Salisbury Steak Ground Beef

Salisbury steak brings comforting flavors together in one hearty skillet dish with juicy beef patties simmered in rich onion gravy. This cozy weeknight recipe makes for a satisfying dinner you can pair with mashed potatoes or rice.

I have found this a go-to solution for family meals when I want everyone gathered around the table enjoying real home-cooked food. I first tried Salisbury steak on a cold night and immediately loved how the gravy warms everything up. Now it is a favorite whenever we need a nostalgic meal everyone will eat without fuss.

Ingredients

• Ground beef: Forms the base of the patties Use eighty five percent lean for best results with both flavor and moisture
• Minced garlic: Brings real depth to the beef Buy fresh firm cloves for bold aroma
• Salt and pepper: Enhance all the savory notes Pick sea salt and freshly cracked pepper if you can
• A1 sauce: Contributes umami richness Opt for the classic if possible
• Ketchup: Adds a touch of sweetness and tang Go with a brand that is not overly sugary if you have the option
• Worcestershire sauce: Delivers complexity and a little bite Look for brands with real anchovy for depth
• Seasoned bread crumbs: Bind the patties while adding flavor Choose panko style for extra texture if you like
• Egg: Holds everything together Use a large fresh egg for best binding
• Oil: For searing the patties Neutral oil like canola or grapeseed works best for high heat
• Butter: Essential for the gravy Pick unsalted for flavor control
• All purpose flour: Thickens the gravy Make sure it is fresh for smooth results
• Beef broth: The backbone of the gravy Better than Bouillon makes a richly flavored broth
• Sliced onions: They cook down sweet and soft Use yellow or sweet onions for best flavor
• More Worcestershire sauce: In the gravy for a savory kick Adjust to taste
• More salt and pepper: Seasons the gravy as needed Taste before adding more

Instructions

Mix the Patties:

Combine ground beef minced garlic salt pepper A1 sauce ketchup worcestershire sauce bread crumbs and egg in a large bowl Using your hands mix thoroughly until fully combined but do not overwork the meat Shape mixture into four evenly sized oval patties pressing firmly so they hold together

Sear the Patties:

Heat oil in a wide skillet over medium high Once hot carefully add the patties Do not crowd the pan Sear about three minutes on each side until deep golden brown and flavorful crust forms Transfer patties to a plate and set aside

Sauté the Onions:

Carefully pour away extra grease leaving just a thin film Lower heat to medium low Add butter and once melted stir in sliced onions Cook and stir for four to five minutes until the onions are soft sweet and golden at the edges This step brings out incredible sweetness to balance the gravy

Make the Roux:

Sprinkle flour evenly over the onions Stir constantly for about two minutes to cook off the raw flour taste until the mixture forms a paste and looks golden and bubbly This will help the gravy thicken and stay smooth

Build the Gravy:

Raise heat to medium and slowly pour in beef broth while stirring constantly to prevent lumps Add worcestershire sauce salt and pepper Scrape along the bottom of the pan with a wooden spoon loosening any browned bits for deep flavor Let mixture come to a gentle simmer

Simmer the Patties in Gravy:

Return the seared beef patties and any juices back to the pan with the gravy Once bubbling reduce heat to medium low and cover Simmer for about twenty minutes flipping patties once so they cook through and soak up the gravy

Finish and Thicken:

Uncover pan and cook another five minutes letting the gravy thicken to your liking Adjust seasoning to taste Check the center of patties with a meat thermometer looking for a hundred sixty degrees for doneness Serve gravy generously over the meat

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My personal favorite thing is the buttery onions melting into the savory gravy It reminds me of my grandmother cooking down onions for hours back when she made roast beef to stretch a meal while filling the house with delicious smells There is something so soothing about the scent

Storage Tips

Let leftovers cool to room temperature before refrigerating Store patties and gravy together in a sealed container and use within three days Reheat gently on the stovetop or in the microwave adding a splash of broth if the gravy seems too thick This dish also freezes well and thaws overnight in the refrigerator

Ingredient Substitutions

If ground beef is not available try ground turkey for a lighter version Use gluten free bread crumbs and flour if needed The A1 sauce can be swapped for extra worcestershire mixed with a dash of soy sauce and a pinch of brown sugar If you want more veggies add sautéed mushrooms with the onions

Serving Suggestions

Enjoy Salisbury steak with mashed potatoes egg noodles or buttery rice Serve a green vegetable or a crisp side salad on the side For extra comfort try with homemade biscuits to soak up every bit of gravy Leftover gravy is delicious spooned over toast the next day

Cultural and Historical Context

Salisbury steak grew in popularity in early twentieth century America as a nourishing dish that stretched meat during lean times The flavors and sauce echo European comfort classics but this version is all about practicality and taste It is a nod to home cooks who turn humble ingredients into memorable family favorites

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You will love how one humble skillet fills the kitchen with warmth and memories Try it the next time you want a hearty meal that brings everyone to the table.

Frequently Asked Questions

→ What kind of beef works best?

Use ground beef, preferably 80/20 for juicy, flavorful patties.

→ How can I make the gravy richer?

Add a splash of Worcestershire sauce and onions when simmering to deepen the flavor.

→ What can I serve alongside?

Mashed potatoes, buttered noodles, or steamed vegetables are excellent sides for this dish.

→ How do I ensure the patties hold together?

Mix in breadcrumbs and egg thoroughly to bind the ground beef mixture well.

→ Can I prepare this in advance?

Yes, shape patties and refrigerate them, or fully cook and reheat gently with extra gravy.