How to Make Salisbury Steak Patties from Scratch and Freeze Them for Later! Dairy-Free Option!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
As a Brit, Salisbury steak was not something I grew up eating. It just was not part of the food culture back home. But it was one of those meals my husband talked about from his childhood.
Proper comfort food. The kind of dinner you remember. Simple, filling, and always served with something to soak up a rich gravy.
So I set out to learn it properly and surprise him!
Not the frozen version. Not the shortcut version. A real, from-scratch Salisbury steak with soft, well-seasoned patties and a thick, savory onion gravy that feels like it belongs on a plate of mashed potatoes and green beans on a cold day.
This recipe quickly became one of those dependable family dinners. The kind you can make without overthinking it. The kind that fills the kitchen with that familiar, cozy smell and gets everyone asking how long until dinner is ready.
This is also a big batch recipe, because that is what works for our family. It makes 8 patties, which gives us dinner plus extras. If you need less, you can absolutely halve it. If you need more, double it. Just keep the ratios the same and it works beautifully.
As a military family working through baby step 2 of our debt free journey, meals like this matter more than ever. We are making more from scratch, stretching ingredients further, and building meals that feel like a treat without costing a fortune.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and head into the kitchen to make a proper, from-scratch Salisbury steak dinner that you can enjoy now or freeze for later!
Equipment
- Large bowl
- Cookie sheet (if freezing the patties)
- Parchment paper
- Scissors
- Freezer bags (if freezing the patties)
- Frying pans with lids
- Spatula
- Measuring jugs, cups and spoons
- Serving spoon
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Ingredients
Serves 4 to 6
For the Salisbury Steak patties
- 2 lbs ground beef
- 1/2 cup panko breadcrumbs (or any breadcrumbs you prefer)
- 4 tbsp dried minced onion
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp celery salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 tsp salt
- 2 eggs, beaten
- 1 tbsp water
For frying
- 4 tbsp olive oil
For the gravy
- 4 tbsp salted butter (or dairy-free butter)
- 4 cups boiling water
- 4 beef stock cubes
- 1 onion, diced
- 4 tbsp flour
- 2 tbsp Worcestershire sauce
How to Make This Recipe Dairy-Free!
Good news! This recipe is very easy to adapt for a dairy-free diet.
The only dairy ingredient in the recipe is the butter used in the gravy. Simply replace the butter with your favorite dairy-free butter substitute or use additional olive oil instead.
When preparing this recipe for someone with a dairy allergy, always double-check ingredient labels, especially on store-bought items such as breadcrumbs and beef stock cubes, as ingredients can vary between brands.
With a simple butter swap, you can enjoy all the rich comfort and flavor of homemade Salisbury steak while keeping the recipe completely dairy-free!
Step By Step Instructions
Step 1: Mix the patties
Add the ground beef, breadcrumbs, dried minced onion, onion powder, garlic powder, celery salt, black pepper, parsley, salt, eggs, and 1 tbsp water to a large bowl.
Mix with your hands until just combined.
Avoid over-mixing so the patties stay tender.
Step 2: Shape
Divide into 8 portions and shape into oval patties.
I like to cut 8 individual squares of parchment paper and place each patty onto its own square as I shape them – see the image above.
This makes the patties much easier to handle, transfer to the frying pan, and freeze later if you’re meal prepping. The parchment squares prevent sticking and allow you to separate the patties individually without having to pry them apart after freezing.
Place each shaped patty onto its own parchment square on a baking sheet or tray.
Step 3: Cook the patties (in 2 pans to avoid overcrowding)
Heat 2 tbsp olive oil in each pan over medium heat.
Add patties, working in batches if needed. Cook for about 5 to 6 minutes per side until browned and cooked through. Use lids to reduce splatter.
Step 4: Set aside
Remove patties from the pans and set aside. Do not clean the pans.
Step 5: Start the gravy base
Scrape up the browned bits from the bottom of each pan. These add flavor.
Step 6: Cook the onion
Add 2 tbsp of butter (or dairy-free butter) and diced onion (divided between each pan) and cook until softened.
Step 7: Make the roux
Now sprinkle in 2 tbsp flour to each pan and stir well. Cook for 1 to 2 minutes so it loses the raw flour taste.
Step 8: Add liquid
Mix boiling water with stock cubes, then divide and pour an equal amount into both pans.
Then add 1 tbsp Worcestershire sauce to each pan. Stir until smooth and beginning to thicken.
Step 9: Finish cooking
Return patties to the pans. Cover and simmer on low to medium heat for 5 to 10 minutes until the gravy thickens and everything is heated through.
Step 10: Serve
Serve hot with mashed potatoes and green beans or your favorite simple sides.
