Smothered Salisbury steak patties are the ultimate comfort dinner: seasoned ground‑beef “steaks” seared until browned, then baked in a rich, onion‑laced brown gravy until they’re tender and coated in sauce. Served with mashed potatoes, rice, or egg noodles, this recipe brings all the cozy diner flavors into a simple, family‑friendly casserole pan. It’s budget‑friendly, reheats well, and looks mouthwatering in photos thanks to the glossy gravy blanketing each patty.
Ingredients
For the Salisbury steak patties
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2 pounds ground beef (80–85% lean for best flavor)
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1/2 cup plain breadcrumbs or crushed buttery crackers
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1/4 cup milk
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1 large egg
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1 small onion, very finely minced or grated
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2 cloves garlic, minced
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1 tablespoon Worcestershire sauce
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1 teaspoon Dijon or yellow mustard
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon smoked or sweet paprika (optional)
For the brown gravy
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3 tablespoons unsalted butter
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3 tablespoons all‑purpose flour
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1 small onion, thinly sliced (or 1/2 if you want less onion texture)
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2 cups beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon Dijon mustard
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and black pepper to taste
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Optional: 1/4 cup heavy cream or 2–3 tablespoons sour cream for a creamier gravy
Step‑by‑Step Instructions
1. Mix and Shape the Patties
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Preheat oven to 350°F (175°C). Lightly grease a 9×13‑inch baking dish.
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In a large bowl, stir together breadcrumbs and milk; let sit 2–3 minutes to soften.
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Add ground beef, egg, finely minced onion, garlic, Worcestershire, mustard, salt, pepper, and paprika.
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Gently mix with your hands until everything is just combined—do not overwork the meat or the patties may turn dense.
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Divide mixture into 6–8 equal portions and shape into thick oval patties, about 3/4–1 inch thick.
You can press a slight indent in the center of each patty to help them cook evenly and avoid puffing up too much.
2. Brown the Patties
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Heat a large skillet over medium‑high heat with a tablespoon of oil.
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Sear patties in batches 2–3 minutes per side until nicely browned. They don’t need to cook through at this stage; you’re building flavor and color.
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Transfer browned patties to the prepared baking dish in a single layer.
Browning creates the deep, caramelized crust you see under the gravy in your photo and adds richness to the final dish.
3. Make the Brown Gravy
Using the same skillet:
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Drain off excess fat, leaving about 1–2 tablespoons in the pan.
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Add butter and sliced onion. Cook 5–7 minutes over medium heat, stirring, until onions soften and start to brown.
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Sprinkle flour over the onions and cook 1–2 minutes, stirring constantly, to form a roux.
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Slowly pour in beef broth while whisking, scraping up any browned bits from the bottom of the pan.
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Stir in Worcestershire, Dijon, garlic powder, and onion powder.
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Simmer 3–5 minutes until the gravy thickens to a pourable, spoon‑coating consistency.
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Taste and adjust salt and pepper. For a creamier gravy like the one covering your patties, whisk in heavy cream or sour cream at the end.
The gravy should be smooth and glossy; if it gets too thick, whisk in a splash more broth.
