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If you have ever craved a classic comfort dish that’s hearty, flavorful, and downright irresistible, you’re in for a treat with the Best Salisbury Steak Recipe. This dish takes simple ground sirloin and elevates it with a savory blend of seasonings and a rich, luscious onion gravy that will have you coming back for seconds. Whether you’re cooking for a family dinner or craving that homemade diner taste, this recipe delivers a tender, juicy steak patty smothered in savory goodness that feels like a warm hug on a plate. Get ready to enjoy a timeless favorite that’s both satisfying and surprisingly easy to whip up!
Ingredients You’ll Need
Every ingredient in this Best Salisbury Steak Recipe plays a key role, balancing textures and boosting flavors to create that signature rich taste. From the robust ground sirloin to the tangy Dijon mustard and a touch of Worcestershire sauce, each component contributes to the dish’s classic appeal and comforting finish.
- 2 pounds ground sirloin: The star protein, lean yet flavorful for juicy, tender patties.
- 1 large egg: Acts as a binder to hold those patties together perfectly.
- 1/2 cup seasoned bread crumbs: Adds texture and helps keep the patties moist.
- 1 teaspoon seasoned salt: My Y’all Salt is ideal here for a balanced but punchy seasoning.
- 2 teaspoons Dijon mustard: Gives a lovely tang and depth to the meat mix.
- 2 tablespoons ketchup: A hint of sweetness to complement the savory profile.
- 1 tablespoon Worcestershire sauce: Brings a savory, umami complexity to the patties.
- 1 cube beef bouillon (crushed): Infuses the meat mixture with extra beefy richness.
- 2 tablespoons vegetable oil: For searing the patties to a beautiful golden crust.
- 1/2 large onion (thinly sliced): Caramelizes into a sweet, tender topping for the gravy.
- 2 cubes beef bouillon: For building a flavorful gravy base.
- 2 cups hot water: The liquid that brings the gravy to life.
- 2 tablespoons Worcestershire sauce: Enhances the rich, savory gravy.
- 1 tablespoon ketchup: Adds a touch of sweetness and color to the sauce.
- 1 teaspoon browning and seasoning sauce: Kitchen Bouquet or Gravy Master works great to deepen the gravy’s color and flavor.
- Salt and pepper: Essential for seasoning to taste throughout.
- 1 tablespoon cornstarch: Used to thicken the gravy to the perfect consistency.
How to Make Best Salisbury Steak Recipe
Step 1: Prepare the Meat Mixture
Start by combining the ground sirloin in a large bowl with the egg, seasoned bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and the crushed beef bouillon cube. Use your hands to thoroughly mix everything, ensuring the flavors meld together beautifully. Once combined, divide the mixture into 5 or 6 equal portions and shape each into an oval patty about an inch thick. This is the foundation for that juicy, flavorful steak you’re about to savor.
Step 2: Brown the Patties
Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook them for approximately 4 minutes per side, or until they develop a gorgeous golden brown crust. Keep an eye on the heat to prevent burning, adjusting as needed. Once browned, transfer the patties to a plate and cover them to retain their warmth while you prepare the gravy. This step locks in juices and that crave-worthy sear.
Step 3: Cook the Onions and Make Gravy
Remove all but a tablespoon of the grease from the skillet. Over medium heat, add the thinly sliced onions and cook, stirring often, until they become tender and take on a tantalizing golden brown color—about six minutes. Then add the hot water and the two beef bouillon cubes to the skillet. Bring this mixture to a boil, then reduce the heat to a gentle simmer, crushing the bouillon cubes with a spoon to dissolve them completely. Stir in Worcestershire sauce, ketchup, and the browning and seasoning sauce. Don’t forget to season with salt and pepper to balance the flavors perfectly.
Step 4: Thicken the Gravy and Simmer Patties
Mix the cornstarch with two tablespoons of cool water to create a slurry. Whisk this into the simmering gravy while stirring frequently until it thickens beautifully to a luscious consistency. Return the browned patties along with any collected drippings back into the pan. Cover the skillet, then let everything simmer gently until the patties are warmed through and cooked fully. If the gravy thickens too much, add a splash of water to loosen it as needed. This final simmer melds all the flavors into one delicious, comforting dish.
How to Serve Best Salisbury Steak Recipe
Garnishes
Simple garnishes can elevate your Salisbury steak experience. Freshly chopped parsley or a sprinkle of finely chopped chives add a pop of color and a bit of freshness to cut through the rich gravy. For an extra indulgent touch, a few sautéed mushrooms on top bring earthiness and an added layer of flavor that pairs wonderfully with the savory steaks.
Side Dishes
This Best Salisbury Steak Recipe deserves sides that soak up the decadent gravy and complement its hearty nature. Creamy mashed potatoes are a classic choice, creating the perfect base for your steak and gravy spoonfuls. For a lighter option, steamed green beans or a crisp green salad offer a refreshing contrast. But don’t be shy—garlic butter noodles or buttery roasted carrots would also be fantastic partners on your plate.
