Very Best Salisbury Steak Gravy

This classic Salisbury steak brings the kind of comfort you crave after a long day The patties are hearty and juicy swimming in a rich onion gravy that tastes like pure nostalgia It is one of those dishes that hits all the right notes and has been a family favorite for Sunday dinners and weeknight meals alike

I first made this on a chilly night when we needed something cozy My grandmother always made something similar and now my kids ask for it whenever they want real comfort food

Ingredients

• Ground beef: The foundation for savory juicy patties Use 80 percent lean for the best flavor and texture
• Bread crumbs: Help bind the meat so the patties hold together Choose fresh or panko for a lighter feel
• Milk: Keeps the patties moist A little goes a long way Whole milk works best
• Egg: Binds all the ingredients for a tender but firm steak
• Ketchup: Gives a touch of tang and depth Both patties and gravy benefit from this
• Worcestershire sauce: Adds umami richness Look for aged varieties for better flavor
• Onion powder: Lends subtle sweet onion flavor Opt for a fresh spice jar not one sitting for years
• Salt and pepper: Essential seasonings Taste and adjust for perfect balance
• Olive oil: Needed for browning patties Nice for flavor and even sear
• Butter: For the gravy Adds richness and mellows the onions Look for unsalted to control seasoning
• Onion: Sliced thinly It brings sweetness to the gravy A yellow or sweet onion works beautifully
• Beef broth: Gives that classic meaty flavor Try to pick low sodium for better control
• All-purpose flour: Thickens the gravy Use plain white flour for best results
• Tips: Fresh ground beef and a good onion are the key upgrades in this recipe

Step by Step Instructions

Prepare the Patties:

In a large bowl gently mix ground beef bread crumbs milk egg ketchup Worcestershire sauce onion powder salt and pepper Mix until just combined to keep the patties tender

Shape the Patties:

Divide mixture into four even portions and form each into an oval shape about one inch thick This oval shape helps them cook evenly

Brown the Patties:

Heat olive oil in a large skillet over medium heat Add patties and cook for five to six minutes on each side until a brown crust forms Remove from the skillet and rest on a plate to catch juices

Cook the Onions:

Add butter to the same skillet and let it melt on medium heat Add thinly sliced onions and let them cook slowly for five minutes until soft and beginning to turn golden

Make the Gravy:

Sprinkle flour over the cooked onions Stir and cook for one minute so the flour loses its raw taste Slowly pour in beef broth whisking to avoid lumps Stir in ketchup and Worcestershire sauce Bring the mixture to a gentle simmer and watch as the gravy thickens

Finish Cooking Patties in Gravy:

Return the browned patties plus any juices that collected back into the skillet Nestle them into the simmering gravy Cover the pan and let them cook gently on low for fifteen to twenty minutes so flavors meld and patties soak up sauce

Serve:

Spoon hot patties and a cascade of silky onion gravy over fluffy mashed potatoes or steamed rice This is where everything comes together

Save This

The onion in the gravy is my personal favorite part It softens and almost melts both thickening the sauce and adding sweetness My family always fights over the extra onions which is why I sometimes double them

Storage Tips

Leftover Salisbury steak keeps beautifully in the refrigerator Store with gravy in an airtight container for up to three days For longer storage freeze individual patties in sauce wrapped tight and reheat gently with a splash of broth

Ingredient Substitutions

Ground turkey or chicken works in place of beef for a lighter take To make gluten free use crushed gluten free crackers in place of bread crumbs and swap flour for a gluten free blend If out of Worcestershire try soy sauce with a dash of vinegar

Serving Suggestions

Ladle over mashed potatoes for the ultimate pairing Steamed rice soaks up all that rich gravy A side of buttered peas or green beans brings freshness Toasted bread is wonderful for scooping up every bit of sauce

A Little History

Salisbury steak was created in the late nineteenth century popularized by Dr James Salisbury who promoted ground beef dishes for health This recipe has evolved over the years but still brings the same comfort to the table as it did generations ago

Common Queries

→ What type of beef is best?

Use lean or regular ground beef for balanced flavor and moisture. Avoid extra-lean varieties to keep the patties tender.

→ Can I substitute the breadcrumbs?

Yes, crushed crackers or oats can replace breadcrumbs for binding the beef mixture together.

→ How do I prevent dry patties?

Don’t overmix the beef and ingredients. Shape gently and avoid overcooking for juicy, tender results.

→ What sides pair well?

This dish pairs well with creamy mashed potatoes, steamed rice, buttered noodles, or mixed vegetables.

→ Can I prepare the gravy ahead?

Yes, the gravy can be made in advance and gently reheated. Stir well before serving to restore its rich texture.

→ Is it possible to freeze leftovers?

The patties and gravy freeze well. Cool completely, then store in airtight containers for up to 3 months.