We’ve made a lot of Salisbury steak recipes over the years, but this one really hits the spot. If you’re looking for the closest thing to Golden Corral’s version, you’re in the right place. We tested it, tasted it, and trust us-it’s the real deal.
Golden Corral Salisbury steak recipe is a seasoned ground beef patty, shaped like steak, seared and simmered in brown gravy with onions and mushrooms. It’s served hot and often paired with mashed potatoes or veggies.
Keep reading and we’ll show you how to make this cozy, comforting classic at home-step by step. You’ll also learn the best tips to get that perfect flavor and texture every time.
Why You Will Love This Golden Corral Salisbury Steak
You’ll love this Golden Corral Salisbury Steak for its rich, comforting flavors and budget-friendly ingredients. Juicy beef patties smothered in a savory mushroom-onion gravy create a hearty, satisfying meal.
It’s easy to make, perfect for weeknights, and delivers nostalgic diner-style comfort, like Golden Corral Sirloin Steak with every bite-no cafeteria memories required.
Ingredients Used in This Golden Corral Salisbury Steak Recipe
For the Salisbury Steaks:
- 1½ lbs 80/20 ground chuck
- 2 large eggs
- ¼ cup whole milk
- ⅓ cup grated onion
- 5 cloves garlic, minced or turned into a paste
- ½ cup Italian-seasoned breadcrumbs
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
Can use a bit Golden Corral Steak Seasoning for personal choice.
For the Mushroom Onion Gravy:
- 1 large onion, sliced root to stem
- 1 lb mushrooms, sliced
- 2 tbsp Worcestershire sauce
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ cup dry red wine (optional)
- 2 cups beef stock
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
Essential Kitchen Equipment Required
- Large mixing bowl
- Box grater
- Large skillet (preferably cast iron, 12″–14″)
- Wooden spoon or flat-edge spatula
- Measuring cups and spoons
- Foil (for tenting)
- Thermometer (optional but recommended)
Prep Time: 20 minutes
Cook Time: 30 minutes
How To Make Golden Corral Salisbury Steak
1. Make the Patty Mixture
Combine ground beef, soaked breadcrumbs, milk, grated onion, garlic, eggs, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix until just combined and form into 4–5 oval-shaped patties.
2. Sear the Patties
Heat oil in a large skillet over medium heat. Sear the patties for 4–5 minutes on each side until browned (they don’t need to be fully cooked yet). Remove and set aside.
3. Cook Onions & Mushrooms
In the same skillet, cook sliced onions and mushrooms with a pinch of salt until soft and browned, about 7–8 minutes.
4. Make the Gravy
Add butter, then stir in flour to make a roux. Cook for 45 seconds, then whisk in red wine (optional), beef stock, Worcestershire sauce, Dijon mustard, and thyme. Simmer until slightly thickened.
5. Simmer Patties in Gravy
Return patties to the skillet, cover, and simmer on low for 10–15 minutes until fully cooked (internal temp: 150°F) and gravy thickens.
6. Serve
Spoon gravy over the steaks and serve with mashed potatoes and peas for the full comfort food experience.
Check another steak recipe from golden corral called Golden Corral Pork Steak Recipe
Notable Tips to Make This Golden Corral Salisbury Steak Recipe Perfect
Here are some notable tips, that can help you to make this recipe perfect in the very first attempt. Check below
1. Grate the onion-carefully!
I like to use a box grater for the onion, but I always remind myself not to rush. I once grated my finger, and let me tell you, it was not fun!
2. Soak the breadcrumbs in milk.
Before I mix the meat, I let the breadcrumbs sit in milk for a few minutes. It makes the patties super soft and moist-like little meat clouds!
3. Make a panade.
That breadcrumb-milk-onion mix? That’s called a panade. It keeps the steak juicy. I used to skip it, but now I never do. It’s magic.
4. Don’t overmix the meat.
When I mix the beef, I try to be gentle. If I mix too much, it gets tough. I just fold everything together until it looks even.
