Salisbury Steak with Brown Gravy
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These Salisbury Steaks with rich brown gravy are a comforting, hearty meal perfect for dinner any night of the week. Juicy beef patties are simmered in a flavorful onion gravy, making every bite satisfyingly rich and delicious.
Looking for more classic comfort food recipes? Try this Slow Cooker Taco Soup next — it’s warm, hearty, and perfect for a cozy dinner that lets your slow cooker do the work.
Salisbury steak with brown gravy is a total game-changer for weeknight dinners!
It’s easy to make, packed with flavor, and perfect for pairing with mashed potatoes, rice, or steamed vegetables. The patties stay tender while soaking up all the savory goodness of the gravy, making every bite irresistible.
This recipe is also ideal for meal prepping—you can cook once and enjoy leftovers all week.
What You’ll Love About This Recipe
Add sautéed mushrooms for a classic steakhouse twist.
Swap Dijon mustard for whole-grain mustard for a slightly textured, tangy flavor.
Use ground turkey or chicken for a lighter version of this comforting dish.
How to Make Salisbury Steak with Rich Brown Gravy: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: In a large bowl, combine the ground beef, bread crumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until just combined; avoid overmixing to keep the patties tender. Divide the mixture into 4 equal portions and shape them into oval patties, about 1/2 inch thick.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side until they are nicely browned. Remove the patties from the skillet and set them aside.
Step 3: Using the same skillet, add the butter and thinly sliced onions. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the onions are softened and beautifully caramelized.
Step 4: Sprinkle the flour over the onions and stir it in. Cook this mixture (the roux) for 1-2 minutes to cook out the raw flour taste.
Step 5: Gradually whisk the beef broth into the roux, making sure to eliminate any lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the gravy to a simmer, stirring constantly until it thickens to your desired consistency.
Step 6: Return the seared patties to the skillet, nesting them into the gravy. Reduce the heat to low, cover the skillet, and let the Salisbury steaks simmer in the gravy for approximately 10 minutes, or until they are fully cooked through.
Step 7: Taste the gravy and adjust the seasoning with salt and pepper as needed. Serve the Salisbury steaks hot, generously topped with the gravy. They pair well with mashed potatoes, rice, or steamed vegetables.Tips for Success
Recipe Tips and Tricks
For extra tenderness, don’t overmix the beef mixture.
Caramelize onions slowly for maximum flavor in the gravy.
Make double batches of patties and freeze extras for quick meals.
Frequently Asked Questions
Yes! Shape the patties ahead of time and store in the fridge for up to 2 days, then cook when ready.
Absolutely! Ground turkey, chicken, or even plant-based meat works—just adjust cooking times.
Cooked Salisbury steaks with gravy will last 3–4 days in an airtight container.
I hope you enjoy this comforting Salisbury steak recipe! Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Ground Beef Ideas
Salisbury Steak with Rich Brown Gravy
Ingredients
For the Salisbury Steaks:
- 1 lb ground beef
- 1/4 cup bread crumbs
- 1 large egg
- 1/4 cup milk
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
For the Gravy:
- 1 large onion thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth 480 ml
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the ground beef, bread crumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until just combined; avoid overmixing to keep the patties tender. Divide the mixture into 4 equal portions and shape them into oval patties, about 1/2 inch thick.
- Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side until they are nicely browned. Remove the patties from the skillet and set them aside.
- Using the same skillet, add the butter and thinly sliced onions. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the onions are softened and beautifully caramelized.
- Sprinkle the flour over the onions and stir it in. Cook this mixture (the roux) for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk the beef broth into the roux, making sure to eliminate any lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the gravy to a simmer, stirring constantly until it thickens to your desired consistency.
- Return the seared patties to the skillet, nesting them into the gravy. Reduce the heat to low, cover the skillet, and let the Salisbury steaks simmer in the gravy for approximately 10 minutes, or until they are fully cooked through.
- Taste the gravy and adjust the seasoning with salt and pepper as needed. Serve the Salisbury steaks hot, generously topped with the gravy. They pair well with mashed potatoes, rice, or steamed vegetables.Tips for Success
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data