- Gravy - A great Salisbury Steak begins and ends with the gravy. Our gravy is “lick-the-plate” great. You can sub in mushrooms if you prefer.
- Patties - We make our patties oval shaped to resemble steaks. You can make yours circular to fit more in the pan if needed.
- Onion Soup Mix - Some like to add extra onion flavor by mixing in a packet of onion soup mix into the ground beef.
Video: Salisbury Steak
Salisbury Steak with Onion Gravy
- 1 pound ground beef
- 1 egg
- 1 tablespoon tomato paste
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon garlic powder
- ¼ cup dry breadcrumbs
- ½ teaspoon ground black pepper
- kosher salt to taste
- 2 tablespoon butter
- 1 onion diced
- 2-3 tablespoon flour
- ½ teaspoon dried thyme
- 1 ½ cups beef broth
- 1 teaspoon soy sauce
- 6 oz mushrooms (optional) sliced
- 3 tablespoon fresh parsley (optional) chopped
- In a large mixing bowl, combine the ground beef, egg, tomato paste, yellow mustard, Worcestershire Sauce, garlic powder, breadcrumbs, pepper, and salt. Mix well to combine all of the ingredients. Shape the meat mixture into four oval-shaped patties.
- Heat a large skillet over medium heat for about a minute, then add the butter. Place the meat patties in the skillet and cook them for about 4 minutes on each side, or until they’re well-browned. Remove the patties from the skillet and set them aside.
- Prepare gravy: add the chopped onions to the skillet and reduce the heat to medium-low. Cook the onions until they are translucent and caramelized, about 15 minutes. Sprinkle 2 to 3 tablespoons of flour over the caramelized onions and stir to coat. Cook the flour-coated onions for another minute, until the flour starts to smell toasty. Add the dried thyme and cook until fragrant, about 30 seconds. Gradually stir in the beef broth and soy sauce and raise the heat back to medium.
- Add the seared patties back to the skillet. Bring to a gentle simmer, cover, and cook the patties for 10 more minutes, or until they’re cooked through. Taste the gravy for seasoning (it will thicken more as it cools). Remove the Salisbury steaks from the heat and serve them warm.
- Use 2 tablespoons of flour if you like your gravy on the thinner side, or 3 tablespoons of flour for a thicker gravy.
- You can make patties, flatter and more oval to resemble steak. You also get more surface sear and beef marinates more flavor. If you're cooking for four or more, make patties thicker and circular like hamburgers patties. This helps you fit more patties in the skillet.
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