5. Use wet hands to shape the patties.
This tip changed my life. I dip my hands in water before shaping the meat-it keeps things from sticking and makes forming the patties way easier.
6. Make a little dent in the middle.
I press my thumb into the middle of each patty just a bit. It helps them cook evenly and not puff up too much.
7. Watch the heat!
I keep my stove on medium or just below. One time I cranked it too high and burned the outside while the inside was raw. Not fun!
8. Use wine-or skip it!
The wine in the gravy gives it a fancy flavor, but if I’m out (or just not feeling it), I leave it out and use extra broth. Still tasty!
9. Let the gravy thicken slowly.
I don’t rush the sauce. I let it bubble gently until it thickens up. If it’s too thin, I let it simmer uncovered for a few more minutes.
10. Serve it with mashed potatoes.
Trust me on this one-Salisbury steak and mashed potatoes are best friends. I love to spoon that mushroom gravy all over both. It’s so good.
Some Delicious Ways to Enjoy This Golden Corral Salisbury Steak
Whether it’s a party, family function or you are enjoying this Golden Corral Salisbury Steak at your home, the following serving ideas can make your meal more comfortable and delicious to enjoy.
1. Creamy Mashed Potatoes – This is the go-to classic. That rich, velvety gravy just melts into the potatoes, and it’s honestly hard to beat. We did this the first time we made it-perfection.
2. Buttery Green Peas – A sweet pop of freshness against the deep, savory gravy. We steamed them with a pat of butter and a pinch of salt. So simple, so good.
3. Roasted Garlic Cauliflower – When we wanted something lighter, we roasted cauliflower florets with garlic and olive oil. It soaked up the sauce beautifully and added a nice bite.
4. Buttered Egg Noodles – One night we were out of potatoes, so we tossed the Salisbury steak and gravy over egg noodles. It became an instant favorite-super comforting.
5. Crispy Brussels Sprouts – Roasted until golden with a little balsamic glaze, the sprouts added a lovely crunch and tang to balance the rich beef and mushroom flavors.
6. White Rice or Brown Rice – We’ve done both, and they work great. The gravy clings to every grain, turning simple rice into something crave-worthy.
7. Cheesy Polenta – This one surprised us. Creamy polenta with Parmesan added a subtle nuttiness that paired amazingly with the steak and mushroom gravy.
8. Dinner Rolls or Garlic Bread – One night we served it with warm rolls and literally used them to mop up the gravy. We didn’t even need a side dish.
9. Grilled Asparagus – For a slightly fancier touch, we tried grilled asparagus with a drizzle of lemon. That fresh citrus kick cut through the richness in the best way.
10. Sweet Corn on the Cob – During summer, we served it with boiled corn and a little butter and sea salt. It was that perfect sweet-and-savory combo we didn’t know we needed.
How to Store and Reheat This Golden Corral Salisbury Steak Properly
Store leftover Salisbury steak in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over medium heat, adding a splash of beef broth or water to loosen the gravy. Cover and heat until warmed through. Alternatively, microwave in 30-second intervals, stirring occasionally.
Golden Corral Salisbury Steak Recipe
Ingredients
- 1½ lbs 80/20 ground chuck
- 2 large eggs
- ¼ cup whole milk
- ⅓ cup grated onion
- 5 cloves garlic minced or turned into a paste
- ½ cup Italian-seasoned breadcrumbs
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 large onion sliced root to stem
- 1 lb mushrooms sliced
- 2 tbsp Worcestershire sauce
- 2 tsp fresh thyme or 1 tsp dried
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ cup dry red wine optional
- 2 cups beef stock
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Combine ground beef, soaked breadcrumbs, milk, grated onion, garlic, eggs, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix until just combined and form into 4–5 oval-shaped patties.
- Heat oil in a large skillet over medium heat. Sear the patties for 4–5 minutes on each side until browned (they don’t need to be fully cooked yet). Remove and set aside.
- In the same skillet, cook sliced onions and mushrooms with a pinch of salt until soft and browned, about 7–8 minutes.
- Add butter, then stir in flour to make a roux. Cook for 45 seconds, then whisk in red wine (optional), beef stock, Worcestershire sauce, Dijon mustard, and thyme. Simmer until slightly thickened.
- Return patties to the skillet, cover, and simmer on low for 10–15 minutes until fully cooked (internal temp: 150°F) and gravy thickens.
- Spoon gravy over the steaks and serve with mashed potatoes and peas for the full comfort food experience.
Video
Notes
FAQs on This Golden Corral Salisbury Steak Recipe
Here, we’ve got you covered with some common questions about the Golden Corral Salisbury Steak that people often ask.
1. What is the difference between Salisbury steak and hamburger steak?
While both are made from ground beef, Salisbury steak typically includes binders like breadcrumbs, eggs, and milk, and is served with a rich gravy-often with mushrooms and onions. Hamburger steak is usually simpler, more like a ground beef patty seasoned and pan-fried, often without the flavorful additions and gravy.
2. What kind of steak do they use at Golden Corral?
Golden Corral doesn’t use whole cuts of steak for their Salisbury steak. It’s made from ground chuck, typically an 80/20 blend (80% lean, 20% fat), which we also used in this recipe. The fat content adds juiciness and flavor-key to that satisfying bite.
3. What makes Salisbury steak Salisbury steak?
It’s all about the mix: ground beef combined with breadcrumbs, eggs, milk, onion, and seasonings, formed into patties, seared, and simmered in a savory brown gravy. It’s not just a beef patty-it’s comfort food elevated with texture, flavor, and sauce.
4. Why is it called a Salisbury steak?
It’s named after Dr. James Salisbury, a 19th-century physician who believed that a diet of minced beef patties was beneficial to health. He created the dish as a protein-rich alternative to traditional meals, and it’s been a classic ever since.
5. Why is Salisbury steak so good?
Salisbury steak hits the perfect combo of juicy meat, tender texture, and rich gravy. The onions, mushrooms, and Dijon mustard add depth, while the breadcrumbs and milk keep it moist. It’s like a more flavorful meatloaf on a plate, and it’s deeply satisfying.
6. What is the cheapest time to eat at Golden Corral?
From our experience, the cheapest time to eat at Golden Corral is during weekday lunch hours (typically before 4 p.m.). That’s when you’ll find lower buffet prices compared to dinner or weekends, and you might still catch a few dinner items if you go later in the lunch window.
7. Can I use leaner ground beef?
You can, but we recommend sticking with 80/20 ground chuck for the best flavor and texture. Leaner beef may result in drier patties. The fat helps keep everything moist and rich, especially since the gravy is a star in this dish.
8. Do I need to use wine in the gravy?
Nope! While the dry red wine adds a great depth to the gravy, you can omit it if you’re avoiding alcohol. Just use a splash of extra beef stock or a little balsamic vinegar for added flavor-it’s still delicious.
9. How do I keep the patties from falling apart?
Make sure you don’t skip the panade (milk, onion, breadcrumbs mixture). That’s key to binding the patties. Also, don’t overmix the meat. Just combine until everything is evenly distributed-handling it too much can make the patties tough or crumbly.
10. What do you serve with Salisbury steak?
Mashed potatoes and peas are our go-to sides. They soak up that incredible gravy perfectly and give a nostalgic “TV dinner” vibe-but in the best way. You could also serve it with buttered noodles, roasted veggies, or even over rice.
This Golden Corral Salisbury Steak recipe is a far cry from the soggy school lunch stereotype. With tender patties, rich umami gravy, and home-cooked love in every bite, it’s the kind of dish that quietly earns a spot in your regular rotation.
Serve it on a cozy night with mashed potatoes and a glass of red-or just enjoy it solo with a crusty roll to sop up that gravy. Either way, it’s a nostalgic classic made new again.
Drop a comment on the blog with your feedback-I can’t wait to hear what you think.
Also, follow along on Pinterest and Reddit for more tasty updates. Your support and thoughts mean the world!
Delicious
Thanks Kane