This savory Salisbury steak with onion gravy recipe is comfort food perfected. Tender beef patties are simmered in an herb-infused brown gravy and served over egg noodles or mashed potatoes.
Salisbury steak is the perfect comfort food to satisfy even picky eaters. Using only simple ingredients, you can serve this in under thirty minutes for an easy busy weeknight dinner.
What is it?
A traditional homemade Salisbury steak recipe features a seasoned hamburger steak mixed with breadcrumbs, egg, and seasonings, cooked in a skillet, then simmered in a flavorful mushroom gravy.
My Salisbury steak recipe with onion gravy upgrades this classic dish by crafting a delicious gravy with sliced onion, fresh herbs, and a splash of brandy.
Ingredients & Substitutions
- Lean ground beef - I recommend using 85/15 ground beef, but 80/20 also works great.
- Plain breadcrumbs
- Large eggs
- Worcestershire sauce
- Garlic powder - You can substitute two minced garlic cloves.
- Onion powder
- Fresh ground black pepper
- Table salt
- Large yellow onion - This recipe can be upgraded by using caramelized onions.
- All-purpose flour
- Beef broth - Beef stock can be substituted.
- Brandy - This is optional, alcohol can be omitted if desired, but it really adds a lot of flavor to the rich gravy.
- Fresh thyme sprig
How to make it
To make this easy Salisbury steak recipe with onion gravy, first break apart the ground beef in a mixing bowl and combine it with the bread crumbs, beaten eggs, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt.
Divide the meat mixture into six equal rounds and flatten them into one-inch thick oval patties.
Set a 12" cast iron skillet over medium-high heat on the stovetop and cook the hamburger steaks until well seared on both sides. Then remove them from the skillet and set aside.
Place the sliced onions in the beef drippings and saute the onion until tender and begining to turn golden brown. Then reduce the stovetop to low heat, melt the butter in the skillet, and whisk in the flour.
Continue to whisk the flour mixture for two minutes to prevent it from burning, then begin to slowly add the brandy, and beef broth in small increments. Whisk in the liquid fully before adding more, and repeat until all of the liquid has been added.
Add the fresh thyme sprig and ground black pepper to the gravy, along with the Salisbury steak patties. Bring the gravy to a simmer and cook until the internal temperature of the hamburger steaks reach 160 degrees and the gravy thickens.
Taste for salt, and adjust as needed, then serve over egg noodles or mashed potatoes.
Storing and Reheating Leftovers
Leftover Salisbury steak should be stored in an airtight container in the refrigerator for up to one week. If the gravy thickens too much while it is refrigerated, it can be thinned out with a small amount of water.
You can easily reheat the Salisbury steak and onion gravy in the microwave until heated through.
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Salisbury Steak with Onion Gravy
- Large skillet
- Crumble the ground beef into a large bowl and add the breadcrumbs, eggs, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Mix well to combine.
- Separate the hamburger mixture into 6 equal balls, and press them into oval hamburger patties.
- Place the hamburger steaks in a large skillet set over medium-high heat on the stovetop. Cook until a brown crust forms, then flip and sear the remaining side. Remove the patties from the skillet and set aside.
- Add sliced onion to the rendered beef drippings and saute until tender.
- Reduce the stovetop to low heat, and melt butter in the skillet, then sprinkle in the flour while whisking. Continue to whisk for two minutes to prevent the flour from scorching.
- Slow add the beef broth and brandy, a couple of splashes at a time, while whisking. Repeat until all of the liquid has been added.
- Add the thyme sprig and fresh ground black pepper. Return the hamburger patties to the skillet and simmer them in the gravy until the patties are cooked through and the gravy has thickened.
- Taste the gravy for salt, add more as needed, then serve.