Homemade Salisbury Steak with Onion Gravy

A plate with mashed potatoes and two Salisbury steaks topped with brown gravy.

5 from 1 vote

Homemade Salisbury Steak with Onion Gravy

Looking for a quick and easy comfort meal for the whole family? This old-fashioned Salisbury steak recipe will blow your mind with its savory deliciousness.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 368kcal

Author: Karin and Ken

Ingredients

For the Steaks

2 pounds lean ground beef
1 cup milk
1 cup instant mashed potato flakes
2 teaspoons salt
1 tablespoon pepper
1 beef bouillon cube crushed

For the Gravy

½ cup unsalted butter
1 large onion thinly sliced
8-16 ounces baby bella sliced or white mushrooms
3 cloves garlic or 1 tablespoon minced
½ cup all-purpose flour
4 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon dijon mustard
¼ cup tomato paste if desired
½ teaspoon black pepper
sea salt or kosher salt to taste
fresh chopped parsley for garnish, if desired

Get Recipe Ingredients

Instructions

Preheat the oven to 350°F.
Whisk milk and potato flakes in large bowl. Add beef, 2 teaspoons salt, 1 tablespoon pepper and crushed beef bouillon. Knead until combined. I like to mix by hand, do not over mix.
Shape into eight even portions, into flat oval shapes and and transfer to parchment-lined plate. Refrigerate for 30 minutes or up to 4 hours.
Heat an oven-safe 12-inch skillet (I like to use cast iron) with deep sides over medium heat. Melt 3 tablespoons butter and cook patties until well browned, about 2-3 minutes per side. Next, place the pan into the oven for 10-15 minutes until an internal temperature reaches 165°F.
Take the steaks out of the pan and place them on a plate and cover them with foil, set aside.
Wipeout any excess grease from the pan. Over medium heat, add the remaining butter and let it melt. Add the onion and mushrooms and cook.
Stir occasionally, for about 5 minutes until the onions are softened.
Add the flour and stir it in, coating the veggies, cook stirring constantly for 2 minutes. Slowly whisk in the beef stock, making sure there are no lumps. Add the Worcestershire sauce and dijon mustard, whisk it in. Taste and add additional Worcestershire sauce if desired.
Add the garlic, pepper and tomato paste, if desired. Stir until blended. Let the gravy simmer for 3 minutes, stirring occasionally.
Add the steaks back to the pan and cover in the sauce, let simmer for 5 more minutes or until the steaks are heated through.
Garnish with a sprinkling of chopped fresh parsley. Enjoy every bite!

Notes

Mix it right: Make sure you do not over-mix the beef mixture or it will become tough.

Extra flavor: To give the beef patties a great flavor, let them sear nicely and brown up before you flip them.

Skip the oven: Don’t feel like turning on the oven? You can skip the oven step and cook the steaks all the way on the stovetop too. This can make make them too brown though, but if you like steaks that are extra crispy, this one’s the perfect method.

Gravy fix: A good way to lend some extra flavor to the homemade Salisbury steak gravy is to crush a beef bouillon cube in a plastic baggie and then add it to the gravy.

Nutrition