When it comes to classic comfort foods, Salisbury Steak is almost always on the list. It is somewhere between a meatloaf and burger patty and was invented by a doctor during the American Civil War that provided a high protein meal for the soldiers. There are many variations on the gravy served with the steaks, and this version is made with an onion gravy. If you want a true comfort classic dinner, then Salisbury Steak with Onion Gravy is exactly what you want.
One key to the success of this recipe is to grate the onion. I just use my good ol trusty flat cheese grater. You will soon learn that you are basically liquifying the onion when you grate it, so don’t worry that it’s not coming out like cheese or anything. It allows the flavor of the onion to evenly spread throughout the whole of the meal. I do suggest that you grate the onion right into the bowl that you are using, as it does not really transfer all the easily.
I have included my recipe for rustic mashed potatoes, as they go great with this gravy. By rustic, I simply mean leaving the peels on. Not everyone enjoys this way, but my family does. They give a great texture and also keep the nutrients that are found in the peel – like potassium. If you prefer to peel your potatoes or use a different kind of potato, it will still come out great. If you want an alternative to potatoes, you can make egg noodles or rice with this recipe and it will also be great.
This is one of those “stick to your ribs” real hearty type meal. You are going to get full for sure. But if you need to stretch the meal or just want to add some veg – I would suggest just some steamed broccoli or green beans with a garlic butter to go along side. You could also got for a bread rolls – to sop of extra gravy.
Now Let’s Get Cookin’!
Salisbury Steak with Onion Gravy
Ingredients
- 1 tbsp Parsley for garnish, if desired
For the Salisbury Steaks
- 2 lb Ground Beef
- 1 cup Breadcrumbs
- 2 Egg beaten
- ½ White Onion grated
- 2 tbsp Tomato Paste
- 1 tsp Ground Mustard
- 1 tbsp Minced Garlic
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Parsley
- 1 tsp Paprika
- 1 tps Oregano
For the Onion Gravy
- 2 tbsp Oil
- 1 qt Beef Broth
- ½ White Onion grated
- ¼ cup Worcestershire Sauce
- ¼ cup Cornstarch
- ¼ cup Yellow Mustard
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Tomato Paste
- 1 tsp Paprika
For the Mashed Potatoes
- 3 lbs Russet Potatoes
- ½ cup Butter melted
- 1 tsp Salt
- 1 tsp White Pepper
- 1 cup Heavy Cream
Instructions
- Start water boiling for potatoes. (Salt, if desired).
- In a mixing bowl, combine all Salisbury Steak ingredients, EXCEPT the ground beef. Then add ground beef and thoroughly mix together. Use a 2-inch food scoop to divide mixture into 12 even portions. Flatten and shape into ½ inch thick round patties.
- Add potatoes to boiling water. Cook until fork tender (about 20 minutes).
- In a large sauce pan over medium high heat, add formed steaks. Cook on each side about 4 minutes. Remove to a plate and keep warm while cooking the rest of the steaks.
- In a large measuring cup, add all onion gravy ingredients, EXCEPT the oil. Whisk together until completely combined.
- In same pan used to cook the steaks, add oil over medium heat. While heating up, gently scrap up any bits from the bottom of the pan. Then pour gravy mixture into pan. Let come to a bubble, then whisk occasionally as gravy begins to thicken.
- Drain potatoes and add to large mixing bowl. Add melted butter, salt, pepper and heavy cream. Smash and combine until desired level of smoothness.
- In a bowl, add a portion of potatoes, and two steaks. Ladle pan gravy over top. Sprinkle with parsley, if desired.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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This looks so amazing!
Thank you! It was really tasty.
Yummy! This looks delicious Estelle. 🙂 #MMBC.