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Salisbury steak with onion gravy is the ultimate comfort food for busy nights and chilly weekends When I first made this for my husband it was an instant hit and now it finds its way into our meal plan all year
I whipped this up during a rushed evening and found the leftovers tasted even better the next day One bite brought back memories of my grandma’s kitchen table
Ingredients
- Eighty twenty ground chuck: gives that classic beefy flavor and juicy texture Go for freshly ground if you can
- Seasoned bread crumbs: help keep the patties moist and add a little extra flavor Choose a variety with herbs
- Dry mustard: offers a subtle tang Look for a fine powder for easy mixing
- Beef bouillon cube: deepens the umami Use good quality for best taste
- Worcestershire: adds complexity and savoriness Try finding one with real anchovies for extra punch
- Ketchup: brings a gentle sweetness Choose a thick rich blend
- Salt and black pepper: are seasoning essentials Cracked pepper brings more freshness
- Vegetable oil: is for frying A neutral oil works best for even browning
- Onions: are the star of the gravy Pick fresh firm onions for sweet flavor
- Minced garlic: gives punch Use plump cloves and chop just before cooking for most aroma
- Kitchen bouquet: adds color and a subtle hint of roasted notes This can usually be found with sauces and seasonings
- All purpose flour: thickens the gravy Go for unbleached if available
- Beef broth: forms the gravy base Use a low sodium or homemade version to control saltiness
Step-by-Step Instructions
- Mix the Patty Ingredients:
- Combine the ground chuck with bread crumbs dry mustard crumbled bouillon Worcestershire ketchup salt and pepper Work everything together thoroughly with your hands until there are no visible streaks for even seasoning
- Shape and Brown the Patties:
- Divide the mixture into eight portions Form each one into a thin oval patty about half an inch thick Thin patties cook through faster Heat oil in a large skillet over medium high until shimmering Add patties in batches and brown for about four minutes each side You are looking for a deep crust
- Remove the Patties and Prep for Gravy:
- Transfer browned patties to a plate Pour off excess fat but keep about two tablespoons in the pan for flavor
- Cook the Onions:
- Add sliced onions to the skillet Cook over medium heat stirring often for about eight minutes until the onions collapse and start turning golden soft This step gives the gravy its rich sweetness
- Add Garlic and Make the Roux:
- Stir in the minced garlic and cook for just one minute This prevents burning Sprinkle in the flour and keep stirring constantly for another minute Watch for that caramel tinted roux
- Build the Gravy:
- Pour in two cups of beef broth followed by Worcestershire ketchup and kitchen bouquet Keep whisking so the gravy stays smooth and lump free
- Simmer the Patties:
- Return the patties and any juices to the pan Cover and reduce the heat to medium low Simmer for twenty minutes Occasionally lift the lid stir gently and add more beef broth if the gravy gets too thick
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I have a soft spot for caramelized onions They transform the simplest recipe into something craveable Growing up there was always a little kitchen magic when the onions went into the skillet steaming up the windows and filling the house with their aroma
Storage Tips
Let the leftovers cool until barely warm then store in an airtight container in the fridge It keeps for up to four days Reheat gently on the stove adding a splash of broth to keep the gravy silky
Ingredient Substitutions
You can swap ground turkey or a leaner beef if needed Use chicken or mushroom bouillon cube in place of beef if that is what you have For a gluten free version choose gluten free bread crumbs and flour
Serving Suggestions
This dish is made for mashed potatoes but also works with buttered noodles steamed rice or even soft polenta A handful of fresh parsley or crisp green beans on the side is always a bright touch
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Cultural Context
Salisbury steak first gained popularity in the late 1800s as a hearty alternative to simple ground beef Born out of home kitchens and diners it still delivers nostalgia and comfort today
Recipe FAQs
- → What’s the best ground beef to use?
80/20 ground chuck works well for juicy, flavorful patties without being too greasy. Lower fat can make patties dry out.
- → How do I keep the patties from falling apart?
Bread crumbs help bind the meat together. Mix just until combined—over-mixing can make the patties tough.
- → Can I make this ahead of time?
Yes! Salisbury steak with gravy reheats well. Store in the refrigerator and gently reheat in a skillet, adding a splash of broth if needed.
- → What goes well as a side?
Mashed potatoes, buttered egg noodles, rice, or roasted vegetables all work beautifully to complement the savory flavors.
- → Is kitchen bouquet required?
It deepens the gravy’s color and flavor but is optional. You can omit or substitute with a dash of soy sauce for color.