Homemade Salisbury Steak

Close up of Salisbury Steak on a plate with potatoes and broccoli.

Forget the frozen Salisbury steaks and make Salisbury Steak from scratch. Imagine golden brown beef patties simmered in rich brown gravy ready in about 30 minutes!

Course Main Course

Cuisine American

Keyword Homemade Salisbury Steak Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 107kcal

Author Ang Paris

Equipment

Ingredients

Salisbury Steaks

1½ pounds lean ground beef
½ cup breadcrumbs
2 teaspoons dry ground mustard
1 teaspoon beef boullion paste
1 tablespoon ketchup
salt and black pepper

Gravy

1 cup sweet onion finely diced
2 cups water
3 teaspoons Worcestershire sauce
1 tablespoon Ketchup
2 0.87 packages brown gravy mix

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Instructions

In a large mixing bowl, combine all the ingredients for the beef patties.
1½ pounds lean ground beef, ½ cup breadcrumbs, 2 teaspoons dry ground mustard, 1 teaspoon beef boullion paste, 1 tablespoon ketchup, salt and black pepper
Form the beef mixture into about 6-8 oval patties.
Heat a large skillet over medium-high heat.
Fry the patties until they are no longer pink in the middle.
After that, remove the patties and set aside. Pour off any extra grease from the beef.
Reduce the heat to medium. Add the onions to the same pan and cook until the onions are tender and golden brown.
1 cup sweet onion
Then, add the water, Worcestershire sauce, and ketchup. Stir and cook to reduce. Whisk in the brown gravy mix. Cook 2-3 minutes stirring often until the gravy is thickened.
2 cups water, 3 teaspoons Worcestershire sauce, 1 tablespoon Ketchup, 2 0.87 packages brown gravy mix
Return the patties to the skillet and coat them with the onion gravy. Serve hot.

Notes

Recipe Variations

For a leaner version, use ground turkey instead of ground beef.
If you are short on time, you can absolutely use a jar of brown gravy - no shame in taking short cuts!
Another time save is to make the gravy in a separate pan so it's hot and ready once the patties are done cooking.
For an upscale twist, add a dash of Merlot to deglaze the pan after cooking the mushrooms and onions.
If you don't care for mushrooms, you can absolutely leave them out.

Nutrition