American Cuisine
Salisbury Steak with Onions
By Marcus Caldwell
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Salisbury steak is the dish that redeems the entire frozen-dinner genre when you make it from scratch. It is essentially a seasoned beef patty, shaped into an oval to signal that it is something a little more than a burger, browned hard and then simmered in a mushroom and onion gravy until it drinks up all that flavor. The breadcrumbs keep the patties tender, and browning them first builds the fond that becomes the backbone of the gravy. The real technique is in the gravy: caramelize the onions and mushrooms slowly in the same skillet, dust them with flour to cook out the raw taste, then whisk in beef broth until it turns glossy and thick. Returning the patties to simmer in that gravy is where everything marries. Spooned over mashed potatoes or buttered egg noodles, this is nostalgic diner comfort food that costs a few dollars to make and tastes like a lot more.
Ingredients
Serves 4Instructions
- 1
Gather and prepare all ingredients as specified in the ingredient list.
- 2
In a bowl, mix ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, salt, and pepper.
- 3
Form into 4 oval patties.
- 4
Heat oil in a large skillet over medium-high heat.
- 5
Brown patties on both sides, about 3-4 minutes per side.
- 6
Remove and set aside.
- 7
In the same skillet, butter and add sliced onions and mushrooms.
- 8
Cook until tender and caramelized.
- 9
Sprinkle flour over the vegetables and cook for 1 minute.
- 10
Slowly whisk in the beef broth and simmer until thickened.
- 11
Return the patties to the skillet, coating them in the gravy.
- 12
Simmer for 10-15 minutes until patties are cooked through.
Chef's Tips
- ✦ Brown the patties hard on both sides before making the gravy. That seared crust and the bits left in the pan are the flavor base.
- ✦ Caramelize the onions and mushrooms slowly until deeply golden; rushing this step leaves the gravy pale and thin-tasting.
- ✦ Dust the vegetables with flour and cook it for a minute before adding broth so the gravy thickens without a raw-flour taste.
- ✦ Simmer the patties in the gravy for 10 to 15 minutes so they finish cooking through and soak up flavor.
Ingredient Substitutions
-
ground beef → ground turkey or a beef-pork blend
A little pork adds juiciness; turkey is leaner, so do not overcook the patties.
-
mushrooms → extra onions or omit
Leave the mushrooms out for an onion-only gravy if you have picky eaters; add a splash more broth to compensate.
-
breadcrumbs → crushed crackers or panko
Any dry crumb binds the patty; panko keeps it light.
-
beef broth → mushroom or onion broth
Either deepens the gravy; add a teaspoon of Worcestershire for extra savory depth.
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Frequently Asked Questions
What is the difference between Salisbury steak and hamburger steak? ▼
Salisbury steak is seasoned with binders like breadcrumbs and egg, shaped into an oval, and served in a brown mushroom-onion gravy. Hamburger steak is typically just a plain seasoned beef patty served with or without gravy. The gravy and the seasoned mix are what make it Salisbury.
What internal temperature should the patties reach? ▼
Cook the beef patties to an internal temperature of 160°F (71°C). Because they simmer in gravy after browning, they finish cooking gently; an instant-read thermometer in the center of a patty confirms they are done and safe.
What should I serve with Salisbury steak? ▼
Mashed potatoes are the classic bed for the gravy, with buttered egg noodles or rice as close seconds. Add a simple green vegetable like peas or green beans to round out the plate.
Can I make Salisbury steak ahead of time? ▼
Yes. It reheats beautifully because the patties sit in gravy. Make it fully, cool, and refrigerate up to 3 days or freeze up to 3 months. Reheat gently on the stove, loosening the gravy with a splash of broth as needed.
