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If you are craving a hearty, comforting classic that turns simple ingredients into a flavorful feast, then look no further than this Best Salisbury Steak Recipe. Packed with juicy ground sirloin, seared to a perfect golden crust, and smothered in a rich, savory onion gravy, this dish brings together all the warmth and homestyle goodness you want on your dinner table. It’s a timeless favorite that delivers mouthwatering satisfaction with every bite, making it ideal for family dinners, cozy nights in, or even impressing guests without any fuss.
Ingredients You’ll Need
Believe it or not, the magic of this Best Salisbury Steak Recipe comes from a straightforward list of ingredients that each add their own charm—from tender meat to vibrant seasoning and that luscious gravy. These essentials keep the flavors balanced and the textures just right.
- 2 pounds ground sirloin: Juicy and lean, perfect for a tender, flavorful patty.
- 1 large egg: Acts as a binder to hold everything together beautifully.
- 1/2 cup seasoned bread crumbs: Adds a slight crunch and helps keep the patties moist.
- 1 teaspoon seasoned salt: Infuses the meat with a well-rounded, savory kick.
- 2 teaspoons Dijon mustard: Brings a subtle tang that brightens the flavor profile.
- 2 tablespoons ketchup: Adds sweetness and a hint of tomato depth inside the meat mixture.
- 1 tablespoon Worcestershire sauce: Adds a complex, umami punch that deepens taste.
- 1 cube beef bouillon (crushed): Enhances the meaty richness in both patties and gravy.
- 2 tablespoons vegetable oil: Essential for achieving a perfect sear on the steaks.
- 1/2 large onion (thinly sliced): Sweetens and flavors the gravy with tender caramelized notes.
- 2 cubes beef bouillon: For a deeply savory gravy base.
- 2 cups hot water: Combines with bouillon to create that luscious sauce.
- 2 tablespoons Worcestershire sauce: Gives the gravy a bold, savory character.
- 1 tablespoon ketchup: Balances the gravy with subtle sweetness and acidity.
- 1 teaspoon browning and seasoning sauce: Adds color and complexity to the gravy.
- Salt and pepper: To taste, perfectly seasoning both patty and gravy.
- 1 tablespoon cornstarch: Thickens the gravy to a silky smooth finish.
How to Make Best Salisbury Steak Recipe
Step 1: Prepare the Meat Mixture
Start by combining the ground sirloin, egg, seasoned bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and the crushed beef bouillon cube in a large bowl. Use your hands to mix everything until just blended—this ensures your patties are juicy and flavorful without becoming dense. Then, divide the mixture into 5 or 6 equal portions and shape them as oval patties around 1 inch thick. The even thickness helps them cook uniformly and stay juicy inside.
Step 2: Sear the Patties
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the patties carefully and let them cook for about 4 minutes on each side. What you want is a lovely golden brown crust that locks in juices and adds a wonderful caramelized flavor. If the heat is too high, they might burn before cooking through, so adjust as needed. Once seared, transfer the patties to a plate and keep them covered to stay warm.
Step 3: Cook the Onion Gravy
Remove all but about one tablespoon of fat from the pan and set it back on medium heat. Toss in the thinly sliced onions and cook, stirring often, until they become tender and a rich golden brown—about 6 minutes. This step creates a sweet, flavorful base for the gravy that complements the patties perfectly.
Step 4: Build the Sauce
Add the hot water and the 2 bouillon cubes to the skillet, bringing the mixture up to a boil. Stir to help the bouillon dissolve completely. Next, whisk in Worcestershire sauce, ketchup, and browning and seasoning sauce until smooth. Taste and season with salt and pepper as you see fit—the gravy should be rich and bold.
Step 5: Thicken the Gravy and Finish Cooking
Whisk the cornstarch with about 2 tablespoons of cold water until smooth, then pour this slurry into the simmering gravy. Stir constantly as the sauce thickens into a luscious, silky consistency. Return the browned patties and any juices from the plate back into the skillet, cover, and simmer gently until the steaks are heated through and the flavors meld. If the gravy thickens too much, add a splash of water to get the perfect pourable texture.
How to Serve Best Salisbury Steak Recipe
Garnishes
A simple sprinkle of freshly chopped parsley adds a vibrant touch and a hint of freshness that balances the rich gravy beautifully. For a cozy touch, a side of crispy fried onions on top can bring delightful texture contrast and extra savory notes.
Side Dishes
This Best Salisbury Steak Recipe pairs wonderfully with classic mashed potatoes that soak up every bit of the heavenly gravy. Steamed green beans or buttered peas bring color and a fresh bite to complement the richness. For carb lovers, buttered egg noodles or a warm crusty bread work just as well to mop up the sauce.
