Salisbury steaks simmered in a creamy horseradish Parmesan sauce. Tender, juicy patties in a velvety pan sauce that tastes more indulgent than the effort it takes. Super comforting and ready in just 30 minutes.
Why this recipe works
We keep the Salisbury steaks classic and straightforward, then finish them in a rich horseradish Parmesan sauce that turns this simple meal into something truly special. It’s the perfect mix of creamy and savory, just pure comfort with a little extra kick.
Serve with mashed potatoes for a cozy dinner that always gets rave reviews. I grew up eating horseradish on almost everything, so this sauce feels nostalgic and comforting in the best way.
Watch the recipe video
Let me guide you through the steps in this short step-by-step video, or follow along on YouTube.
The key to juicy Salisbury steaks
Mix the ingredients for the steaks gently with your hands until just combined, then divide the mixture into equal portions. Roll each one into a loose ball and press to about ¾ inch (2 cm) thickness. Be gentle! Overmixing or compacting the meat will make the patties tough.
Pro tip
For the juiciest steaks with a deep, flavorful crust, let your skillet heat properly before adding anything. Add oil and butter, and when the butter starts to foam, place the steaks in the pan. Sear for 5 minutes per side without touching or turning. This simple step guarantees golden-brown perfection and a tender center.
About the ingredients
Everything in this recipe is easy to find and comes together fast.
I use lean ground beef for its flavor without excess grease, but you can swap in ground turkey or chicken. For the mixture, we use an egg, breadcrumbs, salt, black pepper, dried onion, and Dijon mustard for a touch of depth.
The sauce could not be easier. It is a mix of heavy cream, horseradish, grated Parmesan, dry white wine, salt, pepper and a bit of dried thyme.
Use heavy cream at room temperature for the best texture, to prevent curdling, and a smooth, velvety result.
Recipe tips
If you prefer not to use wine, replace it with broth. Chicken or vegetable broth gives a delicate flavor, while beef broth adds a deeper note.
Serving ideas
- Serve these Salisbury steaks with mashed potatoes, mashed cauliflower, my potato gratin, crusty bread or homemade garlic bread to soak up the sauce.
- Add a simple side of steamed green beans, broccoli, or a crisp salad or this creamy cucumber salad for balance.
Make ahead
Shape the patties up to 8 hours in advance and store them covered in the fridge until you’re ready to cook.
Storing
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently in a skillet. Add a splash of milk to loosen the sauce.
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Salisbury Steaks in Horseradish Parmesan Sauce
Ingredients
Salisbury steaks
- 1.6 pounds ground beef
- 4 tbsp breadcrumbs
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp dried onion
- 1 egg
- 1 tsp Dijon mustard
- 1 tbsp olive oil - for cooking
- 1 tbsp unsalted butter - for cooking
Creamy horseradish sauce
- 1 yellow onion - diced
- 2 garlic cloves - minced
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp dried thyme
- ¼ cup dry white wine - or beef or chicken broth
- 1 ¼ cups heavy cream
- ½ cup grated Parmesan
- 1 tsp horseradish - more to taste
- chopped chives - for serving
Instructions
- Get your prep done before you start cooking: Dice the onion and mince the garlic cloves.
- To a large bowl, add ground beef, egg, salt, pepper, dried onion, breadcrumbs and mustard. Mix with your hands just until combined. Divide the mixture into 4 equal balls and press down on each one by using a spatula or a hamburger press until ¾ inch (2 cm ) thick.
- Heat oil and butter over medium high heat in a large skillet. Add the Salisbury steaks and sear, undisturbed, 5 minutes per side. Remove from skillet and set aside.
- Reduce the heat to medium. Add garlic, onion, salt, pepper and thyme. Cook for 3 minutes.
- Deglaze with white wine. Simmer for 2 minutes while stirring and scraping up the brown bits from the bottom of your skillet with a wooden spoon.
- Pour in cream and bring to a gentle boil. Stir in horseradish and Parmesan. Taste and adjust the horseradish, we start with 1 teaspoon but you can add 1 more, it really depends on how strong your horseradish is.
- Return the steaks the the skillet. Top with chives and simmer for 5 minutes. Enjoy!
Video
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