Savory Salisbury Steak smothered in Rich Onion Gravy

If you want to add caramelized onions to your gravy, start by thin slicing a small onion and cooking it with 1 teaspoon of oil over medium-high heat until it’s nicely brown, about 7-8 minutes. Set it aside in a bowl.

Next, mix the ground beef with bread crumbs, ketchup, mustard, Worcestershire sauce, and garlic powder. If you’re not using onions, add the onion powder to the mixture.

Divide the beef mixture into 3-4 equal portions and create a quarter-size indent in the middle of each patty to prevent puffing up during cooking. Then, place the patties in a large frying pan with a teaspoon of oil over medium-high heat, flipping them every 5-6 minutes until they reach an internal temperature of about 165°, which should take around 15-20 minutes.

While the steak patties are cooking, whisk flour with 1 cup of beef broth. Once the patties are done, remove them onto a plate and lightly tent them. Pour out most of the liquid from the pan, leaving about 3-4 tablespoons. Let the pan cool a bit, then add 1 cup of beef broth and bring it to a light boil over medium heat.

Slowly add the flour-broth mixture to the pan while continuing to whisk. Add ketchup, Worcestershire sauce, and salt to taste. Whisk until the mixture thickens, which should take a few minutes. If you’ve caramelized onions, add them to the gravy and mix well.

Finally, add the steak patties back into the gravy mixture and let them simmer for a few minutes. Serve the Salisbury steak with mashed potatoes or any other side dish of your choice.

With these simple steps, you’ll be able to create a mouthwatering Salisbury steak that your family and friends will love. Enjoy!