in Mississippi since age 18, im 54 now.... I'm as Southern as it gets. Down here we call it Hamburger Steak, and it's served once a week. We don't use breadcrumbs or Stove Top Stuffing much, maybe bread for our meatloaf. Instead, we mix our 80/20 with garlic/onion powder, season salt (i prefer Tony's), thyme, pepper, lemon pepper; yep thats right, LP gives meat/steak a great flavor. We dice a yellow onion into small pieces, not mince, and mix. No egg needed! Most importantly, a hot cast iron pan, with olive/veg oil, and we sear. Yes, we sear with olive oil; i often use it for grilling.This way the meat isn't mushy like meatloaf, but instead like a seared steak topped w/gravy. Then u know the rest, we do our gravy much like urs, cept with no wine. It all works out in the end if it's cooked with love. One tip, try cooking ur peas with some Velveeta, its so delicious. Oh, gotta say, i love that plaid club chair in the background!!!!!!!

I just found your channel (and subscribed!) today. Made this for dinner tonight. My kids loved it. Said I need to make it again. First time I've ever made this dish. Thank you!

Fantastic recipe. First time I had salisbury steak since the early 80's and this was great. Thanks.

Love their accents. So old school. Great execution.

Making this tonight.. thanks once again for your awesome videos and dinner ideas..

Made tonight, absolutely delicious. Thank you!

I have really come to enjoy and reference this channel often. Thank you!

I learn so much on this channel. Thanks!

Great job I will try it! Thank you

Loved the Back and forth with Tara.

Absolutely delicious! My hubby loved it!

One of my favorite meals growing up, and yours is the closest to my Mother's I've seen. Thank you so much, since she's passed I've never made it, but you just inspired me because I miss it so much, soooo good!! Thank you again!

Funny thing is the wife and I just made this last weekend for the first time. And the last time we had it was years ago in TV dinners. I love it. Very filling and wholesome

A restaurant that was great when I was young, and is still good (The Pub - Pennsauken, NJ), offered salisbury steak as a child's meal. I ordered it well into my older teenage years (read 15, 16, 17, 18), it was so good. Thanks SO much for this recipe and demonstration. Love your channel, presentation, and sense of humor.

I love this recipe, I love your banter back and forth!! Yep! I am a new subscriber now. ❤❤❤

you guys are so good together. thank you.

Looks delicious! I've always loved salisbury steak especially with the mushrooms and onions sauce (gravy)..and mashed potatoes is perfect with it. Thanks for posting!

Something I learned recently for all formed mined meat is that if you toss them back and forth in your hands a few times, it presses out any residual air pockets that may have formed during the resting/shaping process. Works for meatballs, burgers, etc. Can't site anything to prove it works, but air expands when exposed to heat so I thought it made a lot of sense logically and I've noticed a difference. 🤷‍♂

When I was a college student in the '80s, there was a Hoffbrau type place off campus that served Salisbury Steak - it was a real treat (much better than the cafeteria versions) when I had the money to "splurge" (which was, like, $5 in college student money in those days). Definitely giving this a try.

ok so this has been on my feed for like 3 weeks, and it looks so amazing im watching it.

We made this recently & it was amazing. Thank you!

This was the first meal I had after joining the military. Salisbury steak, mashed potatoes and boiled green beans. It was delicious.

Looks SO GREAT!