Salisbury Steak with Onion Gravy
My easy Salisbury steak is my family’s favorite. The tender juicy beef patties are simmered in a rich and flavorful homemade brown onion gravy. Make this recipe your no fuss anytime meal! Perfect a side of mashed potatoes!
WHAT IS SALISBURY STEAK?
Salisbury steak isn’t a steak, it’s basically fancy version of a bun-less hamburger that is simmered in gravy and traditionally served with mashed potatoes. I hated it as a kid, but now I can’t get enough of it.
Brown foods scared me back then. The tv dinner version scared me even more. However, I loved the teeny brownie that came with it. That sure was a good brownie. I make Salisbury steak at least a couple times a month. It’s one of our favorite classic meals. It’s the best comfort food ever!
WHAT ARE SALISBURY STEAKS MADE OF?
This recipe uses everyday staple ingredients which include, ground beef, breadcrumbs, eggs, garlic powder, onions, Worcestershire sauce a pinch of celery salt and chopped parsley.
You can’t have salisbury steak without a rich and flavorful gravy. You need a gravy that comes together quickly with big flavor. The rich gravy ingredients include my trusty, Better than Bouillon beef base, flour, heavy whipping cream and butter, salt and pepper is all you need to make it. Oh and A pinch or two of seasonings.
Quick Rundown of Salisbury Steak Recipe
This is just a quick overview of the steps to make this delicious Salisbury steak. Be sure to check out the full recipe card below for all the details, measurements, and tips!
- Prepare the Onions: Steps 1-2
Sauté diced onions and onion rings in butter until softened, then set aside. - The diced onions will go into the patties, and the onion rings will be added back to the gravy later.
- Make the Breadcrumbs:
Process a couple of slices of bread in a food processor to create fresh breadcrumbs. - Make the Beef Patties:
Combine ground beef, breadcrumbs, eggs, seasonings, and half of the sautéed diced onions. Form into oval patties. - Sear the Patties:
Cook the patties in a hot skillet to create a flavorful crust, then remove and set aside. - Make the Gravy:
Whisk beef broth and flour to create a slurry. Add it to the skillet with Worcestershire sauce, butter, and seasonings. Cook for a few minutes to remove the raw flour taste. - Combine and Simmer:
Return the patties to the skillet along with the sautéed onion rings. Let everything simmer until the patties are cooked through and the gravy thickens. - Serve:
Spoon the rich gravy over the patties and serve with mashed potatoes or your favorite side.
Tips for Perfect Homemade Salisbury Steak
- Gravy Galore:
This recipe makes a generous amount of gravy. If you prefer less, feel free to halve the recipe, or make the full batch and store leftovers for later. - Ground Beef Matters:
For flavorful and juicy patties, use 80% lean ground beef (20% fat). The higher fat content adds richness and moisture to the steak. - Best Broth Substitute:
Better Than Bouillon Roasted Beef Base is a game-changer for this recipe. Made from real meat, it adds a homemade depth of flavor that elevates the dish. - Don’t Over-Mix:
Be gentle when combining the beef mixture. Over-mixing can make the patties tough. - Sear for Flavor:
Let the patties cook undisturbed until they develop a deep brown crust. Avoid moving them around while searing to lock in flavor.
Easy Salisbury Steak Recipe
Ingredients
To make the beef patties
- 1 1/2 lb ground beef
- 2-4 tbsp butter
- 1/2 cup breadcrumbs
- 3 red onions 1 onion diced the other two sliced into rings
- 2 eggs
- 1 Pinch of celery salt
- 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
Beef Gravy
- 4 cups beef broth I use Better Than Bouillon Roasted Beef Base
- 6 tbsp flour
- 2 tsp heavy whipping cream optional
- 1/4 cup unsalted butter
- 2 tbsp Worcestershire sauce
- Salt for taste
- Pepper for taste
- pinch onion powder 1-2 small pinches
- pinch garlic powder 1-2 small pinches
- pinch crushed red pepper 1 small pinch of crushed red peppers
Instructions
Sauté the onions
- Melt 1–2 tbsp butter in a large skillet over medium-high heat.Add the diced onions to one side and the sliced onions to the other.Sauté for about 3 minutes, until softened and fragrant.Transfer them to two separate bowls — you’ll use the diced onions for the patties and the sliced ones for the gravy later
Make the breadcrumbs
- In a food processor, pulse two slices of bread until fine crumbs form.(Or use store-bought breadcrumbs if you prefer.)
