Salisbury steak is incredibly versatile and works beautifully for weeknight dinners or Sunday meals. It pairs perfectly with mashed potatoes, rice, or egg noodles, all of which soak up the gravy wonderfully. Many people also enjoy it with green beans, peas, or corn on the side for a balanced plate. Leftovers reheat well and often taste even better the next day as the flavors continue to meld. This recipe stays true to the classic version, focusing on simple ingredients, traditional technique, and comforting results. It’s the kind of dish that reminds you why classic home cooking never goes out of style.
Ingredients
1½ pounds ground beef
½ cup breadcrumbs
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons oil
For the gravy
2 tablespoons butter
1 large onion, thinly sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and black pepper, to taste
Instructions
In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined. Shape the mixture into oval patties. Heat oil in a large skillet over medium heat and brown the patties on both sides. Remove and set aside. In the same skillet, melt the butter and add the sliced onions, cooking until soft and lightly caramelized. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the beef broth and Worcestershire sauce, stirring until smooth. Return the patties to the skillet, reduce heat to low, cover, and simmer for 20–25 minutes until the patties are cooked through and the gravy thickens. Adjust seasoning and serve hot.
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