Creative Ways to Present
For an elevated presentation, serve your Salisbury steaks on a rustic wooden platter with gravy generously drizzled over each patty and onions arranged artfully on top. Garnish with a bright sprinkle of herbs. You can even plate the patties atop a bed of creamy polenta for a modern twist that impresses without extra effort.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Best Salisbury Steak Recipe, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and keep their juicy texture and flavorful gravy intact.
Freezing
If you want to save time for busy nights, freeze the cooked patties with gravy in a freezer-safe container. They’ll keep well for up to 3 months. Just thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers gently in a skillet over low-medium heat, covered, so the patties warm through without drying out. Stir the gravy occasionally and add a splash of water if needed to keep the sauce nice and saucy. You can also microwave, but be sure to cover and check frequently to avoid overcooking.
FAQs
What kind of ground beef is best for Salisbury steak?
Ground sirloin is ideal for Salisbury steaks because it has the perfect balance of leanness and flavor, ensuring juicy patties without being too greasy or tough.
Can I make this recipe gluten-free?
Absolutely! Substitute seasoned bread crumbs with gluten-free bread crumbs and ensure your Worcestershire sauce and other condiments are gluten-free. This way you keep all the flavor without the gluten.
Why do I need to add cornstarch to the gravy?
Cornstarch acts as a thickening agent to create a smooth, luscious gravy that clings beautifully to the steaks, making each bite saucy and satisfying.
Is there a way to make the gravy richer?
For extra richness, try stirring in a splash of heavy cream or a tablespoon of butter at the end of cooking. This adds a velvety texture and deeper flavor.
Can Salisbury steak be made ahead for a party?
Yes! You can fully cook the patties and prepare the gravy in advance. Reheat gently before serving to maintain the juiciness and flavor—perfect for entertaining without stress.
Final Thoughts
Your kitchen is about to become the coziest spot in the house with this Best Salisbury Steak Recipe on your menu. It’s truly one of those dishes that feels like a warm hug in food form—rich, comforting, and downright delicious. I encourage you to give it a try soon; once you taste how easy it is to make and how scrumptious it turns out, it might just become your new family favorite.
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Best Salisbury Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Best Salisbury Steak recipe features juicy ground sirloin patties cooked to golden perfection and simmered in a rich, savory onion gravy. Made with simple pantry ingredients like Worcestershire sauce, Dijon mustard, and beef bouillon, this classic comfort food is quick to prepare and perfect for family dinners.
Ingredients
For the Patties:
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon (crushed)
For Cooking and Gravy:
- 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 cornstarch slurry)
Instructions
- Prepare the Patties: In a large bowl, combine ground sirloin with the egg, seasoned bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and the crushed beef bouillon cube. Mix thoroughly with your hands until well combined. Divide the meat into 5 or 6 equal portions and shape each into oval patties about 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 needed to prevent burning. Once browned, remove the patties from the skillet and place them on a plate, covering to keep warm.
- Cook the Onions and Prepare Gravy: Discard all but about 1 tablespoon of the grease from the skillet. Place the skillet back on medium heat and add the thinly sliced onions. Cook, stirring frequently, for about 6 minutes until the onions are browned and tender. Add hot water and beef bouillon cubes to the skillet, bring it to a boil, then reduce heat to simmer. Stir to dissolve bouillon cubes. Add Worcestershire sauce, ketchup, and browning sauce. Whisk to combine. Season with salt and pepper to taste.
- Thicken the Gravy: In a small bowl, whisk together cornstarch and about 2 tablespoons of cool water to create a slurry. Gradually add this to the simmering gravy while whisking constantly. Continue cooking and stirring frequently until the gravy thickens to your desired consistency.
- Simmer the Patties in Gravy: Return the browned patties and any accumulated juices back into the skillet with the gravy. Cover and simmer over low heat until the steaks are heated through and cooked to your preference. If the gravy thickens too much, add extra water as needed. Serve the Salisbury steaks warm with plenty of savory onion gravy.
Notes
- Use ground sirloin for a lean but flavorful patty; ground chuck or a blend can be substituted if desired.
- Seasoned salt adds great flavor—feel free to adjust seasoning to taste.
- Simmering the patties in gravy keeps them moist and infuses them with flavor.
- Onion slices add sweetness and texture to the gravy, but they can be omitted or replaced with caramelized onions if preferred.
- Browning and seasoning sauce adds a rich color to the gravy but can be left out or substituted with soy sauce for a different flavor profile.
