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Pour the hot gravy evenly over the browned patties in the baking dish, making sure each is generously covered and there is some gravy pooled around them, just like in the image.
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Cover the dish loosely with foil and bake 20–25 minutes, or until patties reach an internal temperature of 160°F (71°C) and are cooked through.
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Remove foil for the last 5 minutes if you want the gravy to thicken slightly on top.
Baking lets the flavors of the meat and gravy meld together and keeps the patties juicy.
Tips for the Best Smothered Salisbury Steak
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Use medium‑fat ground beef: Very lean beef can turn dry; 80–85% lean strikes a good balance between tenderness and richness.
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Grate the onion into the meat mixture: Grating instead of chopping helps it disappear into the patties and prevents large chunks.
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Don’t skip browning: It adds deep flavor and keeps the patties from tasting like plain meatloaf in gravy.
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Adjust gravy thickness: If you plan to serve over mashed potatoes or rice, a slightly looser gravy is ideal; for serving on its own, a thicker sauce clings better.
Serving Suggestions
Smothered Salisbury steak patties shine with classic comfort‑food sides:
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Creamy mashed potatoes or buttered egg noodles to soak up the gravy
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Steamed or roasted green beans, carrots, or peas
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Buttered corn or a simple side salad for freshness
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Dinner rolls or crusty bread for extra gravy dunking
For a full “Sunday supper” feel, serve the patties directly in the glass baking dish at the table so everyone can spoon on extra gravy.
Variations
Adding a few variations helps broaden search reach and keep readers interested.
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Mushroom Gravy Salisbury Steak: Sauté 8 oz sliced mushrooms with the onions before adding flour and broth.
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Onion Soup Salisbury Steak: Replace part of the broth with canned condensed French onion soup for a sweeter, onion‑forward gravy.
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Turkey Salisbury Steak: Substitute ground turkey and chicken broth for a lighter version; add a bit of extra oil when browning to prevent dryness.
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Slow Cooker Option: Brown patties and place in the slow cooker. Prepare the gravy to a slightly thinner consistency, pour over patties, and cook on low 4–6 hours until very tender.
Storage, Freezing, and Reheating
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Refrigerator: Cool completely, then store patties with gravy in an airtight container for up to 3–4 days.
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Freezer: For longer storage, freeze patties and gravy together in freezer‑safe containers for up to 2–3 months. Thaw overnight in the refrigerator.
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Reheating: Reheat gently on the stovetop or in the oven at 300°F (150°C) until warmed through, adding a splash of broth or water if the gravy has thickened too much.
These patties often taste even better the next day as the flavors continue to develop, making them great for meal prep.
SEO‑Friendly FAQ
What is the difference between Salisbury steak and hamburger patties?
Salisbury steak is usually seasoned ground beef mixed with binder (breadcrumbs and egg), onion, and flavorings like Worcestershire, then served with gravy. Regular hamburger patties are often just seasoned ground beef served on buns.
Can I make this recipe gluten‑free?
Yes. Use gluten‑free breadcrumbs in the patties and replace the flour in the gravy with a gluten‑free all‑purpose blend or cornstarch slurry (mix cornstarch with cold broth before adding).
Why are my patties tough?
Over‑mixing the meat or using very lean ground beef can make the patties dense. Mix gently just until combined and avoid pressing the patties too firmly.
Can I make the gravy without onions?
You can omit or reduce the onions if you prefer a smoother gravy. Simply start the roux with butter and flour, then add broth and seasonings.
