Salisbury Steak with Onion Gravy Recipe (With Video)

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Servings:

6

This Salisbury steak recipe is the ultimate comfort food. Featuring tender, flavorful beef patties and a savory onion gravy, it’s a hearty, warming meal inspired by the frozen dinners that came before it. And while it takes a bit more effort than its microwavable counterparts, it won’t disappoint.

The recipe begins by caramelizing onions, which form the base for the gravy. Meanwhile, you’ll combine ground beef with soaked bread, more onion, garlic, and Worcestershire sauce to form the “steaks.” Sear them until cooked through, then make the gravy and simmer it all together for a few more minutes. Serve with mashed potatoes or rice for a retro meal that’s sure to hit the spot.

Salisbury steak with onion gravy mashed potatoes and green beans on a plate — Jason Donnelly

What Is Salisbury Steak?

The origin of the Salisbury steak is credited to James Salisbury, a Civil War-era physician who was known to recommend a meat-heavy elimination diet to cure the various health woes of soldiers. In particular, he endorsed a dish of ground beef formed into patties and broiled—one that would later bear his name. Salisbury steak continued to grow in popularity during the 1940s when it was used as an easy-to-prepare meal for service members. And, eventually earned its place as a frozen-dinner staple by the middle of the twentieth century.

Key Ingredients

Ground sirloin: As its name implies, ground sirloin is made entirely from the sirloin sub-primal of the cow, located between the loin and the round. It is full-flavored and beefy yet also lean, making it ideal for chili, soups, meatloaf, and these Salisbury steaks. If you can't find ground sirloin, opt for 90 percent lean ground beef instead.

Onion: Onions show up in two ways in this dish: raw in the sirloin mixture and caramelized and used as the base for the gravy. Use the large holes of a box grater to prep your onion, or very finely mince it if you don't have a grater.

Bread: Soaking bread in milk is an easy way to add moisture to ground meat recipes like meatballs and meatloaf. Chopping it finely ensures no large pieces will be visible in the final dish.

Cornstarch: We dust the steaks with cornstarch before searing to help build a crust and help the sauce adhere later on. Cornstarch is also added to the gravy mixture for thickening power.

Worcestershire sauce: Savory, umami-rich Worcestershire sauce lends welcome depth to this recipe. If you don't have any on hand, you can swap in an equal amount of soy sauce instead.

Beef broth: You'll need 1 1/2 cups of beef broth to make the gravy. Use a reduced-sodium option to better control the overall saltiness of the finished dish. In a pinch, you can use chicken broth instead, just note that the gravy will be lighter in terms of both flavor and color.

How to Make This Recipe Ahead

Let meat and gravy cool completely, then freeze in airtight containers for up to two months. To rewarm, microwave with the cover open on high for 9 to 10 minutes, or bake in a 350-degree Fahrenheit oven, covered with foil, for 1 hour.

Directions

Ingredients for Salisbury steak and onion gravy on a countertop including ground beef bread broth onions and spices — Jason Donnelly

Cook onions:

Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.

Jason Donnelly
Soak bread in milk; chop:

Soak bread in milk, flipping once. Finely chop.

Jason Donnelly
Mix ingredients:

In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine.

Jason Donnelly
Form patties:

Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.

Jason Donnelly
Cook patties:

Heat a large skillet over medium-high heat; add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate and repeat with remaining patties.

Tip

Use a thin, sturdy spatula to flip the patties without breaking them.

Jason Donnelly
Make gravy:

Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high and pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

Jason Donnelly

Jason Donnelly

How to Store and Reheat

Refrigerate leftover Salisbury steak and gravy in an airtight container for up to four days. Reheat, covered, in the oven at 350 degrees for 15 to 20 minutes or in a covered skillet over medium heat, flipping occasionally, for 5 to 7 minutes. You can also reheat this dish in the microwave until hot throughout, 2 to 3 minutes. To loosen the sauce, add a splash of broth or water.

What to Serve With Salisbury Steak

Salisbury steak is best accompanied by a starchy side like mashed potatoes, buttered noodles, or rice to soak up the rich and flavorful gravy. To work in a green vegetable, try adding a simple side of sautéed green beans, baby broccoli, or Brussels sprouts.