Description
This Best Salisbury Steak recipe features tender ground sirloin patties cooked to a golden brown and smothered in a rich, flavorful onion and beef gravy. Combining classic ingredients like Dijon mustard, Worcestershire sauce, and beef bouillon for depth, it is a comforting, hearty meal perfect for family dinners and casual gatherings.
Ingredients
Scale
Steak Patties
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt (My Y’all Salt works perfectly here!)
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon (crushed)
Gravy and Cooking
- 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 (Like Kitchen Bouquet or Gravy Master)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon cornstarch
- About 2 tablespoons cool water (for slurry)
Instructions
- Prepare the Patties: In a large bowl, combine ground sirloin, egg, bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and the crushed beef bouillon cube. Mix thoroughly by hand until evenly combined. Divide the mixture into 5 or 6 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. Remove cooked patties and place on a plate; cover to keep warm.
- Cook Onions and Start Gravy: Drain most of the excess grease from the skillet, leaving about 1 tablespoon. Return skillet to medium heat and add the thinly sliced onions. Sauté, stirring frequently, until onions are browned and tender, about 6 minutes. Add hot water and the 2 beef bouillon cubes, bringing the mixture to a boil. Reduce heat to a simmer and stir to dissolve bouillon cubes fully.
- Finish the Gravy: Stir in Worcestershire sauce, ketchup, and browning and seasoning sauce until well combined. Season with salt and pepper to taste.
- Thicken Gravy: In a small bowl, whisk cornstarch with about 2 tablespoons of cool water to create a slurry. Slowly whisk this slurry into the simmering gravy, stirring frequently until the sauce thickens to desired consistency.
- Simmer Steaks in Gravy: Return the browned patties and any accumulated drippings from the plate back into the skillet. Cover and simmer gently until the patties are heated through and thoroughly cooked, about 5-8 minutes. Add additional water if the gravy becomes too thick during this process.
- Serve: Serve warm Salisbury steak with generous amounts of onion gravy spooned over the top. Enjoy with your favorite sides.
Notes
- Use ground sirloin for a leaner, flavorful patty; ground chuck can also be substituted but may be fattier.
- Adjust the thickness of gravy by adding more or less cornstarch slurry as needed.
- Be careful not to overcook patties during browning to maintain juiciness.
- Seasoned salt can be substituted with regular salt and additional spices if unavailable.
- Slicing onions thinly ensures they cook evenly and blend well into the gravy.
- Browning and seasoning sauce adds color and depth but can be omitted if unavailable.
