One of the very best Salisbury steak recipes starts with well‑seasoned beef patties and ends with a rich onion‑brown‑gravy that begs for mashed potatoes. This classic comfort‑food dinner is budget‑friendly, easy enough for weeknights, and tastes even better than the frozen versions many people grew up with.
Ingredients for Salisbury Steak
For the patties
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1 1/2 lb ground beef (80–85% lean)
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1/2 cup dry breadcrumbs
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1 egg
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1/4 cup milk
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1 small onion, very finely minced or grated
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp salt
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1/2 tsp black pepper
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1–2 tbsp oil for browning
For the onion gravy
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2 tbsp butter
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1 medium onion, thinly sliced
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2 tbsp all‑purpose flour
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp Dijon or yellow mustard (optional, for depth)
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Salt and pepper, to taste
Step 1: Mix and Shape the Salisbury Steak Patties
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In a large bowl, combine ground beef, breadcrumbs, egg, milk, minced onion, Worcestershire, garlic powder, onion powder, salt, and pepper.
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Gently mix with your hands or a fork just until everything is evenly distributed; over‑mixing makes patties tough.
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Shape the mixture into 4–6 oval patties about 3/4 inch thick, pressing a slight indentation in the center so they cook evenly.
Step 2: Brown the Patties
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Heat 1–2 tablespoons of oil in a large skillet over medium‑high heat.
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Add the patties and cook 3–4 minutes per side until nicely browned; they do not need to be cooked through yet.
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Transfer browned patties to a plate and keep warm. Leave the flavorful browned bits in the pan for the gravy.
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