Salisbury Steak with Onion Gravy

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Recipe: Salisbury Steak with Onion Gravy

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 4

  • Calories: ~380 kcal per serving (steak + gravy)

Ingredients

The Steaks

  • 1 lb (450g) Lean Ground Beef (85/15 or 90/10)

  • 1/3 cup Panko or Italian breadcrumbs

  • 1 large Egg, lightly beaten

  • 1 tbsp Worcestershire sauce

  • 1 tsp Garlic powder

  • 1 tsp Onion powder

  • Salt and black pepper to taste

  • 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 (optional, for tang)

  • Fresh parsley for garnish

Instructions

  1. Form the Patties: In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined (don’t overwork it!). Shape into 4 oval patties about 3/4-inch thick.

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

  3. Sauté the Onions: In the same skillet, melt the butter. Add the sliced onions and cook over medium heat for 8–10 minutes until soft and golden brown.

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

  5. Simmer the Gravy: Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer.

  6. Combine: Place the patties back into the gravy. Reduce heat to medium-low, cover, and simmer for 5–7 minutes until the steaks are cooked through and the gravy has thickened to your liking.

  7. Serve: Garnish with fresh parsley and serve immediately.

Notes & Pro-Tips

  • Texture Secret: Using Panko breadcrumbs and an egg ensures the “steak” is tender and moist rather than dense like a hockey puck.

  • The “Fond”: Don’t wipe out the pan after searing the beef! Those brown bits (called the fond) are flavor gold for your gravy.

  • Consistency: If the gravy is too thick, splash in a little more broth. If it’s too thin, let it simmer uncovered for a few more minutes.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 380 kcal
Protein 26g
Total Fat 22g
Carbohydrates 16g
Sodium 680mg

Benefits of This Meal

  • High Protein: Excellent for muscle repair and satiety.

  • Iron-Rich: Beef provides a significant source of heme iron, which is easily absorbed by the body.

  • Budget-Friendly: Uses ground beef to mimic the experience of an expensive steak dinner.

Common Q&A

Q: Can I use ground turkey instead of beef? A: Absolutely. Just add a teaspoon of beef bouillon to the gravy to keep that deep, savory flavor profile.

Q: How do I store leftovers? A: Keep them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the gravy.

Q: What are the best side dishes for this? A: Garlic mashed potatoes are the gold standard, but it also pairs beautifully with egg noodles or steamed green beans.

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