Salisbury Steak with Savory Gravy and Onions (Print version)

Juicy Salisbury steak patties simmered in rich onion gravy for a cozy one-skillet dinner.

# Ingredients:

For the patties

01 - 1 1/2 lb (680 g) ground beef, preferably 80/20
02 - 1/2 cup (45 g) panko breadcrumbs
03 - 1 large egg, lightly beaten
04 - 1 tablespoon ketchup
05 - 1 teaspoon Dijon mustard
06 - 2 teaspoons Worcestershire sauce
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 1 tablespoon neutral oil

For the onion gravy

12 - 2 medium yellow onions, thinly sliced
13 - 2 tablespoons all-purpose flour
14 - 2 cups (480 ml) low-sodium beef broth
15 - 1 tablespoon ketchup
16 - 1 teaspoon Worcestershire sauce
17 - 1/2 teaspoon Dijon mustard
18 - Salt and black pepper, to taste
19 - 1 tablespoon chopped parsley, optional

# Instructions:

01 - In a large bowl, combine the ground beef, panko, egg, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix gently with your hands just until combined.
02 - Divide the mixture into 4 oval patties. Press a shallow dimple into the center of each patty so they cook evenly.
03 - Heat the oil in a large skillet over medium-high heat. Brown the patties for 3-4 minutes per side, then transfer them to a plate. They will finish cooking in the gravy.
04 - Reduce the heat to medium. Add the sliced onions to the same skillet and cook for 7-9 minutes, stirring often, until softened and golden at the edges.
05 - Sprinkle the flour over the onions and stir for 1 minute. Slowly whisk in the beef broth, then add the ketchup, Worcestershire sauce, and Dijon mustard.
06 - Return the patties and any juices to the skillet. Simmer for 8-10 minutes, spooning gravy over the top, until the patties reach 160°F and the gravy is thick. Season to taste and garnish with parsley if using.

# Good to know:

01 - Best served hot with mashed potatoes, egg noodles, or rice.
02 - Use low-sodium beef broth so the gravy does not become too salty.
03 - Make the patties no thicker than about 3/4 inch for even cooking.

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