Ingredients
For the Patties:
- 1 pound ground beef
- ⅓ cup bread crumbs
- 2 teaspoons ketchup
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder (optional, use if skipping onions in the gravy)
For the Gravy:
- 1 small onion
- 1 teaspoon oil
- 2 cups beef broth
- 4 tablespoons flour
- 1 teaspoon ketchup
- ½ teaspoon Worcestershire sauce
Directions
- Prepare Onions for Gravy:
- If you want caramelized onions, thinly slice the onion and cook it in 1 teaspoon of oil over medium-high heat until browned, about 7-8 minutes. Set aside in a bowl.
- Mix the Patties:
- In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire sauce, and garlic powder. If not using onions in the gravy, add onion powder.
- Form the Patties:
- Divide the beef mixture into 3-4 equal portions. Create a small indentation in the center of each patty to prevent puffing during cooking.
- Cook the Patties:
- Heat a large skillet with 1 teaspoon of oil over medium-high heat. Cook the patties for 5-6 minutes per side, flipping occasionally, until they reach an internal temperature of 165°F. This usually takes 15-20 minutes, depending on thickness. Remove the patties and set aside, lightly tented with foil.
- Make the Gravy Base:
- Whisk together 4 tablespoons of flour with 1 cup of beef broth until smooth. Set aside.
- Prepare the Gravy:
- Drain most of the liquid from the skillet, leaving about 3-4 tablespoons. Allow the pan to cool slightly, then add 1 cup of beef broth. Bring to a light boil over medium heat.
- Gradually pour in the flour-broth mixture while whisking constantly. Stir in ketchup and Worcestershire sauce, and season with salt to taste.
- Finish the Gravy:
- Continue whisking until the gravy thickens, about 2-3 minutes. Stir in caramelized onions if using.
- Combine and Simmer:
- Return the patties to the skillet, spooning the gravy over them. Simmer for a few minutes to blend flavors.
- Serve:
- Serve the Salisbury steaks with mashed potatoes, rice, or your favorite sides.
Variations
Patties Variations
- Protein Alternatives:
- Swap ground beef with ground turkey, chicken, or pork for a leaner option. Adjust cooking times accordingly.
- Flavor Enhancements:
- Add ¼ cup grated Parmesan cheese or a splash of soy sauce to the beef mixture for an umami boost.
- Mix in fresh herbs like parsley, thyme, or chives for added flavor.
- Vegetarian Option:
- Replace ground beef with plant-based meat alternatives or finely chopped mushrooms and lentils for a veggie-friendly dish.
Gravy Variations
- Mushroom Gravy:
- Add sliced mushrooms while caramelizing the onions or as a substitute for onions. Cook until tender before adding the broth.
- Creamy Gravy:
- Stir in ¼ cup heavy cream or sour cream at the end of cooking for a richer, creamier texture.
- Spicy Kick:
- Add a pinch of cayenne pepper or a splash of hot sauce to the gravy for some heat.
- Wine Infusion:
- Replace ½ cup of the beef broth with dry red wine for a deeper, more robust flavor.
Tips
For the Patties
- Don’t Overmix:
- Gently mix the patty ingredients to avoid dense, tough steaks.
- Even Cooking:
- Make patties of uniform size and thickness for even cooking.
- Use the indentation trick to prevent the patties from puffing up.
- Searing:
- For more flavor, sear the patties in the skillet for 1-2 minutes per side before cooking fully.
For the Gravy
- Prevent Lumps:
- Whisk the flour and broth thoroughly before adding to the pan. Stir continuously as the gravy thickens.
- Season Gradually:
- Taste and adjust salt and seasonings after the gravy has thickened. Worcestershire sauce and broth can be salty.
- Make Ahead:
- Both the patties and gravy can be made ahead and reheated together. Store separately to keep textures intact.
- Thickness Control:
- Add extra broth to thin out the gravy or let it simmer longer to thicken further.
With these variations and tips, you can adapt the recipe to suit different preferences while ensuring a flavorful and satisfying meal!