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Juicy Salisbury steak patties simmered in savory onion gravy in a skillet
Isaac blogger

Salisbury Steak with Onion Gravy

Juicy Salisbury steak patties simmered in a rich onion gravy, made with simple ingredients for a classic, comforting dinner that’s perfect for weeknights or make-ahead meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner
Cuisine: American Comfort Food
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Patties
  • 1 lb ground beef (80/20)
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • For the Gravy
  • 1 medium onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • Optional thyme or smoked paprika

Method
 

  1. Before You Begin:
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare Patties
  4. In a bowl, gently combine ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix just until combined and shape into 4 oval patties.
  5. Brown Patties
  6. Heat a skillet over medium heat. Cook patties for about 3–4 minutes per side until well browned on both sides. Transfer to a plate. They do not need to be fully cooked yet.
  7. Cook Onions
  8. In the same skillet, cook sliced onions until softened and lightly golden, scraping up browned bits from the pan.
  9. Make Gravy
  10. Sprinkle flour over onions and cook briefly. Gradually whisk in broth and Worcestershire sauce. Simmer gently until gravy thickens and is smooth.
  11. Simmer Patties
  12. Return patties to skillet. Spoon gravy over them, cover and simmer for about 10–15 minutes, until the patties are fully cooked through and reach safe internal doneness.
  13. Rest and Serve
  14. Let rest a few minutes before serving so juices redistribute.

Notes

  • Do not overmix; use moderate-fat beef and brown well.
  • Simmer gently to keep gravy smooth.
  • Refrigerate within 2 hours; store up to 4 days or freeze up to 2 months.
  • Reheat gently with broth or in short microwave intervals until hot throughout.