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Salisbury Steak with Brown Gravy
Rachel Kim

Salisbury Steak with Brown Gravy

This is the divided-tray version of Salisbury steak: tender oval beef patties, soft onions and plenty of smooth brown gravy. Eight patties bake in one 9-by-13-inch dish, a manageable replacement for institutional hotel pans. Crackers and milk soften the meat, while gravy mix is replaced by broth, flour and Worcestershire.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lb ground beef
  • 1 cup finely crushed saltine crackers
  • 1/2 cup milk
  • 1 large egg
  • 1 tbsp Worcestershire sauce divided
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth

Method
 

  1. Heat oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. Mix beef, crackers, milk, egg, half the Worcestershire, onion powder, salt and pepper gently and shape eight oval patties.
  3. Brown patties in oil for 2 minutes per side and transfer them to the dish.
  4. Cook sliced onion in the same skillet until soft and scatter it over the patties.
  5. Melt butter in the skillet, whisk in flour for 1 minute, then gradually whisk in broth and remaining Worcestershire.
  6. Simmer gravy for 3 minutes, pour it over the patties and cover the dish with foil.
  7. Bake for 25 minutes until the patties reach 160°F.