Salisbury Steak Recipe

Salisbury steak with gravy on a blue plate

No ratings yet

Salisbury Steak Recipe

This Salisbury steak is a rich, skillet-cooked comfort meal made with seasoned beef patties and a smooth, savory brown gravy. It's fast, tender, and built around a deeply flavorful gravy that soaks into every bite. Made with simple pantry ingredients and cooked all in one pan, it’s an easy, satisfying dinner that feels hearty without being complicated.

Prep Time 15

Cook Time 25

Servings

Calories 682kcal

Author Jennifer

Equipment

1 large skillet

Ingredients

For the beef patties

1 lb ground beef I use 80/20 because it has enough fat to keep things juicy
4 tbsp butter
1/2 cup breadcrumbs
2 large onions diced
2 eggs
1 tablespoon of Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 pinch of celery salt

For the beef gravy

4 cups beef broth (or 4 teaspoons of beef bouillon dissolved into four cups of boiling water)
6 tbsp flour
2 tsp heavy whipping cream optional
1/4 cup unsalted butter
2 tbsp Worcestershire sauce
2 pinches of onion powder
2 pinches of garlic powder
Salt and pepper to taste

Instructions

Sauté the onions
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add diced onions and cook about 3 minutes until soft and translucent.
Prepare the patties
In a large bowl, combine ground beef, half the onions, eggs, Worcestershire, breadcrumbs, and seasonings Mix gently, just until combined. Form into oval patties about ¾ inch thick.
Brown the patties
Add remaining butter to the skillet. Sear patties about 2 minutes per side until browned. Remove and set aside. Drain excess grease if needed.
Make the gravy
Whisk broth and flour together until smooth. In the same skillet, melt butter, and add remaining onions. Slowly pour in broth mixture while whisking. Then add Worcestershire and cream (optional). Cook 2–3 minutes to remove raw flour taste, then reduce heat and let it thicken.
Bring it together
Return patties to the skillet. Add salt, pepper, onion powder, and garlic powder. Simmer 15–20 minutes, spooning gravy over the patties as it cooks. Serve hot.

Notes

Don’t overmix the beef
Mix just until combined, as overworking the meat will make the patties dense instead of tender.
Sautéing the onions matters
This step softens the flavor and adds moisture to both the patties and the gravy.
Brown = flavor
Don’t skip the sear. Those browned bits in the pan are what give the gravy its depth.
Control the gravy thickness
If it gets too thick, add a splash of broth. Too thin? Let it simmer a bit longer.
Cream is optional, but SO helpful
It adds a richness and smoothness I love, but the gravy is still excellent without it.
Make-ahead tip
The flavor actually improves after sitting. This reheats very well the next day.
Serving idea
Best served with potatoes, rice, or even buttered toast to soak up the gravy.
Meatloaf vs Salisbury Steak takeaway
If you want something sliceable and baked, go meatloaf. If you want something quicker, saucier, and more flexible for weeknights, this salisbury steak is the better choice.

Nutrition