Salisbury Steak Recipe
This homemade Salisbury steak features tender beef patties smothered in a savory onion gravy, making for a quick and comforting meal
Servings: 6
Calories: 249
Equipment
Ingredients
- 1 egg beaten
- 10.5 ounces condensed French onion soup divided, 1 can
- ½ cup dry Italian breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1½ pounds ground beef
- 3 Tablespoons onion soup mix 1 ounce, 1 packet
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce or ½ teaspoon soy sauce
- 1 Tablespoon all purpose flour
- ¼ cup water
Instructions
- In a large bowl, combine egg, ⅓ cup of soup, breadcrumbs, salt, and pepper. Add beef and using a large spoon or your hands, mix to combine. Do not over-mix.
- Divide meat mixture evenly to create six patties.
- In a large skillet on medium heat, brown patties for 3-4 minutes per side (they will not be fully cooked). Remove patties from the skillet and set aside.
- Drain excess grease. To the same skillet on medium heat, add remaining soup, French onion soup mix, ketchup, and Worcestershire sauce, and mix to combine.
- In a small bowl, combine flour with water to create a slurry. Pour slurry into the skillet and stir. Cook 2-3 minutes to thicken. Once the sauce thickens, remove about 1 cup of the gravy and set aside.
- Add meat patties to the skillet and top with reserved gravy. Cover and cook on low for 15-20 minutes, or until beef patties are fully cooked. Check occasionally to make sure the patties are not sticking. Add ¼ cup water if needed.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 1 month.
Nutrition
Calories: 249 | Carbohydrates: 16g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 1268mg | Potassium: 715mg | Fiber: 1g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg