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
Scale
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
