Salisbury Steak Ground Beef (Print Version)
Ground beef patties cooked in savory onion gravy, creating a satisfying, homestyle comfort dish.
# Ingredients:
→ Beef Patties
01 -
450 g ground beef
02 -
2 cloves garlic, minced
03 -
1 teaspoon salt
04 -
0.5 teaspoon ground black pepper
05 -
0.5 tablespoon A-1 sauce
06 -
1 tablespoon ketchup
07 -
0.5 tablespoon Worcestershire sauce
08 -
60 g seasoned breadcrumbs
09 -
1 large egg
10 -
2 tablespoons vegetable oil, for cooking
→ Gravy
11 -
2 tablespoons unsalted butter
12 -
2 tablespoons plain flour
13 -
480 ml beef broth
14 -
1 cup onions, thinly sliced
15 -
0.5 teaspoon Worcestershire sauce
16 -
0.5 teaspoon salt
17 -
0.25 teaspoon ground black pepper
# Instructions:
01 -
Combine ground beef, minced garlic, salt, black pepper, A-1 sauce, ketchup, Worcestershire sauce, seasoned breadcrumbs, and egg in a large mixing bowl. Mix thoroughly until evenly incorporated. Shape mixture into 4 uniform oval patties.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Sear the patties for approximately 3 minutes per side until both sides are well browned. Transfer patties to a plate and set aside.
03 -
Remove excess fat from the pan and reduce heat to medium-low. Melt unsalted butter in the skillet. Add sliced onions and sauté for 4–5 minutes until softened and translucent.
04 -
Sprinkle flour over the cooked onions and stir continuously for about 2 minutes to form a roux.
05 -
Increase heat to medium. Gradually pour in beef broth while stirring to prevent lumps. Add Worcestershire sauce, salt, and black pepper. Scrape the bottom of the pan to release browned bits. Bring to a gentle simmer.
06 -
Return browned patties to the skillet, nestling them into the gravy. Allow the contents to return to a simmer, then reduce heat to medium-low. Cover and cook for 20 minutes, turning the patties once.
07 -
Remove lid and simmer uncovered for an additional 5 minutes to thicken the gravy. Ensure the patties are fully cooked by checking their internal temperature. Plate patties with gravy and serve immediately.
# Notes:
01 -
For optimal tenderness, avoid overworking the beef mixture when forming patties.
02 -
A meat thermometer should register a minimum internal temperature of 70°C for safe consumption.