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
Scale
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.
