Salisbury Steak with Onion Gravy

Classic Salisbury Steak with Rich Onion Gravy

Salisbury steak is a comforting dish, perfect for cozy dinners with family and friends. This version of Salisbury steak includes a savory ground beef patty and a rich, flavorful onion gravy that ties it all together. Serve it with mashed potatoes or your favorite side dish for a satisfying meal.

Ingredients

1 pound ground beef
⅓ cup bread crumbs
2 teaspoons ketchup

1 teaspoon mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder

½ teaspoon onion powder (optional, use if not using fresh onion in gravy)

For the Gravy

1 small onion, thinly sliced

1 teaspoon oil
2 cups beef broth
4 tablespoons flour
1 teaspoon ketchup
½ teaspoon Worcestershire sauce
Salt, to taste

Preparing the Onion Gravy

If you’d like caramelized onions in your gravy, start by cooking the onions until they are soft, golden, and rich in flavor. These onions will add a beautiful sweetness to the gravy and pair perfectly with the savory beef.

Slice and Caramelize the Onion
Thinly slice one small onion and set it aside. In a large skillet, heat 1 teaspoon of oil over medium-high heat. Add the sliced onion and cook, stirring occasionally, until the onions turn golden brown, about 7-8 minutes. Once caramelized, remove the onions from the skillet and set them aside in a bowl.

Making the Salisbury Steak Patties

These flavorful Salisbury steak patties are easy to make and cook up wonderfully juicy with a few simple ingredients.

Combine Ingredients
In a large mixing bowl, combine the ground beef, bread crumbs, ketchup, mustard, Worcestershire sauce, garlic powder, and onion powder (if you’re not using fresh onion in the gravy). Mix until all ingredients are well incorporated.
Form the Patties
Divide the beef mixture into 3-4 equal portions. Roll each portion into a ball, then flatten slightly to form patties. To help the patties cook evenly and prevent puffing, make a shallow indent in the center of each patty with your thumb.

Cooking the Salisbury Steaks

These Salisbury steak patties cook best in a large frying pan. Searing them in the pan not only cooks the meat but also creates a base for the gravy.

Heat the Pan and Sear the Patties
In the same skillet used for caramelizing the onions, heat a teaspoon of oil over medium-high heat. Add the Salisbury steak patties to the pan and cook for about 15-20 minutes, flipping every 5-6 minutes. The internal temperature should reach 165°F. Once cooked through, remove the patties from the skillet, place them on a plate, and cover loosely with foil to keep them warm.

Making the Rich Onion Gravy

This rich, savory gravy ties together the entire dish, and it’s easy to make using the pan drippings from the Salisbury steaks.

Prepare the Broth Mixture
In a small bowl, whisk together 4 tablespoons of flour with 1 cup of beef broth until smooth and lump-free. This flour mixture will help thicken the gravy.
Deglaze the Pan
After removing the Salisbury steaks, pour out most of the liquid from the skillet, leaving about 3-4 tablespoons. Allow the pan to cool slightly, then add 1 cup of beef broth. Bring the broth to a gentle boil over medium heat, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits will add depth and flavor to the gravy.
Thicken the Gravy
Gradually add the flour-broth mixture, whisking continuously to avoid lumps. Add the remaining ketchup and Worcestershire sauce, then season with salt to taste. Continue whisking until the gravy thickens, about 2-3 minutes. If using caramelized onions, add them to the gravy and stir well.
Combine and Simmer
Place the Salisbury steaks back in the skillet with the gravy. Let them simmer for a few minutes to allow the flavors to meld together. The patties will absorb some of the gravy, enhancing their savory taste.