Description
This Best Salisbury Steak recipe features juicy ground sirloin patties cooked to perfection in a rich, flavorful onion and beef gravy. A classic American comfort food, it combines a blend of seasonings and sauces for a delicious, hearty dish perfect for weeknight dinners or special occasions. The patties are pan-fried to a golden crust, then simmered in a savory gravy until tender and bursting with flavor.
Ingredients
Scale
For the Salisbury Steaks
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt (e.g. My Y’all Salt)
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon, crushed
For 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
- Combine and Form Patties: In a large bowl, mix together ground sirloin, egg, seasoned bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and crushed beef bouillon cube using your hands until evenly combined. Divide the mixture into 5 or 6 equal portions and shape each into an oval patty approximately 1 inch thick.
- Brown the Patties: Heat 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 necessary to prevent burning. Once browned, remove patties from skillet, place on a plate, and cover to keep warm.
- Sauté Onions and Prepare Gravy: Pour off all but 1 tablespoon of the grease from the skillet. Over medium heat, add the thinly sliced onions. Cook, stirring frequently, until onions are brown and tender, about 6 minutes. Add hot water and beef bouillon cubes, bringing the mixture to a boil. Reduce heat to simmer, smashing bouillon cubes to help dissolve. Stir in Worcestershire sauce, ketchup, and browning sauce. Season with salt and pepper to taste.
- Thicken the Gravy: In a small bowl, whisk together cornstarch and about 2 tablespoons cool water to form a slurry. Gradually whisk the slurry into the simmering gravy, stirring frequently until the sauce thickens to desired consistency.
- Simmer Patties in Gravy: Return the browned patties and any accumulated juices from the plate back into the skillet with the gravy. Cover and simmer gently until the patties are heated through and cooked completely, adding more water if the gravy becomes too thick. Serve warm, spooning gravy over the steaks.
Notes
- You can substitute ground beef with ground turkey or ground chicken if preferred, but adjust cooking times accordingly.
- For a gluten-free version, use gluten-free bread crumbs and ensure bouillon cubes are gluten-free.
- To deepen flavor, let the patties rest in the fridge for 30 minutes before cooking.
- Serve with mashed potatoes, steamed vegetables, or buttered egg noodles for a complete meal.
- Leftover Salisbury steak can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
