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one ordinary dinner plate with one oval browned Salisbury steak over rotini in glossy brown onion gravy with soft golden onion strips, with no meatballs, mushrooms, cheese or garnish
Rachel Kim

Salisbury Steak Pasta

Four small Salisbury steaks sit over rotini in brown onion gravy, which makes this more of a plated supper than a pan of hamburger crumbles. Keep the patties thin enough to finish while the pasta cooks. Their browned drippings season the gravy, and a cornstarch finish gives it body without adding cream or cheese. Take the steaks out briefly to stir in the thickener, then put them back on top; trying to whisk around four patties is an easy way to miss a lump and an unnecessary way to break dinner apart. Spoon the pasta first so each serving gets one intact steak.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1/4 cup plain breadcrumbs
  • 1 large egg
  • 1 tbsp ketchup
  • 1 tsp Worcestershire sauce for patties
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 3 1/4 cups low-sodium beef broth
  • 8 oz dry rotini
  • 1 tsp Worcestershire sauce for gravy
  • 1/2 cup water reserved as needed
  • 2 tsp cornstarch
  • 2 tbsp cold water for slurry

Method
 

  1. Mix beef, breadcrumbs, egg, ketchup, patty Worcestershire, 1/2 teaspoon salt and pepper lightly. Form 4 oval patties about 1/2 inch thick.
  2. Heat oil in a deep 12-inch 5-quart saute pan over medium-high heat. Brown patties for 2 minutes per side and transfer to a plate while partly cooked.
  3. Cook onion in the same pan for 8 to 10 minutes until soft and golden. Add broth, gravy Worcestershire, remaining salt and rotini and scrape the bottom.
  4. Bring to a simmer and return patties on top of the pasta. Cover loosely and cook over medium-low heat for 12 to 15 minutes, gently stirring pasta around the patties every 3 minutes and adding reserved water if needed, until pasta is tender and every patty reaches 160°F.
  5. Transfer patties to a clean plate. Mix cornstarch with cold water and stir into the simmering pasta for 1 to 2 minutes until the gravy lightly thickens.
  6. Return patties to the pan, spoon gravy over them and serve one patty with a quarter of the onion pasta per person.