Storage
- Cooked patties and gravy can be stored in the fridge for up to 3 days.
Freezer Meal Option
- After shaping the patties in step 2, leave each one sitting on its individual parchment square and place them onto a baking sheet or tray.
- Freeze until solid, then transfer the patties and parchment squares to labeled freezer bags. Keeping the parchment between the patties makes it easy to remove only what you need later without everything sticking together.
- Freeze for up to 3 months.
- To cook from frozen, thaw overnight in the fridge and continue from Step 3.
Notes and Troubleshooting
Notes
- Use hands for mixing to keep texture correct
- Do not overwork the meat or patties will become dense
- Cooking in two pans helps everything brown instead of steam
Troubleshooting
Patties falling apart? Add a little more breadcrumb or let mixture rest 5 minutes
Gravy too thin? Let simmer longer or add a small flour slurry
Gravy too thick? Add a splash of hot water or stock
Serving Ideas
- Serve over creamy mashed potatoes
- Pair with green beans or peas
- Add a slice of buttered bread to soak up gravy
- Serve with simple carrots or corn for a full plate
Why You’ll Love This Recipe?!
- Family friendly comfort food
- Simple pantry ingredients
- Freezer friendly for future meals
- Rich homemade gravy
- Perfect for batch cooking
FAQ
Yes, just keep all ingredient ratios the same.
Yes, store with gravy in airtight containers and reheat gently.
Ground turkey can work but flavor will be lighter.
The Best Homemade Salisbury Steak Freezer Patties and Gravy Recipe! (Big Batch)
Ingredients
Equipment
Method
- In a large bowl, combine ground beef, breadcrumbs, dried minced onion, onion powder, garlic powder, celery salt, black pepper, parsley, salt, eggs, and water. Mix gently by hand until just combined.
- Divide mixture into 8 portions and shape into oval patties. Cut 8 individual parchment paper squares and place each patty onto its own square as you shape them. This makes the patties easier to transfer to the pan and also helps prevent sticking if freezing.
- For best results use 2 frying pans with lids, to avoid overcrowding.Heat 2 tbsp olive oil in each of two pans over medium heat. Add patties and cook for 5 to 6 minutes per side until browned and cooked through. Work in batches if needed. Remove patties and set aside.
- In the same pans, scrape up the browned bits from the bottom. Add 2 tbsp of butter (or dairy-free butter) and diced onion (divided between each pan) and cook until softened.
- Sprinkle 2 tbsp flour into each pan and stir well. Cook for 1 to 2 minutes.
- Dissolve stock cubes in boiling water. Divide evenly between both pans and add Worcestershire sauce. Stir until smooth and beginning to thicken.
- Return patties to the pans. Cover and simmer on low to medium heat for 5 to 10 minutes until the gravy thickens.Serve hot with mashed potatoes and your choice of sides.
Notes
- Use hands for mixing to keep texture correct
- Do not overwork the meat or patties will become dense
- Cooking in two pans helps everything brown instead of steam
Parchment Paper Tip!
- I like to cut 8 individual parchment paper squares and place each patty on its own square while shaping.
- This makes transferring the patties to the frying pan much easier and works especially well for freezer meal prep.
- Once frozen, the parchment prevents the patties from sticking together and allows you to remove only the number you need.
Dairy-Free Option
This recipe is very easy to adapt for a dairy-free diet. The only dairy ingredient is the butter used in the gravy. Simply replace it with your favorite dairy-free butter substitute or use additional olive oil instead. If cooking for someone with a dairy allergy, always check ingredient labels carefully, especially on breadcrumbs and beef stock cubes, as ingredients can vary between brands. With a simple butter swap, you can enjoy all the rich comfort and flavor of homemade Salisbury steak while keeping the recipe completely dairy-free.Storage
- Cooked patties and gravy can be stored in the fridge for up to 3 days.
Freezer Meal Option
- After shaping patties in Step 2, leave each patty on its own parchment paper square and place on a tray. Freeze until solid, then transfer to labeled freezer bags.
- Freeze for up to 3 months.
- To cook from frozen: thaw overnight in the fridge and continue from Step 3.
Related Recipes
- Onion Soup Mix
- Check out all our Ground Beef Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Takeaway
Some meals just feel like home even if you did not grow up with them.
This one has quickly become part of our regular rotation. It is simple, filling, and dependable. The kind of dinner that brings everyone to the table without fuss!
What To Try Next?!
Share & Rate This Recipe!
If this becomes one of your go-to comfort meals, tap the stars on the recipe card and leave a quick comment. It really helps others find simple, reliable dinners too!
Last update on 2026-06-10 / Affiliate links / Images from Amazon Product Advertising API
