Here’s a classic Salisbury Steak recipe with a rich onion gravy — a hearty, comforting meal that pairs perfectly with mashed potatoes or egg noodles. 🥩🍽️
Salisbury Steak Recipe
Ingredients (Serves 4)
For the Steaks
- 1 lb (450 g) ground beef (80% lean recommended)
- ½ cup breadcrumbs
- 1 small onion, finely chopped
- 1 egg
- 2 tbsp milk
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- Salt and black pepper, to taste
For the Gravy
- 2 tbsp butter or oil
- 1 small onion, sliced thin
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup (optional)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Salt and black pepper, to taste
Instructions
1. Prepare the Steaks
- In a large bowl, combine ground beef, breadcrumbs, finely chopped onion, egg, milk, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Mix gently until just combined — avoid overmixing.
- Shape into 4 oval patties, about ¾ inch thick.
2. Brown the Steaks
- Heat 1 tbsp oil or butter in a large skillet over medium-high heat.
- Brown the patties 3–4 minutes per side (they don’t need to be fully cooked yet).
- Remove patties from skillet and set aside.
3. Make the Gravy
- In the same skillet, add butter (if needed) and sauté sliced onions until soft and caramelized, 5–6 minutes.
- Stir in beef broth, Worcestershire sauce, and ketchup.
- Bring to a simmer.
4. Finish Cooking
- Return the patties to the skillet, spooning some gravy over them.
- Cover and simmer over low heat 15–20 minutes until steaks are fully cooked (internal temp ~160°F / 71°C).
- Thicken the gravy with cornstarch slurry, stirring until it reaches desired consistency.
5. Serve
- Serve Salisbury steak with mashed potatoes, rice, or egg noodles.
- Spoon extra gravy and onions over the top.
- Optional: garnish with chopped parsley.
Tips
- For richer flavor, mix ½ tsp garlic powder or 1 tsp soy sauce into the meat mixture.
- You can bake the dish instead of stovetop: brown patties, then bake with gravy at 350°F (175°C) for 25–30 minutes.
- Leftovers reheat well and taste even better the next day.
I can also provide a quick 25–30 minute skillet version that’s simpler for weeknight dinners while keeping it just as flavorful.
Do you want me to give that version too?
