Description
This Best Salisbury Steak recipe features juicy ground sirloin patties smothered in a rich, savory onion gravy. Prepared on the stovetop, these tender oval-shaped steaks are pan-seared to a golden crust and simmered in a flavorful gravy made with beef bouillon, Worcestershire sauce, and a touch of ketchup. Perfect for a comforting family dinner, ready in just 30 minutes and serving six.
Ingredients
Scale
Salisbury Steak
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt (such as My Y’all Salt)
- 2 teaspoons dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon, crushed
- 2 tablespoons vegetable oil
Onion Gravy
- 1/2 large onion, thinly sliced
- 2 cubes beef bouillon
- 2 cups hot water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon browning and seasoning sauce (e.g., Kitchen Bouquet or Gravy Master)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon cornstarch
- About 2 tablespoons cool water (for cornstarch slurry)
Instructions
- Prepare the Meat Patties: In a large bowl, combine the ground sirloin with the egg, seasoned bread crumbs, seasoned salt, dijon mustard, ketchup, Worcestershire sauce, and the crushed beef bouillon cube. Mix thoroughly with your hands until all ingredients are well incorporated. Divide the mixture into 5 or 6 equal portions and shape each into an oval patty approximately 1 inch thick.
- Brown the Patties: Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook them for about 4 minutes per side until they develop a golden brown crust. Adjust heat as necessary to avoid burning. Once browned, remove the patties from the skillet onto a plate and cover to keep warm.
- Cook the Onions and Start Gravy: Discard most of the grease from the skillet, leaving about 1 tablespoon. Over medium heat, add the sliced onions to the skillet and cook, stirring frequently, for about 6 minutes or until the onions are browned and tender. Pour in the hot water and add the two beef bouillon cubes, allowing them to dissolve—use the back of a spoon to help break them down if needed.
- Flavor the Gravy: Stir in Worcestershire sauce, ketchup, and browning and seasoning sauce. Season with salt and pepper to taste. Whisk the mixture well to combine all flavors.
- Thicken the Gravy: In a small bowl, prepare a cornstarch slurry by whisking the cornstarch with about 2 tablespoons of cool water until smooth. Slowly add this slurry to the simmering gravy, whisking constantly, and cook until the gravy thickens to your desired consistency.
- Simmer the Patties in Gravy: Return the browned patties along with any accumulated juices from the plate back to the skillet. Cover the skillet and simmer gently until the steaks are heated through and fully cooked, approximately 5-7 minutes. Add additional water if the gravy becomes too thick during this process.
- Serve: Serve the Salisbury steaks warm, spooning the rich onion gravy over the top for a hearty, delicious meal.
Notes
- Use ground sirloin for best flavor and texture; ground chuck can be a substitute but may be fattier.
- Be careful not to burn the patties when browning; adjust heat as necessary.
- The browning and seasoning sauce adds a deep color and flavor to the gravy but can be omitted if unavailable.
- Adding extra water while simmering can adjust the gravy consistency.
- Seasoned bread crumbs and seasoned salt add flavor; plain versions will work but may require additional seasoning.
