Instructions
- Prepare the Salisbury Steak Patties: In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, beaten egg, milk, 1 tablespoon Worcestershire sauce, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Use your hands to gently mix until just combined. Be careful not to overmix, as this can lead to tough patties.
- Form the Patties: Divide the meat mixture into 6 equal portions. Shape each portion into an oval or rectangular patty, about ¾-inch thick. Make a slight indentation in the center of each patty with your thumb to prevent them from bulging while cooking.
- Brown the Patties: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the patties to the skillet, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side, until deeply browned and a nice crust has formed. The patties do not need to be cooked through at this stage.
- Remove Patties: Transfer the browned Salisbury steak patties to a plate and set aside. Do not clean the skillet, as the browned bits (fond) will add flavor to the gravy.
- Sauté the Onions for Gravy: Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the thinly sliced large onion. Cook, stirring occasionally, for 8-10 minutes, or until the onions are softened and lightly caramelized.
- Add Garlic and Flour: Add the minced garlic to the skillet and cook for another minute until fragrant. Sprinkle the 3 tablespoons of all-purpose flour over the onions and garlic. Stir constantly for 1-2 minutes, cooking out the raw flour taste. This will create a roux, which thickens the gravy.
- Whisk in Liquids: Gradually whisk in the 2 cups of beef broth, a little at a time, making sure to scrape up any browned bits from the bottom of the skillet. Continue whisking until the gravy is smooth and lump-free.
- Season the Gravy: Stir in the remaining 1 tablespoon of Worcestershire sauce, Dijon mustard, and dried thyme. Bring the gravy to a simmer, then reduce the heat to low.
- Simmer the Steaks in Gravy: Carefully return the browned Salisbury steak patties to the skillet, nestling them into the simmering gravy. Make sure the patties are mostly submerged.
- Cover and Cook: Cover the skillet and let the Salisbury steaks simmer in the gravy for 15-20 minutes, or until the patties are cooked through and tender. The internal temperature of the beef should reach 160°F (71°C).
- Adjust Seasoning and Serve: Taste the gravy and adjust salt and pepper as needed. If the gravy is too thick, add a splash more beef broth. If it’s too thin, let it simmer uncovered for a few more minutes. Serve hot, spooning plenty of gravy over each patty.
Cooking Tips and Variations
Achieving the perfect Salisbury Steak with Onion Gravy is all about technique and a few clever tricks. Firstly, an important tip for the patties themselves is to not overwork the meat. Overmixing the ground beef with the other ingredients can make the patties dense and tough. Mix just until everything is combined. Also, making a small indentation in the center of each patty before cooking helps them cook more evenly and prevents them from puffing up into a ball. For the best flavor, always use lean ground beef with at least 80/20 fat content; the fat adds moisture and flavor that leaner cuts lack. When browning the patties, ensure your skillet is hot enough to create a good sear. This develops a delicious crust and locks in juices, contributing significantly to the overall taste.
The gravy is where much of the magic happens. Don’t skip deglazing the pan after you’ve browned the patties. Those browned bits, or “fond,” are packed with flavor and will dissolve into your gravy, adding incredible depth. When caramelizing the onions for the gravy, be patient. Cooking them slowly until they are deeply golden and sweet will make a huge difference in the final taste. If you’re short on time, you can briefly sauté them, but the deeper color and sweetness from longer cooking are worth the wait. For a richer, more complex gravy, consider adding a splash of red wine (about ¼ cup) to the onions after they’ve softened, letting it reduce before adding the flour and broth.
There are several delicious variations you can explore to customize this dish. For an even more savory gravy, incorporate sliced mushrooms (cremini or button) along with the onions. Sauté them until golden before adding the flour. If you prefer a thicker gravy, you can increase the amount of flour slightly or, if it’s too thin at the end, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering gravy until it reaches your desired consistency. You can also experiment with different seasonings; a pinch of smoked paprika or a dash of hot sauce can add an interesting twist. For a touch of freshness, stir in some fresh chopped parsley or chives just before serving. To make this dish ahead, you can prepare the patties and brown them, then store them in the fridge. Prepare the gravy base (onions, garlic, flour, broth) and store separately. Combine and simmer when ready to serve.
