Description
This classic Salisbury Steak recipe features tender oval-shaped ground sirloin patties cooked to a golden brown and smothered in a rich, savory onion gravy made with beef bouillon, Worcestershire sauce, and a touch of mustard. Perfect for a hearty weeknight dinner, this dish delivers comforting flavors with simple ingredients and straightforward steps.
Ingredients
Scale
Steak Patties
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon (crushed)
For Cooking and Gravy
- 2 tablespoons vegetable oil
- 1/2 large onion, thinly sliced
- 2 cubes beef bouillon
- 2 cups hot water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon browning and seasoning sauce (such as Kitchen Bouquet or Gravy Master)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons cool water (for cornstarch slurry)
Instructions
- Prepare the patties: 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 roughly 1 inch thick.
- Brown the patties: Heat vegetable oil in a large skillet over medium-high heat. Add patties and cook about 4 minutes on each side, until they develop a golden brown crust. Adjust heat as needed to prevent burning. Remove patties from skillet and place them on a plate; cover to keep warm.
- Cook onions and prepare gravy: Pour off all but 1 tablespoon of grease from the skillet. Over medium heat, add thinly sliced onions and cook while stirring frequently until onions are browned and tender, about 6 minutes. Add 2 cups hot water and the two beef bouillon cubes to the skillet, bringing the mixture to a boil. Reduce to a simmer and crush any undissolved bouillon with the back of a spoon. Stir in Worcestershire sauce, ketchup, and browning sauce. Season with salt and pepper to taste.
- Thicken the gravy: In a small bowl, whisk cornstarch with about 2 tablespoons of cool water to create a slurry. Slowly add this slurry to the simmering gravy, whisking continuously. Continue to cook and stir frequently until the gravy thickens to desired consistency.
- Finish and serve: Return the browned patties and any accumulated juices back to the skillet, gently coating them with the gravy. Cover and let simmer until steaks are heated through and fully cooked, about 3-5 minutes. If gravy becomes too thick, add a little more water to adjust consistency. Serve the Salisbury steaks warm with plenty of gravy.
Notes
- Use ground sirloin for a balance of flavor and tenderness.
- Seasoned salt can be substituted with regular salt and additional spices if desired.
- Be careful not to overcook the patties initially as they will finish cooking in the gravy.
- For thicker gravy, add a bit more cornstarch slurry; for thinner, add water as needed.
- Serve with mashed potatoes, rice, or steamed vegetables for a complete meal.