Prepare the patties
- In a large bowl, combine:Ground beef, half of the sautéed diced onions, eggs, breadcrumbs, garlic powder, onion powder, celery salt, salt, and pepper. Mix gently with your hands or a fork until combined, don’t overwork it. Form into oval-shaped patties, about ¾ inch thick.
Brown the patties
- Add another 1–2 tbsp butter to the same skillet over medium-high heat.Sear the patties for 1–2 minutes per side until nicely browned.Remove them from the skillet and drain off any excess grease.
Make the gravy
- In a medium bowl, whisk together the beef broth and flour until smooth. In the same skillet, melt the butter over medium heat, then add the remaining diced onions and cook for about one minute to release their flavor. Slowly pour in the broth-and-flour mixture while whisking constantly. Stir in the heavy cream, if using, along with the Worcestershire sauce. Cook for 2–3 minutes, stirring often, to remove the raw flour taste. Reduce the heat to low and let the gravy simmer until thickened.
Combine everything
- Return the browned patties and the sliced onion rings to the skillet with the gravy. Add a pinch of onion powder, garlic powder, and crushed red pepper if desired. Simmer for 5–15 minutes, spooning the gravy over the patties as they cook, until the meat is cooked through and tender. Taste and adjust the seasoning with salt and pepper, then serve hot over mashed potatoes, rice, or noodles.
Notes
Tips for Perfect Salisbury Steak
Ground Beef Matters:
- Use 80% lean ground beef (20% fat) for flavorful, juicy Salisbury steak. The fat content helps keep the patties moist and adds flavor.
- Best Broth Substitute:
Better Than Bouillon Roasted Beef Base is a standout ingredient in this recipe. It’s rich, full of flavor, and tastes homemade. It’s an excellent substitute for regular broth.
-
Don’t Over-Mix:
- Mix the beef mixture just until combined. Overworking the meat will make the patties tough instead of tender.
Get the Perfect Sear:
- To develop a flavorful brown crust, let the patties cook undisturbed during searing. Avoid moving or flipping them until the bottom is browned. A great sear adds depth to the flavor.
Gravy Galore:
- This recipe makes a generous amount of gravy. If you prefer less, you can halve the gravy recipe or store leftovers for later.
You may also like:
- Meatloaf
- Southern Sweet Cornbread
- Lemon Parmesan and Herb Crispy Tuna Patties
- Juicy Dry rub roast chicken
- Southern Pan Fried whiting
- Sour cream mashed potatoes
- Stove-top mac and cheese
- Southern Candied yams
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Love this recipe! Thank you! I’ve made it three times now and it’s always delicious
My husband compliants are expressed by ok’s and yes, if he saids good that’s like everyone else’s 4 or 5 stars. When he ate this Salisbury steak he stated, “ this is really good” and then he ate seconds! That is awesome review of your recipe in my book and it was a pretty simple recipe! Will be a regular in our house!
Yay! I’m so happy this recipe worked out for him! Thank you so much!
I’ve been making Salisbury Steak for years by just guessing what to put in it. I decided to actually use a recipe, and chose this recipe due to the ratings, and I’m so glad I did 😊. I actually made it to the recipe, and it was delicious 👍. Actually, it was the best my family has ever had! Thank you for posting this, this will be go to favorite for my family 🥰
Coni, Yay happy to hear the recipe is now your family fav! Thank you for trying it out!
