If you’re craving a hearty, comforting dish that tastes like a warm hug on a plate, look no further than the Best Salisbury Steak Recipe. This classic American favorite combines juicy, flavorful ground sirloin patties with a rich, savory onion gravy that’s utterly irresistible. Whether it’s a family dinner or a cozy weekend treat, this recipe promises tender, melt-in-your-mouth steaks with a gravy that’s packed with depth and a touch of tanginess. Trust me, once you try this Best Salisbury Steak Recipe, it will quickly become a go-to in your kitchen.
Ingredients You’ll Need
This recipe relies on a handful of simple but essential ingredients, each playing a crucial role in building layers of flavor and texture. From the rich ground sirloin to the tangy Dijon mustard and savory Worcestershire sauce, every element elevates the dish in its own delightful way.
- 2 pounds ground sirloin: The star of our dish, chosen for its perfect balance of flavor and tenderness.
- 1 large egg: Acts as a binder, keeping the patties firm yet tender.
- 1/2 cup seasoned bread crumbs: Adds texture and helps soak up the flavors.
- 1 teaspoon seasoned salt: For that beautifully seasoned base; My Y’all Salt is a winner here!
- 2 teaspoons Dijon mustard: Brings a subtle tang and depth to the patties.
- 2 tablespoons ketchup: Adds a gentle sweetness and color.
- 1 tablespoon Worcestershire sauce: Packs a punch of rich umami flavor.
- 1 cube beef bouillon (crushed): Enhances the meaty, savory taste of the patties.
- 2 tablespoons vegetable oil: For that perfect sear on the patties.
- 1/2 large onion (thinly sliced): Creates the base for the luscious gravy.
- 2 cubes beef bouillon: Used again to intensify the gravy’s richness.
- 2 cups hot water: Combines with bouillon to make the flavorful gravy base.
- 2 tablespoons Worcestershire sauce: Continues the savory notes in the gravy.
- 1 tablespoon ketchup: Adds a subtle sweetness to balance the gravy.
- 1 teaspoon browning and seasoning sauce: (Like Kitchen Bouquet or Gravy Master) Adds color and deeper flavor complexity.
- Salt and pepper: Season to taste, bringing the whole dish together.
- 1 tablespoon cornstarch: Mixed with cold water to thicken the gravy beautifully.
How to Make Best Salisbury Steak Recipe
Step 1: Mixing and Shaping the Patties
Begin by combining the ground sirloin, egg, bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and crushed beef bouillon cube in a large bowl. Use your hands to blend everything together thoroughly — this is where the magic starts. Once combined, divide the mixture into 5 or 6 equal portions and gently shape them into oval patties about an inch thick for that classic Salisbury steak look.
Step 2: Searing to Perfection
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the patties and cook them for about 4 minutes per side until they develop a beautiful golden-brown crust. Keep an eye on the heat, lowering it if the patties brown too quickly to avoid burning. Once done, transfer the steaks to a plate and cover to keep warm while you prepare the gravy.
Step 3: Building the Rich Onion Gravy
Discard all but 1 tablespoon of the grease from the skillet to keep things flavorful but not greasy. Over medium heat, toss in the thinly sliced onions and cook them, stirring frequently, until they turn tender and golden brown—this process should take about 6 minutes and is crucial for the gravy’s rich flavor. Next, add the hot water and bouillon cubes, bringing the mixture to a boil before reducing to a simmer so the bouillon dissolves completely.
Step 4: Flavoring and Thickening the Gravy
To the simmering onion broth, stir in Worcestershire sauce, ketchup, and your browning and seasoning sauce. Season with salt and pepper to taste. In a small bowl, mix the cornstarch with about 2 tablespoons of cold water to create a slurry; whisk this into the gravy and cook until it thickens into a glossy, smooth sauce. Add more water if necessary to achieve your preferred gravy consistency.
Step 5: Final Simmer and Serving
Return the browned steaks along with any juices collected on the plate back into the skillet with your thickened gravy. Cover and let everything simmer gently until the steaks are warmed through and fully cooked, allowing the patties to soak up the luscious sauce. Serve everything hot and get ready to enjoy the incredible flavors of this Best Salisbury Steak Recipe.
How to Serve Best Salisbury Steak Recipe
Garnishes
Simple garnishes like freshly chopped parsley or chives add a pop of color and a hint of freshness that brightens up the rich gravy. For a cozy, homestyle touch, a sprinkle of crispy fried onions works beautifully and adds a delightful crunch.
Side Dishes
The Best Salisbury Steak Recipe pairs wonderfully with creamy mashed potatoes or buttered egg noodles, helping to soak up every bit of that savory gravy. Steamed green beans or roasted carrots add a nice contrast in texture and color, making your plate as beautiful as it is delicious.
Creative Ways to Present
For a more contemporary twist, serve the patties atop a bed of garlic mashed cauliflower or even creamy polenta. Another fun idea is to turn this classic into a hearty sandwich by piling the steak and gravy on a toasted bun with pickles for a tasty twist perfect for lunch or casual dinners.
