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Salisbury Steak with Onion Gravy
Melissa Hart

Salisbury Steak with Onion Gravy

Salisbury steak is seasoned hamburger with enough structure to feel like supper, not a failed substitute for steak. Browning the patties hard before they enter the gravy keeps the edges from turning soft. This one belongs beside mashed potatoes, not in a divided freezer tray.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85-percent lean ground beef
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp neutral oil
  • 2 large yellow onions thinly sliced
  • 2 tbsp all-purpose flour
  • 2 1/2 cups low-sodium beef broth
  • 1 tsp Dijon mustard

Method
 

  1. Mix the beef, breadcrumbs, egg, ketchup, Worcestershire, salt and pepper just until combined and shape into 6 oval patties.
  2. Heat the oil in a large skillet over medium-high heat and brown the patties for 3 minutes per side; transfer them to a plate.
  3. Cook the onions in the same skillet for 10 minutes until deep golden and soft.
  4. Sprinkle the flour over the onions, stir for 1 minute, then whisk in the broth and mustard and simmer for 3 minutes.
  5. Return the patties, cover and simmer for 10 to 12 minutes until their centers reach 160°F and the gravy coats a spoon.