I grew up on this dish and I still make it when life feels loud. My salisbury steak recipe has juicy patties and a brown onion gravy that hugs every bite. I keep the method simple so dinner lands on the table without fuss. You get comfort with real flavor and a short list of steps. We start with seasoned beef, shaped with a light touch. A quick sear builds a deep crust. The pan saves every browned bit for the gravy. Onions soften, flour cooks, broth flows in, and the spoon smooths the sauce until it shines. The patties rest back in the skillet and soak up the goodness. Mashed potatoes wait nearby like old friends. I learned this on a busy weeknight when my kids asked for seconds before I even sat down. Want variety I have it. Try baked steak recipe for a hands off finish or tuck leftovers into a salisbury steak casserole recipe. If you like to play with sauces, keep a homemade brown gravy mix recipe in your pantry. Need speed Use an easy salisbury steak recipe plan and still pour a rich pan sauce with brown gravy recipe easy with drippings. I keep notes at Cook Daily Recipe and I test until it tastes right. These are the salisbury steak recipes I trust.
Table of Contents
- 1) Key Takeaways
- 2) Easy Salisbury Steak with Brown Gravy Recipe
- 3) Ingredients for Salisbury Steak with Brown Gravy
- 4) How to Make Salisbury Steak with Brown Gravy
- 5) Tips for Making Salisbury Steak with Brown Gravy
- 6) Making Salisbury Steak with Brown Gravy Ahead of Time
- 7) Storing Leftover Salisbury Steak with Brown Gravy
- 8) Try these Main Course next
- 9) Salisbury Steak with Brown Gravy
- 10) Nutrition
1) Key Takeaways
I cook this for people I love. The method stays simple. The flavors feel warm. Patties sear in a hot pan. Onions soften and turn sweet. A silky gravy forms from the fond. That gravy coats every bite.
Ground beef works when the mix stays tender. A light hand keeps the texture soft. Chill helps the shape hold. The skillet does the heavy lift. A spoon and a little patience finish the sauce.
Serve with mashed potatoes or buttered noodles. Leftovers reheat well. The dish fits weeknight life yet still feels like Sunday supper. Linda shares it on Cook Daily Recipe at https://www.cookdailyrecipes.com.
2) Easy Salisbury Steak with Brown Gravy Recipe
I reach for this salisbury steak recipe when the day runs long. This salisbury steak recipe brings steady comfort and quick steps. I shape the mix with a loose touch and let the pan work its charm.
Brown bits cling to the skillet and promise flavor. Onions relax and turn golden. Flour kisses the fat and builds the base. Broth sweeps in and loosens the fond. The gravy turns smooth and glossy. The patties slide back and finish in that sauce.
The best salisbury steak recipe uses simple pantry items that live in most kitchens. For a twist, I keep one eye on an oven baked version for calm nights. I write with a clear head so you cook with one too. This page lives on Cook Daily Recipe where we test and taste then write what works.
3) Ingredients for Salisbury Steak with Brown Gravy
Ground beef eighty twenty I pick a blend with enough fat so the patties stay juicy and rich in the gravy.
Breadcrumbs They hold moisture and give a gentle bite that feels tender not dense.
Egg One egg binds the mix so each patty keeps its shape from pan to plate.
Ketchup A spoon of ketchup adds body and a hint of tang that wakes up the beef.
Worcestershire sauce A small splash brings depth and a savory edge that tastes like long cooking.
Garlic powder The fine granules thread through the mix and add steady flavor in each bite.
Onion powder This supports the fresh onions and keeps the seasoning even across the patties.
Smoked paprika A pinch adds warmth and a quiet hint of smoke that suits the gravy.
Salt and black pepper These anchor the taste. I season with intention and taste again near the end.
Butter Butter softens onions and builds a base for the roux that turns into the brown gravy.
Yellow onion Thin slices melt down and bring sweetness that balances the savory sauce.
All purpose flour Flour cooks in fat and sets the texture so the gravy turns smooth not pasty.
Beef broth Warm broth lifts the fond and carries the flavor through the sauce.
Dijon mustard A small spoon sharpens the sauce and brightens the beef.
Dried thyme A light sprinkle adds an herb note that feels cozy with onions.
Fresh parsley Chopped leaves add color and a fresh finish on the plate.
