🥩 Homemade Salisbury Steak
Ingredients:
For the Steaks:
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1 lb ground beef (80–85% lean)
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1/3 cup breadcrumbs
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1/4 cup milk
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1 egg
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1 small onion, finely minced or grated
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1 tbsp ketchup
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1 tsp Worcestershire sauce
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
For the Gravy:
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2 tbsp butter
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1 small onion, thinly sliced
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2 tbsp all-purpose flour
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2 cups beef broth
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1 tbsp ketchup
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1 tbsp Worcestershire sauce
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Salt and pepper, to taste
Instructions:
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Make the Steaks:
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In a large bowl, mix breadcrumbs and milk; let soak for a minute.
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Add ground beef, egg, onion, ketchup, Worcestershire sauce, garlic powder, salt, and pepper.
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Mix gently until combined.
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Shape into 4–6 oval patties.
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Brown the Patties:
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Heat a large skillet over medium-high heat; add a drizzle of oil or butter.
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Sear the patties 3–4 minutes per side until browned (they don’t need to be fully cooked).
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Remove and set aside.
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Make the Gravy:
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In the same skillet, melt butter.
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Add sliced onions; cook 5–7 minutes until golden and soft.
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Stir in flour and cook 1 minute to form a roux.
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Gradually whisk in beef broth, ketchup, and Worcestershire sauce until smooth.
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Bring to a simmer until thickened slightly.
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Simmer Together:
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Return the patties to the skillet, spoon gravy over them, and cover.
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Simmer on low heat 15–20 minutes, or until the patties are cooked through (internal temp 160°F / 71°C).
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Serve:
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Spoon the rich onion gravy over the steaks and serve with mashed potatoes, rice, or buttered noodles.
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🍽️ Tips:
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Add a splash of red wine or a pinch of mustard to the gravy for extra flavor depth.
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If you prefer mushrooms, add 1 cup sliced mushrooms to the onions before making the roux.
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Leftovers reheat beautifully — the gravy gets even richer the next day!
Would you like me to give you a Salisbury Steak with Mushroom Gravy version next? It’s a restaurant-style twist that’s extra savory.
