Old fashion Salisbury Steak with onion gravy will bring back great memories. Just follow the easy step by step photo instructions for great comfort food.
Editor’s Note: Originally published September 25, 2016. Updated with expanded text and information. Plus re-edited photos. Please enjoy one of our favorite comfort foods.
Salisbury steak is a classic American dish with ground beef patties seasoned in various manors and served with brown gravy over mashed potatoes or noodles. A comfort food out of the past.
This is another request by my wife, but this time, she even remembered the recipe she made but details like exact measurements were missing.
So after some searching, she found Simple Salisbury at Cincyshopper which she based on Pioneer Woman’s Salisbury Steak Meatballs. All the right ingredients but not quite there. The recipe called for gravy mix and no onions in the gravy, but I can fix that.
My Rating
A nice comfort food. A high 4 or a low 5. I was in the mode for comfort food so a 5.
Pro Tips: Recipe Notes for Salisbury Steak with Onion Gravy
The Salisbury Steak
This is comfort food and not low fat diet food. I suggest using standard 80/20 ground beef. That is the standard for burgers and is an excellent choice here.
Since there is no egg or anything to be a hindrance to scaling this recipe, it is the ultimate adjustable recipe. Having said that, 1 pound of ground beef is about as small as I want to go.
Here I was cooking for 5 servings, but the discussion is based on 3 servings of 1/3 pound. You could do 4 servings of 1/4 pound each.
One more point. Once the patties are formed, compress a quarter size around and just under 1/4 inch deep area on one side. This will help prevent the patties from puffing up during cooking and will help more even cooking.
The Gravy
Carmalize some onion to begin with and just set aside. It will heat right back up when added back in the latter. You can skip the onion if you want. Do not add raw onion to the gravy and think you can cook it well.
We made our own gravy without mix using a slurry method with flour. Plus I added the caramelized onion for flavor.
With all that onion in the gravy, I pulled the onion from the steaks. Please see How To Make Gravy at Home for more details on how to do the gravy
When is it done?
165 absolute minimum for the internal temperature when cooking ground beef. No discussion allowed. I’m playing the Doctor card here. You will not eat or serve ground beef that has not reached 165 degrees.
The most important step in this recipe is to cook the Salisbury Steak until done safely. Accurate thermometers are a must for accurate cooking and food safety. As they say, knowledge is power. A good thermometer will take you from an ok to an excellent cook.
I love my Thermapen. A good thermometer, like the Thermapen, will outlast a cheaper thermometer many times over and save you lots of money and heartache with improperly prepared meat. And will make a great holiday gift.
The following link is affiliate link meaning I do make a small amount from your purchase. Your price is not affected. All products I link to on this site are things that I own and use, and are provided for your convenience.
My Everyday Work Horse
Note while pictures are for five servings, the discussion and the recipe is set for 3 servings.
If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes.
Mix 1 pound ground beef with 1/3 cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce and 1/2 teaspoon garlic powder. If not doing the onions then add 1/2 teaspoon onion powder.
Divide into 3 equal portions. A quarter size indent in the middle will help prevent puffing up of the patties and make cooking evener.
Remember images are for 5, but the discussion is for 3
Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until internal temperature of about 165. About 15-20 minutes depending on thickness, pan, and your burners.
Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.
Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and 1/2 teaspoon Worcestershire sauce. Add salt to taste. Whisk until nicely thickened, a few minutes.
Add caramelized onions to the gravy and mix well if using. Add steak back into the mixture, simmer a few minutes then serve with mashed potatoes.
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Old Fashion Salisbury Steak with Onion Gravy
Ingredients
- 1 pound ground beef
- 1/3 cup bread crumbs
- 2 teaspoons ketchup
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder - optional, use if not doing onion in gravy
Gravy
- 1 onion - small chopped
- 1 teaspoon oil
- 2 cups beef broth
- 4 tablespoons flour
- 1 teaspoon ketchup
- 1/2 teaspoons Worcestershire sauce
Instructions
- If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes.
- Mix 1 pound ground beef with 1/3 cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce and 1/2 teaspoon garlic powder. If not doing the onions then add 1/2 teaspoon onion powder.
- Divide into 3 equal portions. A quarter size indent in the middle will help prevent puffing up of the patties and make cooking evener.
- Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until internal temperature of about 165. About 15-20 minutes depending on thickness, pan, and your burners.
- Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.
- Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and 1/2 teaspoon Worcestershire sauce.
- Add salt to taste. Whisk until nicely thickened, a few minutes.add the Salisbury steak back into the gravy
- Add caramelized onions to the gravy and mix well if using. Add steak back into the mixture, simmer a few minutes then serve with mashed potatoes
Recipe Notes
Pro Tips:
- I like my meat servings a bit bigger, so I use 1/3 pound of ground beef per serving. Doing 1/4 pound per serving would be just fine and cook a little faster.
- Don't chop the onion. Cut into rings and maybe cut the larger ones in half.
- Use the depression in the center of the patties. It will help prevent them from puffing up during cooking, and they will cook more evenly.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published September 25, 2016
8
Cheryl Willaman
can ground Turkey be used? that’s what I am defrosting. or other recommended recipes? we don’t like mushrooms but will do cooked onions.
Dan Mikesell AKA DrDan
Hi Cheryl,
Welcome to the blog.
The ground turkey should be fine. You have the breadcrumbs in the recipe that will hold the moisture. Previously frozen ground turkey can be dry due to the loss of moisture but I think you will be fine. There is lots of taste in the seasoning so the taste profile should be good.
Dan
Kathy Atkins
I made this for dinner tonight and there were delicious. I made 14 servings and there is 2 left for the moment. I fed 9 people. Next time I will add more onions because we all like them. I will make this again. Makes me proud that I made this from scratch.I will be looking through your recipes for sure.
mes
OMGoodness….i literally just made this for dinner tonight & y’all..I gotta tell yall..I got soo excited when I took that first bite & I just couldn’t hide it! Started doin my lil happy dance & stuff! Lol..Soo good. I did tweek the gravy a lil bit so instead of 4 Tbs I put 2 Tbs of flour & used Italian bread crumbs & used 2 tsp of “better than bouillon” roast beef base. Oh & I added about a Tbs of chopped garlic to my meat & no onion powder nor fresh onion. Very tasty..glad I picked this one to make. & Very easy to make..u have a fan for life my friend.😁 Good on ya.
Judy
Wow! Just made for dinner tonight… HUGE HIT. Thanks for keeping it simple!
DrDan
Hi Judy,
Welcome to the blog.
I do love this recipe.
Thanks for the note.
Dan
Auntie OO
Great recipe!! I went off script a little. As I like mushrooms n mine. But this was a huge success. Thank you!!
DrDan
Hi Auntie,
Welcome to the blog.
Most of the model recipes used mushrooms but we have food allergies in the family and tend to not use mushrooms.
Thanks for the note.
Dan
Sue
This is the second time I’ve made this recipe.
It is delicious both times
DrDan
Hi Sue,
Welcome to the blog.
I do love comfort foods.
Thanks for the note.
Dan
Terry
Thank you for your attempt at an “Old Fashion Salisbury Steak” recipe. This recipe is just seasoned hamburger patties with gravy. The ingredient that stands Salisbury Steak out is the use of the spice thyme. Most recipes have an amount varying from 1/4 tsp to 1 tsp for between 1 lb and 1 and 1/2 lb of ground beef. I am astonished no one noticed the missing ingredient nor noticed the difference in flavor. Are there no supertasters here ?
Anna
For the most part, isn’t the “spice(,) thyme” a seasoning? To add in the thyme, wouldn’t it then be just seasoned hamburger patties with gravy? And for that matter, when was Salisbury Steak (Old Fashioned, Swanson’s Hungry=Man TV dinner or otherwise) ever ‘not’ just seasoned hamburger (ground beef) patties? I am astonished and humored at the idea that one ‘seasoning’ merits a snarky comment and attempts to elevate a basic ground beef dish into a Chateaubriand status (supertasters?! …lol).
I mean no disrespect to you, DrDan but that comment was just ‘super-ridiculous’.
DrDan
Hi Anna,
Welcome to the blog.
Yep, just a fancied up burger with onion gravy. That is what my wife and I feel is Salisbury Steak. I still like this recipe and have repeated it a number of times.
I tend to just leave comments like Terry’s out there hanging with no reply. It’s an opinion but there is not much I can say. There is no cussing, I wasn’t physically threatened (I have been over this recipe, seriously), there were no health implications or miss information. I think it just makes the commenter not look very good.
Thanks for the “defense” and have a great holiday.