Make Ahead and Storage
Storing Leftovers
After your delicious meal, let any leftovers cool to room temperature before transferring them to an airtight container. Stored in the refrigerator, the Best Salisbury Steak Recipe will stay fresh for up to 3 days, making for an easy reheat and enjoy meal during busy days.
Freezing
If you want to save some for later, these Salisbury steaks freeze beautifully. Place the cooled, cooked patties and gravy in a freezer-safe container or heavy-duty freezer bags, separating portions for convenience. They can be frozen for up to 2 months without losing their flavor or texture.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm the steaks gently in a skillet over low heat or in the microwave, adding a splash of water or broth to keep the gravy silky and prevent drying out. Stir occasionally until heated through to enjoy that fresh-from-the-kitchen taste all over again.
FAQs
Can I use a different type of ground meat?
Absolutely! While ground sirloin is recommended for its rich flavor and tenderness, you can experiment with ground beef blends or even ground turkey for a leaner alternative. Keep in mind that the texture and taste will vary slightly based on your choice.
Is it necessary to use beef bouillon cubes?
Beef bouillon cubes provide a concentrated, savory depth to the patties and gravy that’s hard to replicate. However, if you prefer, beef broth or concentrated beef stock can be used as substitutes for a fresher or less salty option.
How do I prevent the patties from falling apart?
Using an egg and bread crumbs in the mixture helps bind the meat together. Also, avoid overmixing the meat to keep the patties tender. Handling the patties gently when shaping and flipping them during cooking will help maintain their form.
Can I make the gravy gluten-free?
Yes! Simply swap the seasoned bread crumbs with gluten-free crumbs or crushed gluten-free crackers and use cornstarch as a thickener, which is naturally gluten-free. Make sure to check any packaged sauces for gluten-containing ingredients.
What can I do if my gravy turns out too thick?
If your gravy thickens beyond your liking, thin it out by gradually whisking in warm water, beef broth, or stock until it reaches the desired consistency while keeping the flavors balanced.
Final Thoughts
Nothing beats the warm satisfaction of a home-cooked meal like the Best Salisbury Steak Recipe. It’s genuinely a dish that wraps you up in comfort with every bite, making it an ideal addition to your recipe repertoire. So go ahead, give this recipe a try—you’ll be amazed at how quickly it becomes a cherished favorite at your table!
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Best Salisbury Steak Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Best Salisbury Steak recipe features juicy ground sirloin patties cooked to perfection and smothered in a rich, flavorful onion gravy. With a blend of classic seasonings and a thickened savory sauce, it offers a comforting, hearty meal perfect for weeknights or family dinners.
Ingredients
For the Steaks
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt (such as My Y’all Salt)
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon, crushed
For Cooking
- 2 tablespoons vegetable oil
- 1/2 large onion, thinly sliced
For the Gravy
- 2 cubes beef bouillon
- 2 cups hot water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon browning and seasoning sauce (e.g., 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 Meat Mixture: In a large bowl, combine ground sirloin, 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 mixture into 5 or 6 equal portions and shape each into an oval patty about 1 inch thick.
- Brown the Patties: Heat vegetable oil in a large skillet over medium-high heat. Add the patties and cook for approximately 4 minutes on each side, ensuring they develop a golden brown crust. Adjust heat as needed to prevent burning. Once browned, transfer patties to a plate and cover to keep warm.
- Cook the Onions: Drain most of the fat from the skillet, leaving about 1 tablespoon. Place the skillet back on medium heat and add sliced onions. Cook, stirring frequently, until onions are tender and browned, about 6 minutes.
- Prepare the Gravy: Add hot water and two beef bouillon cubes to the skillet with onions. Bring to a boil, then reduce to a simmer. Use the back of a spoon to crush any bouillon cubes that haven’t dissolved. Stir in Worcestershire sauce, ketchup, browning and seasoning sauce, and season with salt and pepper to taste.
- Thicken the Gravy: In a small bowl, mix cornstarch with about 2 tablespoons cool water to create a slurry. Slowly whisk the slurry into the simmering gravy. Continue cooking and stirring frequently until the gravy thickens to desired consistency.
- Finish Cooking Steaks: Return the browned patties along with any accumulated juices to the skillet with the gravy. Cover and simmer gently until the steaks are fully cooked through and warmed, about 5 minutes. Add more water if the gravy becomes too thick during this step.
- Serve: Serve the Salisbury steaks hot, spooning generous amounts of the onion gravy over the top for a comforting and delicious meal.
Notes
- For best flavor, use freshly crushed beef bouillon cubes rather than powder.
- If you prefer a thicker gravy, increase cornstarch to 1.5 tablespoons.
- Adjust seasoning with salt and pepper at the end to suit taste preferences.
- Ground sirloin is preferred for its balance of flavor and leanness, but ground chuck can be used as an alternative.
- This dish pairs well with mashed potatoes or buttered noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
