Here’s my go-to salisbury steak recipe, made with ground elk instead of beef, mixed with simple seasonings and topped with a rich mushroom gravy that brings all the flavors together.
This elk salisbury steak has become our family’s favorite comfort food dinner during the colder months. I often make extra gravy because my kids love to pour it over their mashed potatoes. And let’s be honest – those leftovers make the best lunch sandwiches the next day!
Why You’ll Love This Salisbury Steak
- Unique game meat twist – Using elk instead of traditional beef gives this classic comfort food a leaner, more flavorful profile that’s perfect for game meat enthusiasts.
- Rich mushroom gravy – The homemade gravy, made with mixed mushrooms and bison broth, creates a savory sauce that perfectly complements the elk patties.
- Healthier alternative – Elk meat is naturally leaner than beef, higher in protein, and contains more iron and B vitamins, making this a nutritious twist on the classic recipe.
- Simple ingredients – Despite its gourmet feel, this recipe uses basic pantry staples combined with game meat to create a memorable meal.
What Kind of Ground Elk Should I Use?
Ground elk meat typically comes in different lean-to-fat ratios, but most elk is naturally very lean compared to beef. For this Salisbury steak recipe, look for ground elk that has a bit of fat added to it – ideally around 90/10 or 85/15 lean-to-fat ratio – which will help keep your steaks juicy and tender. If you can only find super lean ground elk (93/7 or leaner), don’t worry! You can add a tablespoon of olive oil or finely chopped bacon to the meat mixture to increase the fat content. When buying ground elk, make sure it’s fresh and has a deep red color without any grey spots. If you’re getting it from a butcher, ask when it was ground – the fresher, the better for this kind of dish.
Options for Substitutions
This recipe is pretty adaptable – here’s what you can swap if needed:
- Ground elk: If elk isn’t available, you can use ground venison, bison, or lean grass-fed beef. Regular ground beef (80/20) works too, but you might want to cut back on the butter since it has more fat.
- Bison broth: No bison broth? No worries! Beef broth or stock works just fine. You could even use mushroom broth for a different but tasty twist.
- Italian seasoned bread crumbs: Plain breadcrumbs work well – just add 1 teaspoon of Italian seasoning. You can also use crushed crackers or rolled oats for a different texture.
- Avocado oil: Any neutral cooking oil like grapeseed, canola, or light olive oil will do the job just as well.
- Mixed mushrooms: Any mushroom variety works here – button, cremini, or portobello are all good choices. You can even use rehydrated dried mushrooms in a pinch.
- Dijon mustard: Regular yellow mustard or whole grain mustard can step in for Dijon. If using yellow mustard, start with 2 teaspoons since it’s a bit stronger.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking with elk meat is preventing it from becoming dry and tough, since it’s much leaner than beef – adding a bit of butter or oil to the meat mixture helps keep it moist and tender. A common mistake is overworking the meat when forming the patties, which can lead to dense, tough steaks – instead, handle the mixture gently and shape the patties loosely. To ensure your gravy turns out smooth and lump-free, make sure to whisk the flour into the mushroom mixture gradually while the pan is still hot, and slowly add the broth while stirring constantly. For the best flavor development, don’t rush the mushroom and onion cooking process – let them brown properly over medium heat for about 8-10 minutes until they’re nicely caramelized and their natural sweetness comes through.
What to Serve With Salisbury Steak?
This hearty elk Salisbury steak calls for classic comfort food sides that can hold their own alongside the rich mushroom gravy. Creamy mashed potatoes are a natural choice – they’re perfect for soaking up all that delicious sauce. For some color and nutrition on your plate, try adding steamed green beans or roasted Brussels sprouts tossed with a bit of garlic. If you want to keep things simple but satisfying, egg noodles or rice work great too, and they’re especially good at catching every bit of the gravy. A side of buttered carrots or sweet corn would also complement the earthy flavors of the elk meat really well.
Storage Instructions
Keep Fresh: Place your leftover salisbury steak in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. The gravy might thicken a bit in the fridge, but don’t worry – that’s totally normal!
Freeze: This elk salisbury steak freezes really well! Let it cool completely, then place it in a freezer-safe container with the gravy. It’ll keep nicely for up to 3 months. I like to freeze individual portions – it makes for such an easy dinner later on.
Warm Up: To enjoy your leftover salisbury steak, heat it slowly in a covered pan on the stovetop over medium-low heat. Add a splash of broth if the gravy seems too thick. If using frozen steaks, thaw them overnight in the fridge before reheating. The microwave works too – just use 50% power and heat in short intervals, stirring the gravy occasionally.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 120-140 g
- Fat: 90-100 g
- Carbohydrates: 60-70 g
Ingredients
- 1.5 pounds minced elk
- 2 tablespoons butter
- 1 1/4 cups mixed mushrooms
- 1 medium onion, finely sliced
- 1 2/3 cups bison broth
- 1/2 cup italian seasoned bread crumbs
- 1 egg
- 1 tablespoon all-purpose flour
- 3 tablespoons tomato ketchup
- 1 tablespoon dijon mustard
- Sea salt, to taste
- Black pepper, freshly ground
- 2 tablespoons avocado oil, split
Step 1: Prepare the Mushrooms
Begin by cooking the assorted mushrooms in a dry cast iron skillet for a couple of minutes to remove some of their moisture.
Once they have released some liquid and slightly browned, set them aside for later use.
Step 2: Cook Onions and Combine with Mushrooms
Melt butter in a large cast iron skillet over medium heat.
Add the sliced onions and cook until they are golden brown, fragrant, and tender.
Return the mushrooms to the skillet with the onions and continue cooking for approximately 4-5 more minutes, stirring occasionally.
Remove this mushroom and onion mixture from the skillet and set aside on a plate.
Step 3: Form Elk Patties
In a large mixing bowl, combine the ground elk with ¼ cup of bison bone broth, all of the Italian herb bread crumbs, and the egg.
Season with sea salt and freshly ground black pepper to taste.
Mix thoroughly, ensuring not to overmix, as this can make the patties tough.
Form the mixture into six equally sized patties for even cooking.
Step 4: Prepare the Sauce Mixture
In a separate bowl, whisk together the remaining bison bone broth, Worcestershire sauce, ketchup, and Dijon mustard until well combined.
This mixture will serve as the savory sauce for your patties.
Step 5: Cook the Elk Patties and Assemble
Heat the cast iron skillet over medium-high heat.
Brown the elk patties on both sides until they have a nice sear.
Once browned, spread the prepared onion and mushroom mixture evenly over each patty in the skillet.
Step 6: Simmer with Sauce for Final Touch
Pour the bone broth sauce mixture into the skillet with the patties.
Cover the skillet and reduce the heat to a simmer.
Allow the patties to cook for 15-20 minutes, or until the meat reaches your desired doneness.
The sauce will infuse the patties with additional flavor as they cook.
Serve hot, and enjoy this flavorful dish!