Creative Ways to Present
Looking to impress your guests or simply reinvent a beloved dish? Try serving individual Salisbury steak patties on a bed of buttery polenta, topped with the onion gravy and a sprinkle of sharp cheddar. Alternatively, turn this recipe into a hearty sandwich by placing a patty and generous gravy over a toasted bun with caramelized onions and pickles. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this wonderful Best Salisbury Steak Recipe, store them in an airtight container in the refrigerator. The patties and gravy keep well for up to 3 days, allowing you to enjoy a comforting meal with minimal effort on busy days.
Freezing
You can freeze Salisbury steak either cooked or uncooked for up to 2 months. Wrap the patties individually in plastic wrap and then place them in a freezer bag. The gravy should be cooled completely and stored separately in freezer-safe containers. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftover Salisbury steak gently in a covered skillet over low heat or in the microwave, adding a splash of water if needed to loosen the gravy. Reheating slowly helps keep the patties tender and prevents the gravy from drying out, so your meal tastes just as good as fresh.
FAQs
Can I use ground beef other than sirloin?
While ground sirloin is recommended for its balance of flavor and leanness, you can use other ground beef cuts like chuck or a mix, but keep in mind fattier meats may release more grease, altering the final texture and flavor slightly.
Is it necessary to use beef bouillon cubes?
Beef bouillon cubes add an intense depth of flavor to both the meat mixture and gravy. If you prefer, substitute with beef broth powder or a good quality beef broth for a similar effect.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free bread crumbs and a gluten-free Worcestershire sauce to make the recipe friendly for gluten-intolerant diets without sacrificing any flavor.
How thick should I make the patties?
Shaping the patties to about 1 inch thick is ideal. This thickness ensures they cook evenly while staying juicy inside and getting a beautiful brown crust on the outside.
What should I serve with Salisbury steak for a complete meal?
Classic pairings like mashed potatoes and steamed green veggies are winners every time. Alternatively, creamy polenta, roasted root vegetables, or buttered egg noodles all make sumptuous sides that soak up the delicious gravy.
Final Thoughts
This Best Salisbury Steak Recipe is a comforting celebration of classic flavors and easy home cooking. It’s perfect for anyone craving a hearty, satisfying meal that reminds you of cozy dinners and good company. Give it a try, and you might just find it becoming a beloved staple in your recipe repertoire!
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Best Salisbury Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Best Salisbury Steak recipe features juicy ground sirloin patties seasoned and cooked to perfection in a rich, savory onion gravy. Quick and easy to prepare in about 30 minutes, it’s a comforting classic meal ideal for a hearty family dinner that yields 6 satisfying servings.
Ingredients
Steak Patties
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt (My Y’all Salt recommended)
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon, crushed
Cooking and Gravy
- 2 tablespoons vegetable oil
- 1/2 large onion, thinly sliced
- 2 cubes beef bouillon
- 2 cups hot water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon browning and seasoning sauce (e.g. Kitchen Bouquet or Gravy Master)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon cornstarch
- About 2 tablespoons cool water (for cornstarch slurry)
Instructions
- Mix the Patty Ingredients: In a large bowl, combine the ground sirloin, egg, seasoned bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and crushed beef bouillon cube. Mix thoroughly with your hands until all ingredients are evenly incorporated. Divide the mixture into 5 or 6 equal portions and shape each into oval patties about 1 inch thick.
- Brown the Patties: Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook for about 4 minutes on each side until they develop a golden-brown crust. Adjust heat as needed to avoid burning. Once browned, remove patties from the skillet onto a plate and cover to keep warm.
- Prepare the Onion Gravy: Pour off all but 1 tablespoon of the fat from the skillet, then place back on medium heat. Add the sliced onions and cook, stirring frequently, until onions become brown and tender, about 6 minutes. Add hot water and 2 beef bouillon cubes to the pan, bringing the mixture to a boil. Use the back of a spoon to crush any remaining bouillon cubes to dissolve them. Stir in Worcestershire sauce, ketchup, and browning and seasoning sauce. Season with salt and pepper according to taste.
- Thicken the Gravy: In a small bowl, whisk the cornstarch with about 2 tablespoons of cool water to create a slurry. Add this slurry to the simmering gravy and whisk continuously until the sauce thickens.
- Simmer the Patties in Gravy: Return the browned steak patties along with their drippings back into the skillet. Cover the pan and let simmer until the patties are heated through and fully cooked, adding additional water if the gravy becomes too thick. Serve the Salisbury steaks warm with plenty of the rich onion gravy.
Notes
- Using ground sirloin provides a good balance of flavor and leanness for the patties.
- Seasoned bread crumbs and seasoned salt add depth to the patty seasoning.
- Brown the onions properly for a richer, sweeter gravy.
- Adjust browning sauce amount to achieve desired color and flavor of gravy.
- The gravy can be thinned with water if it becomes too thick during simmering.
- For best results, cook patties to an internal temperature of 160°F for safety.
