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Easy, Dan-Good Salisbury Steak

Easy, Dan-Good Salisbury Steak

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Have you ever had real deal, adult Salisbury steak? This dish gives the stuff you find in cafeterias and TV dinners a whole new definition! Juicy, tender beef patties, rich gravy, onions, mashed potatoes… real comfort food! This dish is also easy and inexpensive.

For the beef, you want to use some good 80/20. You basically prepare your beef like you would for meatloaf, and shape your patties in ovals to give them a “steak” shape. Plenty of Dan-O’s in the beef mixture and on the outside will give it the perfect flavor!

For the gravy, we just make a basic gravy with pan drippings, onions, and beef broth. I am not a big fan of mushrooms, but you can totally add those if that’s your thing! Just mix them in the pan when you add the onions.

Serve your Easy, Dan-Good Salisbury Steak with mashed potatoes and a green side. Enjoy!


  • 2 lbs 80/20 ground beef
  • 1 yellow onion
  • 2 cups beef stock
  • 3 tbsp flour
  • 1 tbsp minced garlic
  • Vegetable oil
  • ¾ cup bread crumbs
  • 2 eggs
  • Worcestershire sauce
  • Red wine vinegar
  • Dan-O’s Original Seasoning
  • Salt and pepper
  • Mashed potatoes
  • Chopped parsley (optional)

Preparation Instructions

  1. In a bowl, add your beef, bread crumbs, minced garlic, and egg. Add in about 2 tbsp Dan-O’s Seasoning, 1 tbsp Worcestershire sauce, and a splash of red wine vinegar. Mix everything together and loosely form 5-6 patties. Form patties into an oval shape. Coat each side of the patty with Dan-O’s Seasoning. Quarter and slice up on onion and set to the side.
  2. Heat up a pan to medium-high and add a few tbsp of oil. Once hot, sear your beef patties for a few minutes on each side until a sear/herb crust forms. Do NOT cook patties all the way. Once seared, remove patties from pan and set to the side. Turn the heat down to medium.
  3. In your medium pan, add your onions to the leftover grease and cook for a few minutes, scraping the goodness of the bottom of the pan. From there, add in your flour and mix well (add more oil if none is left at the bottom of the pan). Form a quick roux, bring to a light brown, and then slowly mix in your beef stock.
  4. Bring your stock/gravy to a simmer and reduce. Salt, pepper, and Dan-O’s to taste. Add in a bit of Worcestershire and red wine vinegar for added flavor. Once gravy thickens, add your beef patties back in to finish cooking.
  5. Cover your pan and cook your steak patties for 10 minutes or so on low until they reach an internal temperature of 160 degrees. Remove lid, and serve warm over mashed potatoes. Allow 5 minutes to cool/rest before eating.
  6. Enjoy!


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