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Salisbury Steak Pasta on a plate
Andrew Fowler

Salisbury Steak Pasta

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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.