Recipe: Best Salisbury Steak

This Salisbury Steak is delicious. Juicy seasoned ground beef patties are seared then simmered in a savory, rich gravy. (Stacey Little / Southern Bite)
Be honest, when I say Salisbury steak, do you automatically think of tin or paper sectioned trays with other side items ready to go from the freezer to the oven or microwave? While that can be a nice, nostalgic memory, you can make an even tastier Salisbury steak yourself. Here is how.
Best Salisbury Steak
Click here for a printable recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6
Ingredients
- 2 pounds ground sirloin
- 1 large egg
- ½ cup seasoned breadcrumbs
- 1 teaspoon seasoned salt
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon, crushed
- 2 tablespoons vegetable oil
For the gravy:
- ½ 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
- pepper
- 1 tablespoon cornstarch
Instructions
- In a large bowl, combine the ground beef with the egg, breadcrumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire and the crushed beef bouillon cube. Work the mixture with your hands to get everything well combined. Portion the meat out into 5 or 6 equal portions and shape the portions into oval patties that are roughly 1 inch thick.
- Heat the oil in a large skillet over medium-high heat, then add the patties. Cook for about 4 minutes on each side until they get a nice golden-brown crust. Reduce the heat if necessary to keep them from burning. Remove the patties from the pan to a plate and cover.
- Pour away all but about 1 tablespoon of the grease from the pan. Place the skillet over medium heat and add the onions. Cook, stirring frequently, until brown and tender – about 6 minutes.
- Add the water and bouillon cubes to the skillet. Bring to a boil, then reduce the heat to a simmer. Smash the bouillon cubes with the back of a spoon if they’ve not dissolved.
- Add the Worcestershire, ketchup and browning sauce. Whisk to combine. Add salt and pepper to taste.
- In a small bowl, whisk the cornstarch with about 2 tablespoons of cool water. Add the cornstarch slurry to the gravy and whisk to combine. Cook, stirring frequently, until the gravy thickens.
- Return the steaks and the drippings in the plate to the skillet. Cover and simmer until the steaks are warm and cooked through. Add water if the gravy gets too thick. Serve warm.
Recipe notes
Recipe adapted from The Pioneer Woman.
Nutritional information – calories 442 kilocalories, carbohydrates 13 grams, protein 31 grams, fat 29 grams, saturated fat 10 grams, trans fat 1 gram, cholesterol 134 milligrams, sodium 843 milligrams, potassium 592 milligrams.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”
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