Salisbury steak recipe with onion and beef gravy
This Salisbury steak recipe makes seasoned ground-beef patties finished in gravy. It is a skillet dish, not a whole cut of steak: crumbs and egg help the meat hold together while the sauce keeps the surface moist.
Four half-inch-thick patties cook more predictably than a few oversized mounds. Allow about 15 minutes for shaping and 20 minutes for browning and simmering; thickness and the pan determine the actual finish.
The center can be unsafe even when the outside is deeply browned, so color is not the final test for ground meat. Place the thermometer sideways into the middle of a patty for an accurate reading.
If a patty breaks, serve it with the gravy rather than working raw flour into a cooked pan. For the next batch, chop the onion finer and keep the thickness even. Mashed potatoes or noodles are useful sides but are additional to the listed quantities.
Refrigerate cooked portions promptly and reheat to 165 °F (74 °C). The gravy contains whatever ingredients appear on its own label; check these when serving people with allergies.
Ingredients
Step 1
Mix beef, crumbs, onion, egg, water and pepper just until evenly combined. Shape into four firm oval patties about half an inch thick. Avoid compressing the mixture into a very dense paste.
Step 2
Heat oil in a wide skillet over medium-high heat. Brown patties on both sides, handling them with a broad spatula. Pour excess rendered fat carefully into a heat-safe container; do not pour it down the sink.
Step 3
Add gravy around the patties, bring to a gentle simmer, cover and lower the heat. Cook until the center of every patty reaches 160 °F (71 °C). Begin checking after about 8–10 minutes and continue if necessary.
Step 4
If gravy is too thick before the patties finish, add a spoonful of water. Taste the sauce before salting. Rest a few minutes, then spoon the gravy over the patties to serve.
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