Why You’ll Love This Recipe
This recipe combines familiar comfort food with a flavorful twist. Horseradish cuts through the richness of the cream and Parmesan without making the sauce overwhelmingly spicy.
Everything comes together in one skillet, which means less cleanup. The browned bits left behind after searing the beef also become part of the sauce, adding extra savory flavor.
Best of all, the entire meal can be on the table in around 35 minutes.
Ingredients
For the Salisbury Steaks
- 1½ lbs lean ground beef
- ⅓ cup plain breadcrumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Horseradish Parmesan Sauce
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ cup low-sodium beef broth
- 1¼ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1–2 teaspoons prepared horseradish
- 1 teaspoon Dijon mustard
- Salt to taste
- 2 tablespoons chopped fresh chives or parsley
How to Make Salisbury Steaks in Horseradish Parmesan Sauce
1. Prepare the Beef Mixture
Place the ground beef in a large bowl.
Add breadcrumbs, egg, Dijon mustard, Worcestershire sauce, salt, black pepper, and onion powder.
Using clean hands, gently mix everything until just combined.
Avoid squeezing or overworking the meat. Gentle mixing helps keep the finished patties tender.
2. Shape the Salisbury Steaks
Divide the mixture into four equal portions.
Shape each portion into a thick oval patty approximately ¾ inch thick.
Press a shallow indentation into the center of each patty with your thumb. This can help the steaks cook more evenly.
3. Sear the Patties
Heat olive oil and butter in a large skillet over medium-high heat.
Once the skillet is hot, add the patties.
Cook for approximately 4–5 minutes per side, until a deep brown crust develops.
Transfer the patties to a plate.
They don’t need to be completely cooked through at this stage because they’ll finish cooking in the sauce.
4. Cook the Onion and Garlic
Reduce the heat to medium.
Add the diced onion to the same skillet and cook for approximately 3 minutes, stirring occasionally.
Add the garlic, thyme, and black pepper.
Cook for another 30 seconds, just until fragrant.
5. Deglaze the Skillet
Pour in the beef broth.
Use a wooden spoon to scrape the browned bits from the bottom of the skillet.
Allow the broth to simmer for approximately 2 minutes.
Those browned bits add plenty of savory flavor to the finished sauce.
6. Make the Horseradish Parmesan Sauce
Reduce the heat to medium-low and pour in the heavy cream.
Bring the sauce to a gentle simmer.
Add the Parmesan gradually, stirring until melted and smooth.
Stir in 1 teaspoon horseradish and the Dijon mustard.
Taste before adding additional horseradish. Different brands vary considerably in strength.
7. Finish the Salisbury Steaks
Return the browned beef patties to the skillet.
Spoon some sauce over each patty.
Simmer gently for approximately 5–7 minutes, or until the steaks are fully cooked. Ground beef should reach 160°F (71°C) internally.
If the sauce becomes too thick, add a splash of beef broth.
8. Garnish and Serve
Remove the skillet from the heat.
Sprinkle with chopped chives or parsley and a little freshly grated Parmesan.
Spoon plenty of creamy horseradish Parmesan sauce over each Salisbury steak and serve immediately.
Tips for Juicy Salisbury Steaks
Don’t overmix the beef. Mix only until the ingredients are evenly incorporated.
Use a hot skillet. A properly heated skillet creates the flavorful browned crust you want.
Don’t constantly move the patties. Leave them undisturbed while searing so they develop good color.
Use freshly grated Parmesan. It melts into cream sauces more smoothly than many packaged shredded cheeses.
Add horseradish gradually. Start small, taste the sauce, and increase it according to your preference.
Keep the sauce at a gentle simmer. Excessively high heat can cause cream-based sauces to separate.
What Does Horseradish Parmesan Sauce Taste Like?
The sauce is rich and creamy from the heavy cream and Parmesan, while horseradish adds a sharp, slightly peppery bite.
It shouldn’t taste overwhelmingly spicy. Instead, the horseradish helps balance the richness of the dairy and beef.
If you prefer a mild sauce, start with one teaspoon. For a stronger horseradish flavor, gradually add more after tasting.
Recipe Variations
Mushroom Salisbury Steaks
Sauté 8 ounces of sliced mushrooms after removing the beef patties. Once browned, continue with the onion and sauce.
Extra Garlic Version
Increase the garlic to four or five cloves for a stronger garlic flavor.
Lighter Sauce
Replace part of the heavy cream with half-and-half. The sauce will be thinner and less rich.
Ground Turkey Version
Ground turkey can replace the beef. Cook turkey patties to an internal temperature of 165°F (74°C).
Spicy Horseradish Sauce
Add additional horseradish and a pinch of crushed red pepper for more heat.
What to Serve With Salisbury Steak
Creamy mashed potatoes are especially good because they soak up the Parmesan sauce.
You can also serve this dish with:
- Egg noodles
- Steamed rice
- Roasted potatoes
- Green beans
- Roasted broccoli
- Glazed carrots
- Mashed cauliflower
- Crusty bread
- Simple green salad
How to Store Leftovers
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3 days.
Store the Salisbury steaks together with the sauce so the meat remains moist.
How to Reheat
Place the steaks and sauce in a skillet over low heat.
Add a small splash of beef broth, milk, or cream if the sauce has thickened in the refrigerator.
Cover and warm gently until thoroughly heated.
Avoid boiling the sauce aggressively during reheating.
Frequently Asked Questions
What Is Salisbury Steak?
Salisbury steak is made from seasoned ground meat formed into patties and typically cooked with gravy or sauce. Unlike a traditional steak cut from whole beef, Salisbury steak starts with ground beef.
Can I Make Salisbury Steaks Ahead of Time?
Yes. Shape the raw patties several hours ahead, cover them, and keep them refrigerated until you’re ready to cook.
Can I Leave Out the Horseradish?
Yes. The sauce will become a creamy Parmesan sauce rather than horseradish Parmesan sauce, but the recipe will still work.
Is Horseradish Very Spicy?
Prepared horseradish has a sharp heat that’s different from chili peppers. The cream and Parmesan soften its intensity considerably in this recipe.
How Do I Keep Salisbury Steak From Falling Apart?
Egg and breadcrumbs help bind the patties. Shape them firmly enough to hold together without heavily compressing the meat.
Also avoid flipping them repeatedly while they’re searing.
Why Is My Parmesan Sauce Too Thick?
Cream and Parmesan naturally thicken as they cook and cool. Stir in a little beef broth until you reach your preferred consistency.
Why Is My Sauce Too Thin?
Allow it to simmer gently for another few minutes. Keep in mind that Parmesan sauce thickens further as it cools.