Storage and Reheating
This Salisbury Steak with Onion Gravy is fantastic as leftovers, often tasting even better the next day as the flavors have more time to meld. To store, first ensure the dish has cooled completely to room temperature. Transfer the Salisbury steaks and all the gravy into an airtight container. You can store individual patties with gravy in separate containers for easy portioning, or keep them all together. Refrigerate for up to 3-4 days.
For reheating, there are a few good options depending on your preference and the amount you’re reheating. The best method for reheating Salisbury steak and gravy is gently on the stovetop. Transfer the desired portion to a saucepan or skillet. Heat over medium-low heat, stirring occasionally, until warmed through. If the gravy has thickened too much in the fridge, you can add a splash of beef broth or water to thin it out to your desired consistency. Avoid high heat, as this can dry out the patties. You can also reheat in the microwave. Place a portion in a microwave-safe dish, cover loosely with a lid or microwave-safe plastic wrap, and heat on medium power in 1-2 minute intervals, stirring the gravy between intervals, until heated through. Be careful not to overheat, as this can make the meat tough. For larger quantities, or if you prefer not to use a microwave, you can reheat in the oven. Place the Salisbury steaks and gravy in an oven-safe dish, cover tightly with foil, and bake at 300°F (150°C) for 20-30 minutes, or until thoroughly heated. Again, a splash of broth can help if the gravy seems too thick. Freezing is also an option for longer storage. Place cooled Salisbury steaks and gravy in a freezer-safe airtight container or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or oven methods.
Frequently Asked Questions
What is the difference between Salisbury Steak and Hamburger Steak?
While Salisbury Steak and Hamburger Steak are both made from ground beef patties, the main distinction lies in their preparation and ingredients. Salisbury Steak typically includes binders like breadcrumbs, eggs, and seasonings mixed into the ground beef, and it’s always served with a rich, savory gravy. Hamburger Steak, on the other hand, is essentially a plain seasoned ground beef patty, much like a hamburger without the bun, often served with more basic accompaniments or a simpler pan sauce. Salisbury Steak is more of a composed dish with a specific set of ingredients and a signature gravy, whereas Hamburger Steak is more about the plain beef patty itself.
Can I use ground turkey or chicken instead of ground beef?
Yes, you can absolutely substitute ground turkey or ground chicken for ground beef in Salisbury Steak. However, keep in mind that poultry is much leaner, so the patties might be a bit drier and less flavorful. To compensate, you might want to use ground dark meat turkey or chicken, which has more fat, or add a bit extra moisture to the patty mixture, such as an additional tablespoon of milk or a touch of olive oil. You could also increase the amount of Worcestershire sauce or add a dash of soy sauce to boost the umami flavor that beef naturally provides. The cooking time might also be slightly shorter for poultry, so monitor closely.
How can I make the gravy thicker or thinner?
To make the gravy thicker, you have a few options. If you’re still cooking, you can let it simmer uncovered for a few extra minutes, allowing more liquid to evaporate. Alternatively, you can create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk this mixture into the simmering gravy and continue to cook for 1-2 minutes until it thickens to your desired consistency. For a thinner gravy, simply whisk in additional beef broth or water, a tablespoon at a time, until it reaches your preferred consistency. Remember to taste and adjust seasonings if you add more liquid.
What are the best side dishes to serve with Salisbury Steak?
Salisbury Steak with Onion Gravy is a classic comfort food that pairs beautifully with a variety of hearty side dishes. The most traditional and popular choice is creamy mashed potatoes, which are perfect for soaking up every last drop of that delicious gravy. Other excellent options include egg noodles, rice, or even crusty bread. For vegetables, green beans (especially with a little bacon or garlic), roasted asparagus, sautéed mushrooms, or a simple side salad provide a nice balance to the rich main dish. Corn on the cob or creamed corn also make for comforting accompaniments.