Classic Salisbury Steak with Onion Gravy

Ingredients

For the Steak Patties

• 1.5 lbs (680g) Ground Beef (80/20 lean-to-fat ratio works best for maximum juiciness)
• ½ cup Panko Breadcrumbs (or fine Italian breadcrumbs)
• 1 Large Egg , beaten
• 1 tbsp Worcestershire Sauce
• 1 tbsp Tomato Paste or Ketchup
• 1 tsp Dijon Mustard
• 1 tsp Yellow Onion , finely grated
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Kosher Salt
• ¼ tsp Freshly Cracked Black Pepper
• 1 tbsp Unsalted Butter + 1 tbsp Olive Oil (for searing)

For the Rich Onion Gravy

• 2 Large Yellow Onions , thinly sliced into half-moons
• 2 tbsp Unsalted Butter
• 2 cloves Garlic , minced
• 2 tbsp All-Purpose Flour
• 2 cups Beef Broth (low sodium preferred)
• 1 tsp Worcestershire Sauce
• 1 tsp Dijon Mustard
• Salt and Black Pepper to taste
• Fresh Parsley , finely chopped for garnish

Instructions

Step 1: Prepare the Meat Mixture

1. In a large mixing bowl, combine the egg, panko breadcrumbs, Worcestershire sauce, tomato paste, Dijon mustard, grated onion, garlic powder, onion powder, salt, and black pepper. Whisk until uniform. Let sit for 2 minutes so the breadcrumbs absorb the wet ingredients. Add the ground beef and gently mix using your hands until just incorporated—avoid overworking the meat to ensure a tender patty.

Step 2: Shape and Chill

1. Divide the beef mixture into 4 equal portions (approximately 6 oz each). Shape into oval patties about ¾-inch thick. Use your thumb to create a shallow dimple in the center of each patty; this keeps them flat as they cook rather than bulging into balls. Cover and chill in the refrigerator for 15 minutes.

Step 3: Sear the Patties

1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a heavy-bottomed skillet or cast-iron skillet over medium-high heat . Once shimmering, add the patties. Sear without moving for 3 to 4 minutes until a deep golden-brown crust forms. Flip carefully and sear the second side for another 3 minutes. Transfer patties to a plate (they will finish cooking in the gravy later).

Step 4: Caramelize the Onions

1. Reduce the skillet heat to medium-low . Add the remaining 2 tablespoons of butter to the skillet drippings. Toss in the thinly sliced onions. Cook slowly for 12 to 15 minutes, stirring occasionally. The onions should soften, release their moisture, and transform into a rich golden-amber color. Add minced garlic during the last minute of cooking.

Step 5: Build the Gravy

1. Sprinkle the all-purpose flour over the caramelized onions and garlic. Stir continuously for 2 minutes over medium heat to cook out the raw flour taste. Slowly pour in the beef broth while whisking constantly to prevent lumps. Whisk in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle boil, then lower the heat to maintain a slow simmer.

Step 6: Combine and Simmer

1. Nestle the seared beef patties and any accumulated juices back into the simmering onion gravy. Spoon the gravy over the tops of the patties. Cover the skillet loosely and let simmer on low heat for 10 to 12 minutes, until the sauce is thick and smooth, and the patties reach an internal temperature of $160^\circ\text{F}\ (71^\circ\text{C})$ .

Nutrition

Calories: 485 kcal · Protein: 33g · Fat: 32g Saturated Fat: 13g · Carbohydrates: 16g Dietary · Saturated Fat: 13g Trans · Fiber: 2g · Sugar: 5g · Sodium: 780mg