Classic Homemade Salisbury Steak

This Homemade Salisbury Steak recipe brings classic comfort food to your table with rich flavors and a luscious brown gravy. It combines lean ground beef with simple pantry staples to create a hearty, satisfying meal that cooks up in just about 30 minutes. Perfect for those cozy evenings when you want something warm and filling without too much fuss.

Ingredients

• Ground Beef 80/20 blend: perfect balance for flavor and moisture, the fat helps make the onion gravy rich
• Panko Breadcrumbs: keeps the patties tender while holding everything together you can substitute crushed saltine or Ritz crackers as a handy alternative
• Egg: acts as a binder so the patties hold their shape during cooking
• Dijon Mustard: adds a subtle tang and depth to the meat mixture
• Ketchup: brings a hint of sweetness and acidity that balances the savory flavors
• Worcestershire Sauce: a classic umami booster that enhances the overall taste
• Onion Powder and Garlic Powder: simple seasonings that amplify flavor without the need to chop fresh aromatics
• Yellow Onion: sliced and cooked with the patties for sweetness and a savory base for the gravy
• All-Purpose Flour: used to thicken the luscious brown gravy
• Beef Broth: creates the rich gravy that coats the patties and adds moisture

Step-by-Step Instructions

Sauté the Aromatics:

Heat some oil in a large skillet over medium-high heat. Add sliced yellow onions and cook until softened and golden, about 5 to 7 minutes. This step builds the flavor base for your gravy and adds sweetness to the dish.

Mix the Meat:

In a large bowl, combine the ground beef, panko breadcrumbs, egg, Dijon mustard, ketchup, Worcestershire sauce, onion powder, and garlic powder. Use your hands to gently mix until just combined. Avoid overworking the meat to keep the patties tender.

Form the Patties:

Divide the meat mixture into equal portions and shape each into oval patties or classic hamburger shapes. Set them aside on a plate to rest for a few minutes.

Brown the Patties:

Add a little more oil to the skillet if needed and increase the heat to medium-high. Place the patties into the skillet along with the sautéed onions. Cook each side for 4 to 5 minutes until nicely browned and no longer pink inside. Remove the patties and set aside.

Make the Gravy:

Reduce the heat to medium and sprinkle flour into the pan drippings and onions. Stir constantly and cook for 2 to 3 minutes to form a roux. Slowly whisk in beef broth a little at a time until the sauce is smooth and thickened. If there are not enough drippings, start with butter instead.

Simmer Together:

Return the patties to the skillet, spoon the gravy over them, and let everything simmer gently for about 5 minutes. This helps the flavors meld and ensures the patties stay juicy.

Serve and Enjoy:

Spoon the Salisbury steaks and gravy over mashed potatoes, white rice, or egg noodles and enjoy this warm, comforting meal.

Save Pin

I love how the sliced onions transform once cooked and combined with the gravy. They add a beautiful sweetness that balances out the savory patties. This was a regular dish on my childhood dinner table, especially during chilly seasons when everyone craved something hearty and satisfying.

Storage Tips

Allow the Salisbury steaks and gravy to cool completely before storing to prevent condensation and sogginess. Use airtight containers to keep flavors sealed in and refrigerate for up to 3 to 4 days. Leftovers reheat beautifully on the stove or in the microwave and often taste even better the next day as flavors continue to develop.

Ingredient Substitutions

You can swap the panko breadcrumbs for crushed saltine crackers or crushed Ritz crackers without losing texture or flavor. If you don’t have Dijon mustard, a mild yellow mustard will do in a pinch. For a gluten-free option, use gluten-free flour and breadcrumbs. Beef broth can be replaced with mushroom broth or vegetable broth for a different but still flavorful gravy.

Serving Suggestions

This Salisbury steak shines served over creamy mashed potatoes or steamed white rice. Add steamed green beans or roasted carrots on the side for a traditional, complete meal. If you prefer a lower-carb option, cauliflower mash or sautéed leafy greens make excellent accompaniments.

Pro Tips

Cook the patties on medium-high heat to achieve a golden brown crust that locks in juices. Don’t skip cooking the sliced onions with the patties as they add essential sweetness and depth to the gravy. If your skillet doesn’t have enough drippings to make the roux, start with butter to create a rich base for the gravy.

Commonly Asked Questions

→ Is Salisbury steak the same as hamburger steak?

Not quite. Both use ground beef and are cooked in a skillet, but Salisbury steak includes seasonings like Dijon mustard, egg, ketchup, and breadcrumbs for extra flavor and texture.

→ Can I prepare the patties ahead of time?

Yes, you can mix and form the patties a day in advance. Store them separately from the gravy in airtight containers and reheat gently before serving.

→ How do I know when the patties are fully cooked?

The patties are done when no pink juices run out when pressed. For accuracy, use a meat thermometer aiming for an internal temperature of 160°F (71°C).

→ What can I serve with Salisbury steak?

It pairs wonderfully with creamy mashed potatoes, white rice, or steamed green beans for a balanced, hearty meal.

→ How should leftovers be stored?

Allow patties and gravy to cool before placing them in airtight containers. Refrigerate and consume within 3–4 days for best flavor retention.

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