Dan
Jackie
Dr. Dan, I love your recipes. We made your crock pot chili yesterday. My husband said it was definitely a 5. He said it was the best chili he has ever eaten. I am going to try your oven baked chicken wings next. He love chicken wings but mine have not been so good. I will let you know about yours. The Salisbury steak sounds delicious too. Thank you for sharing your wonderful food with us.
Jackie
DrDan
Hi Jackie,
Welcome to the site.
I do love that chili. Around here, I call it Wifo Chili since it is her favorite one out of all my chilies.
I think you will really like the chicken wings. It gets great reviews by most people.
Let me know if you have any questions.
Dan
Bobbie
I loved this recipe!! The texture of the patties was very light. I like that it didn’t have a lot of filler or eggs. I love mushrooms with my Salisbury Steak, so I sauteed some in butter in a separate pan and added to the gravy along with the onions. The gravy was a little thicker than what I am used to, so I would cut the flour down next time. The addition of ketchup and Worcestershire really made for a tasty dish. Thanks so much this recipe. I is now my go to one now.
Tara
This is, hands down,the BEST salisbury steak recipe I have ever made. Great flavor,texture and checks all the boxes for true comfort food. It is so good, I called my Mom up and gave her your recipe. Well done!
Kolita
Followed the recipe exactly and it has came out great each time, such a good recipe, love it
DrDan
Hi Kolita,
Thanks for the note.
Dan
Sharon
Awesome!
DrDan
Thanks. I do love everything with gravy.
Dan
Matt
Everyone in my family thought this was the best Salisbury Steak we have made. We served it with mashed potatoes. My 4 year old daughter ate her whole piece.
Jody Siebel
Dr.Dan, this sounds fantastic!! Question, I have some minute steaks, could this be used here?? If not, because of the seasonings to be added, that’s okay, I have burger and everything else as well, so here’s another nights meal already!! Love your site!!
DrDan
Hi Jody,
It reminds me I wanted to do some sirloin recipes. I assume your “minute steaks” are a mechanically tenderized top sirloin.
I think you can combine this recipe with my pan pork chops https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/ Use the gravy/onions from here, I would probably leave the ketchup out of the gravy. I think the seasoning of the pork chops which is just seasoning salt and pepper would work for you. I think we may have a new recipe post developing here. I will try it.
Thanks for the idea.
Dan
Randi Hofmann
My recipe turned out exactly as pictured. I added mushrooms and onions also and plenty of salt, more Worcestershire and onion powder and garlic to the gravy. The recipe is good but it is a bit on the bland side. I think next time using a beef bone broth as it is richer will be better. I appreciate your recipe but feel something is missing. Adding what I did made it POP.
DrDan
Hi Randi,
I love to say that a recipe is just guidelines and you should make it yours. It is a bit bland but sometimes, that is what I want.
Thanks for the note and the suggestions.
Dan
RossC
As with all of your recipes I have tried, this is simple and delicious..
A keeper for us when we crave old fashioned comfort food..
Thank you… :O)
Delilah
This is a great Salisbury steak recipe. Love there is no egg and the few simple ingredients marry beautifully. First let me say the carmelized onions in this are a MUST! Do not be intimidated by them. Carmelizing onions is super simple and even the over browned ones are great. I did tweek the recipe a bit, not that it was needed. Just been cooking for 30+ years and have become set in my ways! We love mushrooms so sautéed some mushrooms after carmelizing the onions. Added 2 cloves of crushed garlic to the meat mixture rather than the powder and added a tsp. of seasoned salt and some black pepper. I also made a roux for the gravy, then added the beef broth rather than adding flour to the broth. We enjoyed a great comfort food meal & I look forward to exploring some of your other recipes.
Sally
Hi,
I have made this recipe before with ground beef, but I have some ground turkey I need to use. Do you think ground turkey would work? Thanks!
DrDan
Yes it should be fine. The Worcestershire sauce in the patties should help some with taste and the beef broth in the gravy give it great taste. You probably won’t notice much difference.
Dan
Gina
Delicious! Best salisbury steak recipe ever. I used super lean meat so I made a dripping less onion gravy but the meat is fantastic. Thanks. :)
Kari
Just discovered your blog and love your recipes. My husband can’t do onions so I add sauteed mushrooms – delicious!
