This classic American salisbury steak with seasoned flavorful beef patties is seared then cooked in a caramelized rich onion gravy. This salisbury steak steak with onion sauce comes together fast and easily. I always serve my salisbury steak with mashed potatoes and string beans. Ultimate comfort food!
Salisbury steak isn’t a steak it’s basically a fancy hamburger traditionally served with mashed potatoes. I didn’t stop to think about how salisbury steak got it’s name until I began to add the recipe to this post. I found some pretty interesting info. Basically, in 1897 Salisbury steak was named after Dr. James H. Salisbury. He believed that his patients should eat beef frequently with a lot of water to stay healthy.
Wikepedia states, “Salisbury served as a physician during the American Civil War, and became convinced that diarrhea suffered by the troops could be controlled with a diet of coffee and lean chopped beefsteak.
Salisbury was one of the earliest health food faddists and taught that diet was the main determinant of health. He believed vegetables and starchy foods produced poisonous substances in the digestive system which were responsible for heart disease, tumors, mental illness and tuberculosis. He believed that human dentition demonstrated that humans were meant to eat meat, and sought to limit vegetables, fruit, starches, and fats to one-third of the diet.
The Salisbury steak, his means of achieving this goal, is ground beef flavored with onion and seasoning and then deep-fried or boiled, and was introduced in 1888. Salisbury believed that beef was excellent defense against many different physical problems. He suggested that Salisbury steak should be eaten three times a day, with lots of water to cleanse the digestive system. He was an early American proponent of a low-carbohydrate diet for weight loss, and he promoted his diet for that purpose.“
When I was a kid, I seriously hated salisbury steak and the tv dinner version was ridiculously gross. I have to admit I was a pretty picky kid. I even hated lasagna lol. Yes! I know, smh. I love them both now. I didn’t know what I was missing back then. I think the color of the brown gravy was a turn of for me and I thought the ricotta inside lasagna looked super gross.
For this recipe I ALWAYS use Better than Bouillon Roasted Beef Base. I absolutely love it. It’s full of flavor and it tastes homemade because it’s made from real meat and one jar lasts much longer than the boxed or canned broth.
Just spoon it straight from the jar and add it to water to make the broth or your favorite sauce. To make the broth, you only need one teaspoon of Better than Bouillon for each cup of water.
For this recipe I used 3 cups of water and 3 teaspoons of Better Than Bouillon. Last year, I made apple cider glazed baked chicken which was a Better than Bouillon sponsored post because I loved their products but I am not getting paid to write this particular post. I honestly love their products. I have their chicken, vegetable and of course beef base. I love using the garlic base in my sauces. I’ve used it to make this broccoli sausage and garlic rice, oxtail pelau and smothered chicken with baby bok choy. I’m sure I’ve used it in other recipes on my blog too!
I told my friend about Better Than Bouillon and now it’s her holy grail. She added it to her potatoes once and she couldn’t believe the vegetable base packed so much flavor.
For the salisbury steak:
1 1/2 lb ground beef
1/2 cup bread crumbs
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
salt for taste (I used 1 1/4 tsp)
pepper for taste (I used 1 tsp)
Pinch of celery salt
2 cups of thinly sliced red or vidalia onions
small handful of chopped parsley
2 cups beef broth (I use Better Than Bouillon Roasted Beef Base)
3 tbs flour
1 tsp heavy whipping cream (optional)
1/4 cup unsalted butter
Salt for taste
Pepper for taste
Add all the hamburger patties ingredients to a large bowl (except for the onions and parsley) and mix until combined but do not over mix. Form 6 beef patties.
In a large skillet over medium high heat, add 1 tbsp of butter once sizzling add the onions. Cook the onions until caramelized about 8-10 minutes. Remove onions and set to the side. Add another tbsp of butter. Once the skillet is nice and hot add the beef patties. Sear each side until browned. Remove and set aside. Leave about 1 tablespoon of the hamburger fat in the skillet.
Add the 1/4 cup of butter and once the butter has melted add the beef broth and 1 the tablespoon hamburger fat if you like. Cook until boiling then add flour 1 tbsp at a time stirring frequently to prevent lumps. Add the heavy whipping cream and mix well. Simmer then add the beef patties and onions. Simmer for 10-12 minutes. You can cover it if you like but don’t cover the skillet for too long because we don’t want dried out patties. Add salt and pepper to the gravy for taste and a small handful of chopped parsley.
Serve with string beans and mashed potatoes. So delicious! Enjoy!
Yields Makes 6 hamburger patties
Seasoned flavorful beef patties cooked in a caramelized rich onion gravy. So delicious! This classic American meal comes together quickly & easily. Serve with mashed potatoes and string beans. An ultimate and warming comfort food!
10 minPrep Time
20 minCook Time
30 minTotal Time
- Beef patties
- 1 1/2 lb ground beef
- 1/2 cup bread crumbs
- 2 eggs
- 1 1/4 tsp garlic powder
- 1 1/4 tsp onion powder
- salt for taste (I used 1 1/4 tsp)
- pepper for taste (I used 1 tsp)
- Pinch of celery salt
- 2 cups of thinly sliced red or vidalia onions
- Beef Gravy
- 2 cups beef broth (I use Better Than Bouillon Roasted Beef Base)
- 3 tbs flour
- 1 tsp heavy whipping cream (optional)
- 1/4 cup unsalted butter
- Salt for taste
- Pepper for taste
- Add all the beef ingredients to a large bowl and mix until combined but do not over mix. Form 6 beef patties.
- In a large skillet over medium high heat, add 1 tbsp of butter once sizzling add the onions. Cook the onions until caramelized about 8-10 minutes. Remove onions and set to the side.
- Add another tbsp of butter. Once the skillet is hot add the beef patties. Cook each side just until browned. Remove and set aside. Remove all but 1 tablespoon of the hamburger fat if you like.
- Add the 1/4 cup of butter and the tablespoon of the hamburger fat. Once the butter is melted add the beef broth. Cook until boiling then add flour 1 tbsp at a time stirring frequently to prevent lumps. Add the heavy whipping cream and mix well.
- Simmer then add the beef patties and onions. Simmer for 10-12 minutes. You can put a lid on the skillet if you like but don't cover it too long because we don't want dried out patties. Add salt and pepper to the gravy for taste and a small handful of chopped parsley. Serve with string beans and mashed potatoes.
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