Homemade Salisbury Steak (Printable Version)
# What You'll Need:
→ Beef Patties
01 -
453 g lean ground beef (80/20)
02 -
30 g panko breadcrumbs
03 -
1 large egg
04 -
15 ml Dijon mustard
05 -
15 ml ketchup
06 -
15 ml Worcestershire sauce
07 -
2 g onion powder
08 -
2 g garlic powder
→ Gravy
09 -
1 medium yellow onion, thinly sliced
10 -
15 g all-purpose flour
11 -
480 ml beef broth
12 -
30-40 g unsalted butter (optional if drippings insufficient)
13 -
15 ml olive oil or vegetable oil
# Step-by-Step Directions:
01 -
In a large bowl, combine ground beef, panko breadcrumbs, Dijon mustard, ketchup, Worcestershire sauce, onion powder, garlic powder, and the egg. Gently mix until fully blended using your hands.
02 -
Scoop the mixture into equal portions and shape each into oval patties. Set aside.
03 -
Heat oil in a large skillet over medium-high heat. Add the patties and sliced onions. Cook until patties are browned and fully cooked through, with no pink juices, approximately 4-5 minutes per side. Remove patties and set aside.
04 -
To the skillet drippings, stir in flour and cook for 2–3 minutes to form a roux. Gradually whisk in beef broth until smooth and thickened. If drippings are insufficient, start with butter instead. Return the patties to the skillet and simmer with gravy until heated through and thickened.
05 -
Plate the patties with brown gravy and onions. Serve immediately, ideally over mashed potatoes or white rice.
# Helpful Notes:
01 -
Sear patties on medium-high heat for a golden crust before simmering to enhance flavor.
02 -
Including sliced onions in cooking adds sweetness and depth to the gravy.
03 -
Cool leftover patties and gravy to room temperature before refrigerating in airtight containers for up to 4 days.