Calories: 550
Protein: 45g
Carbohydrates: 30g
Fat: 28g
Fiber: 3g
Sodium: 950mg
Ingredients
1 pound ground beef (80/20 lean)
1/3 cup plain breadcrumbs
1 large egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce, plus 1 teaspoon for gravy
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
1 tablespoon olive oil or vegetable oil
1 medium yellow onion, thinly sliced or chopped
2 tablespoons all-purpose flour
2 cups beef broth, low sodium
1 teaspoon Dijon mustard (optional, for added depth)
Fresh parsley, chopped, for garnish (optional)
Mashed potatoes, for serving
Green beans, for serving
Dinner rolls, for serving
Instructions
Prepare the Salisbury Steak Patties: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 1 tablespoon ketchup, 1 tablespoon Worcestershire sauce, garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Use your hands to gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough patties.
Form the Patties: Divide the meat mixture into 4 equal portions. Shape each portion into an oval or rectangular patty, about 1/2 inch thick. Ensure they are uniform in size for even cooking.
Sear the Patties: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the patties to the skillet, making sure not to overcrowd the pan (cook in batches if necessary). Sear the patties for 3-4 minutes per side, until deeply browned and a crust has formed. The patties do not need to be cooked through at this stage. Remove the seared patties from the skillet and set them aside on a plate.
Sauté the Onions: Reduce the heat to medium. Add the thinly sliced or chopped onion to the same skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Sauté the onions for 5-7 minutes, stirring occasionally, until they are softened and translucent, and lightly caramelized. If the pan seems dry, you can add a tiny splash more oil.
Make the Roux: Sprinkle 2 tablespoons of all-purpose flour over the sautéed onions. Stir constantly for 1-2 minutes, cooking the flour to create a roux. This step helps cook out the raw flour taste and will be the base for thickening your gravy.
Deglaze and Add Broth: Gradually pour in the 2 cups of beef broth, whisking constantly to prevent lumps. Continue whisking until the gravy begins to smooth out. Add 1 teaspoon of Worcestershire sauce and the optional 1 teaspoon of Dijon mustard, if using. Bring the gravy to a gentle simmer, continuing to whisk until it thickens to your desired consistency, usually about 3-5 minutes.
Simmer the Steaks in Gravy: Carefully return the seared Salisbury steak patties to the skillet, nestling them into the simmering gravy. Reduce the heat to low, cover the skillet, and let the steaks simmer in the gravy for 15-20 minutes, or until the patties are cooked through and tender. The internal temperature of the beef should reach 160°F (71°C). The simmering process allows the patties to absorb the rich flavors of the gravy and become incredibly tender.
Adjust Seasoning and Serve: Taste the gravy and adjust salt and pepper as needed. If the gravy is too thick, add a splash more beef broth; if it’s too thin, you can simmer it uncovered for a few more minutes. Garnish with fresh chopped parsley, if desired. Serve the Salisbury Steak with Gravy immediately, traditionally accompanied by creamy mashed potatoes, crisp green beans, and warm dinner rolls to soak up every last drop of that delicious gravy.
Cooking Tips and Variations
Achieving the perfect Salisbury steak and gravy is all about attention to detail. For the patties, remember the golden rule: don’t overmix the meat! Overworking ground beef can lead to tough, dense patties. Mix just until the ingredients are combined. To ensure your patties cook evenly, make sure they are all of a similar thickness, about 1/2 inch. A great trick for extra tender patties is to gently press a small indentation in the center of each patty before searing; this helps prevent them from puffing up and ensures they cook flat. When searing, don’t rush it. A good, deep brown crust on both sides adds a fantastic layer of flavor that carries through to the finished dish. This browning, along with the fond (the browned bits stuck to the bottom of the pan), will be incorporated into your gravy, adding incredible depth.
