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An easy to make classic, this Salisbury Steak recipe is fried patties made from ground beef, smothered in a delicious onion gravy, and served with mashed potatoes.
Update: This was originally posted in September of 2014, and has been updated to improve reader experience, with new pictures and step by step visuals. However, if you want to see the “beauty” that is the original photo…. head to the bottom of the post, underneath the recipe card. You’re welcome.
It’s comfort food central over here at Kylee Cooks! We’ve been cooking up all kinds of casseroles, skillet meals and delicious stuff that is perfect for cooler weather.
This Salisbury Steak (also known as hamburger steak and gravy) is homemade beef patties, seasoned with garlic, onion powder, seasoned salt, pepper, and Worcestershire sauce. It is mixed up with bread crumbs and a beaten egg and shape into oval patties.
They are then dipped lightly in flour, fried up and then served with a gorgeous brown gravy made in the same pan, from onions, beef stock and flour. SO. DARN. GOOD!
What goes good with Salisbury steak? I serve this with mashed potatoes, homemade onion gravy, and steamed vegetables.
What is the difference between Salisbury steak and hamburger steak? In real terms? Nothing really. It’s just the official name and the commonly accepted name.
What is Salisbury steak made of? Ground beef, seasonings, breadcrumbs and an egg to bind it all together
Why is Salisbury steak called Salisbury? Well now. THAT is a long story. It’s named after J.S Salisbury who created the dish as part of very early fad diet. It’s delicious, so we’ll just say thanks and move on!
- GROUND BEEF – use an 80/20 blend – a little fat gives this a super juicy texture.
- EGG – used to keep the patties together (so they don’t break apart while cooking).
- BREAD CRUMBS – I use plain, unseasoned bread crumbs.
- GARLIC, SEASONED SALT, PEPPER, ONION POWDER
- WORCESTERSHIRE SAUCE – this is a salty, savory flavored sauce that delivers a lot of flavor in such a small amount. Grab it in the same aisle as the soy sauce
- BEEF STOCK OR BEEF BROTH
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- Heat a large skillet over medium, and add a little vegetable oil.
- MAKE THE PATTIES – In a large bowl, combine the ground beef, seasonings, bread crumbs and egg.
Scoop the mixture out and form into patties, dipping very lightly in flour.
- COOK THE PATTIES – until browned (they don’t have to be fully cooked, we’ll return the patties to the pan when we have made the gravy). Remove from the skillet and keep warm
- MAKE THE GRAVY – In the same skillet, increase to medium-high heat, cook the sliced onions until they soften. Sprinkle the flour over the onions, and whisk in the beef stock (scraping the bottom for the brown bits).
- Check for seasoning, and add the patties back to the skillet. Reduce the heat and simmer until the patties are cooked through.
- SERVE on top of mashed potatoes, and spoon the gravy over the top.
Kylee’s Notes & FAQs
- For a little extra flavor: add a little mustard powder when you add the other seasonings to the ground beef.
- Mushrooms and onions make a great gravy! Saute some sliced mushrooms after the onions soften.
- More comfort food? You got it!
- Homemade Hamburger Helper – a VERY popular weeknight dinner. Simple. Homemade. Delicious!
- Chicken Tater Tot Casserole – A family-friendly easy prep and clean up meal that you can set and forget. This yummy tater tot casserole recipe has allll the good stuff – you can’t go wrong!
- Easy Shepherd’s Pie – A hearty, homestyle dinner that sticks to your ribs and satisfies.
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Salisbury Steak & Onion Gravy
- Mix together the beef, egg, breadcrumbs, seasonings and worcestershire sauce. Add extra breadcrumbs if it needs it to bind well.
- Form patties (you should get 6) and flatten as thin as you’d like (thinner cooks quicker), and dip very lightly in flour.
- Heat the oil in a skillet, and cook the patties until browned (not necessarily cooked all the way through). Remove to a plate.
- Add the sliced onions to the skillet, and cook until translucent.
- Add the flour to the onions, and mix, then blend in the beef broth, scraping the pan to get all the brown bits off the bottom. Cook (stirring) over low-ish heat until thickened.
- Test for seasoning, and add salt/pepper if necessary.
- Add the patties back to the pan with the gravy, and simmer until cooked through (maybe about 5 -10 minutes, depending on thickness of the patties)