4) How to Make Salisbury Steak with Brown Gravy
step 1 mix Stir beef, breadcrumbs, egg, ketchup, Worcestershire, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Stop as soon as it comes together so the patties stay tender.
step 2 shape Form four ovals with a light hand. Set them on a tray and chill for a short spell so they firm up.
step 3 sear Heat a skillet over medium high. Add a slick of oil or a knob of butter. Sear patties on both sides until browned. Move them to a plate.
step 4 soften Drop the heat to medium. Add butter and onions. Stir until the onions turn soft and sweet.
step 5 thicken Sprinkle flour over the onions. Stir and cook for a minute to remove the raw taste.
step 6 pour Whisk in warm beef broth in a slow stream. Scrape up the browned bits. Add Worcestershire, Dijon, and thyme. Season to taste.
step 7 finish Slide the patties into the gravy. Cover and simmer until cooked through. Spoon the sauce over the top and rest for a minute before serving.
5) Tips for Making Salisbury Steak with Brown Gravy
Use cold meat so the mix stays firm when you shape it. A quick chill helps too. A gentle touch keeps the texture soft and juicy.
Salt matters. Season the beef and the sauce. Taste as you go and make small moves. The gravy should coat a spoon and slide off in a slow sheet.
Serve with creamy mash, buttered noodles, or rice. A side of peas brings color. For a homemade salisbury steak recipe feel, keep the steps calm and the heat steady.
6) Making Salisbury Steak with Brown Gravy Ahead of Time
I shape the patties in the morning and keep them chilled. The rest comes together fast at dinner. The gravy waits well on the stove at the lowest flame.
For an oven baked salisbury steak recipe path, set seared patties in a dish, pour the gravy over, cover, and bake until hot. The kitchen stays clean and the meat stays tender.
Leftover gravy thickens as it sits. A splash of warm broth loosens it back to silky. Write a small note on timing so your next round feels even smoother.
7) Storing Leftover Salisbury Steak with Brown Gravy
Cool leftovers, then pack them in shallow containers. The fridge keeps them happy for three days. The freezer holds them for two months.
Reheat on low in a skillet and add a spoon of broth to loosen the sauce. Stir now and then so the gravy stays smooth and the patties heat through.
For a longtail comfort fix, try homemade salisbury steak with mushroom gravy on the next batch. That twist fits cold nights and makes the kitchen smell like a diner in the best way.
8) Try these Main Course next
9) Salisbury Steak with Brown Gravy
Salisbury Steak Recipe with Brown Gravy
Ingredients
For the Salisbury Steaks
- 1 pound ground beef 80 20 lean to fat
- 1/3 cup breadcrumbs
- 1 large egg
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Brown Gravy
- 2 tablespoons unsalted butter
- 1 medium onion thinly sliced
- 2 tablespoons all purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/4 teaspoon dried thyme optional
- Fresh parsley chopped for garnish
Instructions
For the Salisbury Steaks
- Mix beef, breadcrumbs, egg, ketchup, Worcestershire, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Mix just until combined.
- Shape into four oval patties. Chill for ten minutes if the mix feels soft.
- Heat a skillet over medium high. Add a little oil or butter. Sear patties for three to four minutes on each side until browned. Transfer to a plate.
For the Brown Gravy
- Lower heat to medium. Melt butter in the same skillet. Add onions. Cook until soft and golden.
- Sprinkle flour over onions. Stir and cook for one to two minutes.
- Slowly whisk in beef broth. Scrape up any browned bits. Add Worcestershire, Dijon, thyme, salt, and pepper. Simmer until thick.
- Nestle patties into the gravy. Cover and cook on low for ten to twelve minutes until the center reads 160 F.
- Spoon gravy over the patties. Rest for a minute. Top with parsley and serve with mashed potatoes, rice, or noodles.
10) Nutrition
Serving size one patty with gravy. Calories around four hundred. Protein near thirty grams. Carbs sit near twelve grams. Fat lands near twenty eight grams. Sodium varies by broth and seasoning. For extra context I test values at home with a small scale and a simple app so the numbers stay close to real life.
Author Linda on Cook Daily Recipe shares this work at https://www.cookdailyrecipes.com. This classic salisbury steak recipe lives here for anyone who wants a steady plan and a warm plate.
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