Salisbury Steak
This classic Salisbury Steak recipe features savory ground beef patties, pan-fried to perfection, and then simmered in a rich, homemade onion gravy. It's a comforting, easy-to-make main dish that's ideal for a hearty family meal and pairs wonderfully with mashed potatoes or noodles, offering a timeless taste of home.
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even browning and gravy making.
- 1 Large Mixing Bowl For combining the meat mixture.
- 1 Spatula For turning patties and stirring ingredients.
- 1 Whisk Essential for smoothing out the gravy, especially when adding cornstarch.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 1 1/2 pounds lean ground beef
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon ketchup
- 2 teaspoons dry mustard
- 4 dashes Worcestershire sauce
- 1 cube beef bouillon crumbled (or powdered beef base)
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 whole onion halved and thinly sliced (or diced if you prefer)
- 2 cups beef broth more if needed for thinning
- 1 tablespoon ketchup
- 1 teaspoon seasoning sauce such as Kitchen Bouquet, optional
- 4 dashes Worcestershire
- 1 teaspoon cornstarch optional
- Salt and pepper
Instructions
- For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
- Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
- For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
- Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Notes
Achieving a deep, rich flavor starts with properly browning the patties; this creates a flavorful fond in the skillet that forms the base for your gravy. Don't overcrowd the pan, as this steams the meat instead of searing it. For the gravy, ensure the onions are caramelized to a beautiful golden brown to add sweetness and depth. If using cornstarch, always mix it with a small amount of cold liquid before adding to the hot sauce to prevent lumps, whisking constantly until thickened. Taste and adjust seasoning for the gravy; a good quality beef broth makes all the difference. This dish pairs beautifully with mashed potatoes or egg noodles to soak up the delicious gravy.