Salisbury Steak with Onion Gravy


1 pound ground beef

1/3 cup bread crumbs

2 teaspoons ketchup

1 teaspoon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder optional, use if not doing onion in gravy


1 onion small

1 teaspoon oil

2 cups beef broth

4 tablespoons flour

1 teaspoon ketchup

1/2 teaspoons Worcestershire sauce

1/2 cup sliced mushrooms optional

salt and pepper to taste


If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. You can cook the optional mushrooms instead or in addition with the onions. Set aside in a bowl.

In a large mixing bowl, combine 1 pound of ground beef with ⅓ cup breadcrumbs, 2 teaspoons ketchup, 1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.

Divide the hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle of one side to prevent puffing up of the patties and make cooking evener.

Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.

Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.

Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt and pepper to taste.

Whisk until nicely thickened, a few minutes. If using the caramelized onions or mushrooms, add them to the gravy and mix well.

Add steak back into the mixture, simmer for a few minutes until everything is hot.

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