Sorta Salisbury Steak Recipe -
Sorta Salisbury Steak Recipe

Sorta Salisbury Steak

Recipe by  

"This is a somewhat altered version of the original, thus the name. Everybody loves it! Water may be used in place of beef stock."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a Dutch oven, or deep iron skillet. Dredge steaks in some of the flour, reserving the rest of the flour. Brown steaks in the oil a few at a time, and remove to a plate. When all of the steaks are browned, place a layer of sliced onions into the Dutch oven, and alternate layers of steak and onion. Pour in beef stock and Worcestershire sauce.
  3. Cover, and bake for 2 hours in the preheated oven. Remove steaks and onions from the pan, and whisk in 2 tablespoons of the remaining flour. Bring to a boil over medium heat, and cook, stirring until thickened. Serve steaks and onions with gravy with mashed potatoes or noodles.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2006

To my mind, not at all like Salisbury Steak. This was very, very good on its own. I cooked on low in the crockpot for 8 hrs; dredged the meat in flour and seasoned salt, then browned, then layered in crockpot with onion and all the liquid called for. After 8 hours, I pulled everything out and made a delicious gravy with the liquid. The cube steak was falling apart as it was being served - I've never had such great-tasting, tender cube steak! I served with buttered egg noodles and brussel sprouts. Yum!

Most Helpful Critical Review
Jan 04, 2007

Cube steaks are tough and very bland so they need lots of "doctoring." This recipe adequately tenderizes the steaks, but contributes hardly any flavor. The only seasoning is a bit of Worchestershire. Even after adding salt and pepper, my family found the meat and gravy to be ho hum. Another problem with this recipe is the gravy prep. When making gravy properly you blend flour with fat and get a smooth paste before adding liquid. This recipe has you add flour to the fat AND broth so the flour immediately clumps up. The solution would be to retain your pan drippings when you brown the meat, add flour to those drippings and then add broth last.

Apr 13, 2006

Yes, yes, yes! These are soooo good. Nice and warm and homey feeling. I only use 4 cube steaks, dry onion soup mix instead of the onion (4 yr. old won't touch them), and add mushrooms. All the other recipes I'd found called for mixing ground meat with bread crumbs, then frying, etc. I call those meatloaves, not salisbury Thank you, Nanci, for such a great comforting recipe. *Update* : I've found that seasoning the steaks before you dredge them in flour makes them even better. I just use salt, pepper, and garlic powder, but you could use whatever you like. I have also started thickening the broth with a cornstarch/water mixture. That way, you definitely don't get any lumps from the flour.

Feb 04, 2005

I have made this twice using 4 cube steak. First time I added quartered mushrooms and chopped the onion instead of slicing. Came out pretty good so I tried again. Second time I omitted to worchershire, chopped the onion and sliced 8 oz mushrooms. Seasoned steaks with salt and pepper and then dredged in flour and browned. Then I added onions and sauted until limp and then added mushrooms and lightly browned. Added two cans beef stock, salt & pepper to tasted and added 1/4 teas. garlic powder. Simmered on stove for 2 hours. Last 30 minutes of simmering, I removed some broth and blended well with 1 tables cornstarch and returned to pan and continued simmering 30 minutes. Served with mashed potatoes and sauted zuchinni. Great gravy! Thanks so much for submitting.

Feb 04, 2008

My family loved it. Used lipton onion soup mix instead of onions. And served with rice. Was very tender and my husband asked for more. Didn't make enough gravy for my family so I made our favorite packaged gravy and mixed it in with the gravy as noted in the recipe. Turned out perfect. This is a keeper in our home.

Apr 29, 2015

This was great but I only really used it for cooking technique. I used New York Steaks pounded and cut in thirds. More seasoning all around: about a teaspoon each of celery salt, garlic salt, fresh ground pepper in the flour. Added about 2 Tbsp. fresh rosemary, then some thyme and bay leaf sprinkles, and 2 cloves garlic to the broth. Used one fewer spoons of Worchester -- because of other comments. And splashed in about 1/4 cup cabernet sauvignon-- to make sure it tenderized. Great flavor. Also strained and de-fatted the remaining broth after adding flour and whisking. Made the gravy very smooth. Placed steaks back in gravy to serve. Will continue to tweak, but really good start. Great comfort food. Update -- Now, I saute the onions in the pan after browning to scrape up the bits of goodies on the pan, then deglaze with a splash or two of red wine. Bring to boil to cook out a bit of the alcohol, then add the broth and other seasoning. Also, if you're using an iron skillet (recommend), you might need a bit more broth if the pan is larger...

May 25, 2003

My husband and boys really liked this recipe. It was so gooood.

Jan 30, 2006

This recipe smelled so good cooking and the first few bites were great, then the Worcestershire sauce started overpowering the dish. I would make this again, but cut the Worcestershire sauce back to maybe one teaspoon, or not use it at all. All in all, it was an easy dish to make and the meat was fork tender.


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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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