I MAKE SALISBURY STEAKS WITH MUSHROOM GRAVY AND FREEZE THEM. IF I AM GOING TO MAKE A MESS I MAY AS WELL MAKE A BIG ONE AND THEN FREEZE SOME. BUT BECAUSE I AM FREEZING THEM,
I USE MOHIKO RICE FLOUR TO THICKEN THE GRAVY/SAUCE. IT IS FREEZE-THAW STABLE AND WILL NOT SEPARATE OR BREAK WHEN THAWED. ADD LIQUID TO A LITTLE MOHIKO, THEN ADD TO SAUCE. IT ALSO MAKES GREAT THICKENING FOR ANY DISH THAT NEEDS THICKENING.
The ingredients list says 1/2 cup bread crumbs but the instructions say 3/4 cup. Which is correct?
Use two slices of bread which is equivalent to 1/2 cup bread crumbs. I’ll update the recipe. Thanks!
I am going to try this because it sounds delicious. What store do u find the Better Than Bouillon? I shop Walmart & Publix & have never seen anything but Knorr brand bouillon cubes. If I can’t find BTB I will have to use Swanson’s Liquid Broth or Knorr Beef Broth cubes. Do u know what I could add to give the same taste or what would u suggest I could add to the Swanson/Knorr broth to give it more taste – both of those are pretty bland. Thanks!
I usually buy BTB from Walmart. If you can’t find it, you can also order if from Amazon. I’ve dropped the link in the recipe notes. Right, most store broths are pretty bland and not rich in flavor like BTB, so if you use it the store broths, add more salt etc. I hope you enjoy it Denise!
Do you add the better than bouillon to water to make the 4 cups of broth for the gravy?
Exactly. That’s right!
Thank you…making this tonight and can’t wait to try it!
Enjoy Roxann! Hope you like it!
Hello my names mike : love the recipe made once before like last wk lol , made a double batch had it twice that wk the wife loves it, she was looking forward to having the next night as well made something different big mistake lol she said I was thinking about all day lol oh well you live and learn , it’s a great recipe it’s a keeper and I’m making it again another double batch again just wanted to let you know it’s a good recipe on a scale from 1-10 it’s a 9 so there you go just wanted to let you know :))
I’m so flattered Mike. Thank you so much! Yes don’t disappoint your wife next time lol..jk! Glad you guys liked it! 🙂
How many better then bouillon did you use
Use 4 cups of water and 4 tsps of Better than bouillon. You can also find the measurement instructions on the jar.
Looks yummy… going to try this tonight! Read the recipe 3 times and still totally confused about the onions though… some diced, some sliced, some sauteed, some not, etc, etc… but going to wing it and hope it turns out.
Thank you Julie! Sorry. I’ve updated the onion part of the instructions. I hope I clarified everything! Hope you like it!
This recipe is sooooo good! Thank you!
Thank you so much Cameron!!
This looks delicious!! So comfy and perfect for winter. I haven’t had this in so many years – but you made me crave it! In Sweden we call it “Sailor Steak” but it’s the same concept. Love it with heaps of gravy on top…
Oh okay wow! I learn something new every day! Thank you so much Emmeline!
This looks great meal I like those homemade gravy and perfectly cooked beef patties, that too with full of flavor. Mashed potatoes sounds make it whole meal.
I’m so making this next week for dinner. It looks absolutely delicious. So flavorful with all that gravy and onions. Just yum! I bet my boys will love this.
I hope you guys enjoy it. It’s delish!!
Seriously sooo good steak. It sounds and looks incredible, i’m drooling over your steak. And your photography is mind blowing!
This looks like the perfect winter comfort dish! I would win major brownie points if I put this on the menu while it’s still nice and cold. I appreciate you tip about Better than Bouillon. It would be great to have a bit of that on hand when I run out of stock.
My boys would love this recipe! Such a perfect hearty meal for this time of year when it gets cold and all I want is comfort food!
I’ve never cooked Salisbury steak but it looks delicious. Love the sound of the gravy too! Going to pin for later!