DrDan
Hi Kari,
Welcome to the site. I always say a recipe is just guidelines so always feel free to change things for your needs.
Thanks for the note.
Dan
Natalie
I made this today for dinner! It taste really good.
I also used onions and onion powder. I also used a bit of garlic powder for taste. Thanks for sharing!
DrDan
Hi Natalie,
I do love comfort foods.
Thanks for the note.
Dan
Vicki
I love comfort food. My husband is now the cook in the family, as I am limited as to what I can do since my diagnoses. He made the Salisbury steak recipe last night. The spices were on point: Not “too” anything except just right. The texture was great; not fried to death nor left with any redness in the meat. He made the same dinner as the picture showed. It was very good. I gave it 5 stars. He will be fixing this again. I just found your website and am looking forward to browsing the recipes for that next “comfortable” meal. I like the fact that you targeted the “cooking for two” audience. No more wasted food. My pocketbook thanks you, too.
DrDan
Hi Vicki,
Welcome to the site. You might want to check the comfort food category https://www.101cookingfortwo.com/category/comfortfood/ . My personal favorites are the Oven Fried Chicken and 30 Minute Pork Chops. Both have gravy. Also, the Broccoli Cheese soup is great. All are easy cooks since I’m lazy anymore.
Thanks for the note
Dan
Cam
This was delicious! We both agreed with your rating and I am sure we will be making this all winter.
My Grandma’s trick… Corn Starch yields a darker color so I used 2 Tablespoons Corn Starch for the gravy.
Thanks for a great recipe!
Dawn
My mom always used Flour but after I got married and began coming up with my own recipes I started using cornstarch, also. It was just sometimes, if it was a light tasting gravy I could almost taste the flour. I also remember having a few lumps in my first Thanksgiving gravy. Corn starch has never failed me yet.
Dan Mikesell AKA DrDan
Hi Dawn,
Welcome to the blog.
Cornstarch works fine, as long as you don’t need to reheat, then it will be very jelly-like. Since the site usually has recipes that a lot of people reheat, I tend to use flour. As long as you cook your roux or simmer the gravy long enough, the raw flour taste disappears. I have a complete discussion on gravy at https://www.101cookingfortwo.com/how-to-make-gravy-101/
Thanks for the note and rating.
Dan
Sue
Great dish. Simple,fast and delicious.
DrDan
Hi Sue,
It is quite tasty.
Thanks for the note.
Dan
Leslie
Made this today, as usual a great and not to difficult recipe. I know I ask you this every year, please post your thanksgiving menu, I copy your menu and give you credit, my family loves the great food! Thanks leslie ( give it 5 stars, but can’t figure out how to leave rating)
DrDan
Hi Leslie
Thanks for the note. To rate a recipe, hover over the stars in the recipe card and click on the star you want.
Thanksgivings has not been set yet. I’m sure it will be similar to last year. Ask me in a week.
Dan
Debbie
Made this last night after trying the pork loin carnitas. As predicted this meal was also delicious. was hesitant to use the ketchup in the gravy but did and it was great. We will continue to try another recepie soon. Thanks again!
Debbie and Emily
DrDan
Hi Debbie,
Thanks for the note.
The ketchup is really needed for flavor along with the Worcestershire sauce. Otherwise, it is “hamburger” gravy… not much taste. The two togeather make it pop and say beef.
Check my personal recipe choices at https://www.101cookingfortwo.com/category/101s-top-posts/
Dan
Cary
trying this tonight. looks delicious.
dan, mustard missing in ingredients list on “recipe card.” just fyi. just discovered this blog and love exploring it! keep up the good work.
DrDan
Hi Cary,
Thanks for the proofread. Fixed.
Welcome to the blog and have fun looking around. Let me know if you any questions.
Dan
Joan
This sounds and in my mind taste much better than what I have had before. I would use both onions and onion powder because I like onions. I like the additions of mustard, ketchup and Worchestershire which would give it more flavor than what I have eaten before. I will have to use oatmeal to keep recipe gluten free for my husband, but other than that it works for me.
DrDan
Hi Joan,
This is not the spiciest, so putting the onion powder back in would be fine. I have done recipes where I was over on the onion so I cut it back to prevent that issue. Also, my wife is a garlic fiend so I will up that for personal taste.
The oatmeal would be fine and as you know cornstarch or arrowroot for the gravy.
Thanks for the note
Dan