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Easy Salisbury Steak with Rich Onion Gravy Recipe

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4.1 from 3 reviews

This Salisbury Steak recipe features flavorful ground sirloin patties cooked to a golden brown and simmered in a rich, savory onion gravy. Perfectly seasoned and thickened with cornstarch, this classic American comfort food is easy to prepare and ideal for a hearty family meal.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Steak Patties

  • 2 pounds ground sirloin
  • 1 large egg
  • 1/2 cup seasoned bread crumbs
  • 1 teaspoon seasoned salt (My Y’all Salt works perfectly here!)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 cube beef bouillon (crushed)

For Cooking and Gravy

  • 2 tablespoons vegetable oil
  • 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 (Like Kitchen Bouquet or Gravy Master)
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon cornstarch
  • About 2 tablespoons cool water (for cornstarch slurry)

Instructions

  1. Combine Ingredients: In a large bowl, mix ground beef, egg, bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and crushed beef bouillon cube thoroughly using your hands until well combined. Divide the mixture into 5 or 6 equal portions and shape into oval patties about 1 inch thick.
  2. Brown the Patties: Heat vegetable oil in a large skillet over medium-high heat. Add the patties and cook for approximately 4 minutes per side until they develop a golden brown crust. Adjust heat as necessary to avoid burning. Remove patties from skillet, place on a plate, and cover to keep warm.
  3. Sauté Onions and Prepare Gravy Base: Remove excess grease from skillet, leaving about 1 tablespoon. Over medium heat, add thinly sliced onions and cook, stirring often, for about 6 minutes until browned and tender. Add hot water and beef bouillon cubes to the skillet, bringing it to a boil. Reduce heat to simmer and mash bouillon cubes until dissolved. Stir in Worcestershire sauce, ketchup, and browning sauce. Season with salt and pepper to taste.
  4. Thicken Gravy: In a small bowl, whisk cornstarch with about 2 tablespoons cool water to make a slurry. Gradually add slurry to the simmering gravy while whisking continuously. Cook and stir until gravy thickens to a smooth consistency.
  5. Simmer Steaks in Gravy: Return the browned patties and any juices on the plate back into the skillet with the gravy. Cover and simmer gently until the steaks are warmed through and cooked completely, about 5 to 7 minutes. If the gravy becomes too thick, add additional water to reach desired consistency.
  6. Serve: Serve the Salisbury steaks warm, spooning the rich onion gravy over the top. Enjoy with mashed potatoes or your favorite sides.

Notes

  • For best flavor, use freshly crushed beef bouillon cubes rather than powder.
  • You can substitute seasoned salt with regular salt plus additional spices if preferred.
  • Adjust gravy thickness by adding more or less cornstarch slurry as needed.
  • Leftover gravy can be refrigerated and used as a delicious sauce over vegetables or mashed potatoes.
  • Ensure patties are cooked thoroughly for food safety, ground beef should reach an internal temperature of 160°F (71°C).
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/easy-salisbury-steak-with-rich-onion-gravy-recipe/