Salisbury Steak with Onion Gravy

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Salisbury Steak with Onion Gravy

Salisbury steak is the ultimate “fancy-ish” comfort food. Unlike a standard burger, these patties are seasoned with aromatics and binders to create a tender, almost meatloaf-like texture. Smothered in a rich, velvety onion gravy, it’s a nostalgic dish that feels like a warm hug on a plate.

Recipe Details

  • Servings: 4 people

  • Prep time: 15 minutes

  • Cook time: 20 minutes

Ingredients

The Steaks

  • 1 lb Lean ground beef (85/15 or 90/10 works best)

  • 1/2 cup Panko breadcrumbs

  • 1 Large egg, lightly beaten

  • 1 tbsp Worcestershire sauce

  • 1 tsp Garlic powder

  • 1/2 tsp Onion powder

  • 1/2 tsp Salt & 1/4 tsp Black pepper

  • 1 tbsp Olive oil (for searing)

The Onion Gravy

  • 1 Large yellow onion, thinly sliced

  • 2 cups Beef broth (low sodium preferred)

  • 2 tbsp Unsalted butter

  • 2 tbsp All-purpose flour

  • 1 tsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • Salt and pepper to taste

Instructions

  1. Form the Patties: In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire sauce, and spices. Mix until just combined (do not overwork). Shape into 4 oval-shaped patties, about 3/4 inch thick.

  2. Sear: Heat oil in a large skillet over medium-high heat. Brown the patties for 3–4 minutes per side. They don’t need to be cooked through yet. Remove and set aside on a plate.

  3. Sauté Onions: In the same skillet, melt the butter. Add the sliced onions and cook for 5–7 minutes until soft and golden brown.

  4. Make the Roux: Sprinkle the flour over the onions. Stir constantly for 1–2 minutes to cook out the raw flour taste.

  5. Simmer Gravy: Slowly whisk in the beef broth, Worcestershire, and mustard. Bring to a light simmer until it begins to thicken.

  6. Combine: Return the steaks (and any juices from the plate) to the skillet. Lower the heat to medium-low, cover, and simmer for 5–8 minutes until the steaks are fully cooked and the gravy is glossy.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 345 kcal
Protein 26g
Total Fat 19g
Carbohydrates 14g
Fiber 1g
Sodium 680mg

Tips & Notes

  • Don’t Overmix: Over-handling the ground beef makes the “steaks” tough and rubbery. Mix until the ingredients are just distributed.

  • The Indentation: Press a small dimple into the center of each patty before cooking. This prevents them from puffing up into footballs and helps them cook evenly.

  • Flavor Boost: If you want a deeper color and flavor in your gravy, add a splash of red wine or a teaspoon of “Better Than Bouillon” beef base.

Benefits

  • High Protein: Excellent source of iron and Vitamin B12.

  • Budget-Friendly: Uses pantry staples and affordable ground meat to mimic an expensive steak dinner.

  • One-Pan Cleanup: The entire meal (minus sides) happens in one skillet, saving you from a mountain of dishes.

Q&A

Q: Can I use ground turkey instead of beef?A: Yes! However, turkey is leaner and can dry out. I recommend adding 1 tablespoon of olive oil to the turkey mixture to keep it moist.

Q: What should I serve this with?A: The classic pairings are creamy mashed potatoes or egg noodles to soak up that extra gravy. Steamed green beans or roasted carrots add a nice pop of color.

Q: Can I freeze Salisbury Steak?A: Absolutely. You can freeze the cooked patties in the gravy for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

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