I love how this dish manages to feel both simple and indulgent at the same time. The steak patties are tender, the onion gravy is rich and velvety, and the whole thing comes together in under an hour. It’s the kind of recipe I turn to when I need something warm and grounding, but don’t want to fuss with anything too complicated. Paired with mashed potatoes, rice, or buttered noodles, it’s a dinner that feels like a hug on a plate.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Salisbury steaks: 1 ½ pounds ground beef 1/2 cup breadcrumbs 1 egg 1 small onion, finely diced 2 cloves garlic, minced 1 teaspoon Worcestershire-style sauce (non-alcoholic) 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper
For the onion gravy: 2 tablespoons butter 1 large onion, chopped 2 tablespoons all-purpose flour 2 cups beef broth 1 tablespoon soy sauce (low sodium) 1/2 teaspoon black pepper
Directions
I start by mixing the ground beef, breadcrumbs, egg, diced onion, garlic, Worcestershire-style sauce, onion powder, salt, and black pepper in a large bowl. I’m careful not to overmix, since a light touch keeps the patties tender.
I divide the mixture into 4–5 oval-shaped patties and gently press them flat.
In a large skillet over medium heat, I sear the patties for about 3–4 minutes per side, until they’re browned and flavorful. Then I transfer them to a plate.
In the same skillet, I melt the butter and add chopped onions. I let them cook for 5–6 minutes until they soften and begin to caramelize.
I sprinkle in the flour and stir for a minute, then slowly whisk in the beef broth and soy sauce. As it simmers, the gravy thickens into a smooth, rich sauce.
I return the patties to the skillet, spoon gravy over them, cover the pan, and let everything simmer gently for 15–20 minutes. The gravy deepens, and the beef soaks in all that flavor.
Servings and timing
Servings: 4–5 Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Calories per serving: ~470 kcal
Variations
Sometimes I swap the ground beef with a beef/pork blend for extra juiciness.
For a gluten-free version, I use gluten-free breadcrumbs and ensure my soy sauce is tamari-based.
I’ve also added sliced mushrooms to the gravy for more depth and texture — it’s a great twist if I have them on hand.
If I want a slightly tangier gravy, a splash of balsamic vinegar does wonders.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently in a covered skillet over low heat with a splash of beef broth or water to loosen the gravy. The microwave works too, but I make sure to cover it to keep the moisture in. I don’t recommend freezing, as the texture of the patties and gravy can change.
FAQs
How do I keep Salisbury steak from falling apart?
I make sure to include enough binder — the egg and breadcrumbs help hold everything together. Also, I avoid overmixing the meat mixture, which can make it too loose or tough.
Can I make this ahead of time?
Yes, I often prepare the patties and even the full dish a day in advance. The flavors deepen as it sits. I just reheat gently before serving.
What sides go best with Salisbury steak?
Mashed potatoes are my go-to, but rice, buttered egg noodles, or even creamy polenta pair beautifully. For vegetables, I like green beans, peas, or roasted carrots.
Is there a vegetarian version of this?
I’ve seen versions using lentils, mushrooms, or plant-based meat substitutes. While I haven’t tested those personally, the rich onion gravy would still be delicious with a vegetarian patty.
Can I use store-bought gravy instead?
If I’m short on time, I can use store-bought gravy, but making it from scratch really enhances the flavor. The caramelized onions and beefy depth are hard to beat.
Conclusion
This Homestyle Salisbury Steak with Rich Onion Gravy is the kind of meal that brings comfort with every bite. It’s deeply savory, easy to prepare, and completely satisfying — especially when served with a generous helping of mashed potatoes. I always come back to this recipe when I want something hearty and soul-warming. It’s truly a dinner that never goes out of style.
Pure comfort food in one skillet — juicy beef patties simmered in golden onion gravy. Perfect with mashed potatoes for a cozy, satisfying dinner.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–5 servings
Category:Dinner, Main Course
Method:Stovetop, Skillet
Cuisine:American
Ingredients
For the Salisbury Steaks:
1 ½ pounds ground beef
1/2 cup breadcrumbs
1 egg
1 small onion, finely diced
2 cloves garlic, minced
1 tsp Worcestershire-style sauce (non-alcoholic)
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
For the Onion Gravy:
2 tbsp butter
1 large onion, chopped
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp low sodium soy sauce
1/2 tsp black pepper
Instructions
In a large bowl, mix ground beef, breadcrumbs, egg, diced onion, garlic, Worcestershire-style sauce, onion powder, salt, and black pepper until just combined.
Shape into 4–5 oval patties and flatten slightly.
Heat a skillet over medium heat. Sear patties 3–4 minutes per side until browned. Set aside.
In the same skillet, melt butter. Add chopped onions and cook 5–6 minutes until softened and golden.
Sprinkle in flour and stir for 1 minute. Gradually whisk in beef broth and soy sauce. Simmer until thickened.
Return patties to the skillet, cover with gravy, and simmer on low heat for 15–20 minutes.
Serve hot with mashed potatoes, rice, or noodles and your favorite green vegetable.
Notes
Use 85% lean beef for the best balance of flavor and tenderness.
Want extra flavor? Add a splash of balsamic vinegar to the gravy.
Leftovers store well in the fridge for up to 3 days — great for meal prep.
