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frozen salisbury steak​

The Most Effortless Irresistible Frozen Salisbury Steak

This Frozen Salisbury Steak recipe transforms frozen beef patties into a restaurant-quality comfort food dish in under 45 minutes. With rich mushroom gravy and simple techniques, it delivers hearty family dinners with minimal effort.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salisbury Steaks
  • 6 frozen beef patties 1/3 pound each
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • salt and black pepper to taste
Rich Gravy
  • 3 tablespoons butter
  • 1 large yellow onion thinly sliced
  • 8 oz mushrooms sliced, cremini or button
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup heavy cream
  • fresh thyme sprigs

Equipment

  • Large Cast-Iron Skillet
  • Whisk
  • Spatula
  • Cutting Board
  • Knife

Method
 

  1. Remove frozen beef patties from packaging and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Let rest for 5 minutes.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat. Cook patties for 4-5 minutes per side until golden brown and internal temperature reaches 160°F. Remove and set aside.
  3. In the same skillet, add butter and sliced onions. Cook for 3-4 minutes until onions begin to caramelize. Add mushrooms and cook for 3 minutes until golden.
  4. Sprinkle flour over the onion-mushroom mixture and stir for 1 minute. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard until smooth.
  5. Reduce heat to medium-low and simmer gravy for 5 minutes until thickened. Stir in heavy cream and fresh thyme.
  6. Return patties to the skillet, spoon gravy over each, and simmer for 5 minutes totablet: System: minutes.

Notes

Avoid overcrowding the skillet to ensure proper searing. Whisk flour thoroughly to prevent lumpy gravy. Use a meat thermometer to confirm patties reach 160°F. Store patties and gravy separately in the refrigerator for up to 3 days or freeze for up to 3 months, thawing overnight before reheating gently on the stovetop.
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