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
Scale
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.
