Description
This Best Salisbury Steak recipe features juicy ground sirloin patties simmered in a rich, flavorful onion and beef gravy. Combining simple ingredients like Dijon mustard, Worcestershire sauce, and seasoned bread crumbs, this classic American comfort food is easy to make and perfect for a hearty family meal in just 30 minutes.
Ingredients
Scale
For the Steaks
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt (e.g., My Y’all Salt)
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon (crushed)
- 2 tablespoons vegetable oil
For the Gravy
- 1/2 large onion, thinly sliced
- 2 cubes beef bouillon
- 2 cups hot water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon browning and seasoning sauce (e.g., Kitchen Bouquet or Gravy Master)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon cornstarch
- About 2 tablespoons cool water (for cornstarch slurry)
Instructions
- Prepare the meat mixture: In a large bowl, combine the ground sirloin, egg, seasoned bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and crushed beef bouillon cube. Use your hands to mix thoroughly until well combined. Divide the mixture into 5 or 6 equal portions and shape each into oval patties roughly 1 inch thick.
- Brown the patties: Heat vegetable oil in a large skillet over medium-high heat. Add the patties and cook about 4 minutes per side until they develop a nice golden brown crust. Adjust heat as needed to prevent burning. Remove patties from the skillet, place on a plate, and cover to keep warm.
- Cook the onions and make the gravy: Pour off all but 1 tablespoon of the grease from the skillet. Return skillet to medium heat, add the sliced onions, and cook while stirring frequently until onions are browned and tender, about 6 minutes. Add hot water and beef bouillon cubes to the skillet. Bring to a boil, then reduce heat to a simmer. Break up bouillon cubes with a spoon to dissolve. Stir in Worcestershire sauce, ketchup, browning and seasoning sauce, and season with salt and pepper to taste.
- Thicken the gravy: In a small bowl, whisk cornstarch with about 2 tablespoons of cool water to create a slurry. Slowly add this to the gravy, whisking continuously. Cook and stir frequently until the gravy thickens to your desired consistency.
- Finish and serve: Return the browned steaks and any accumulated juices to the skillet with the gravy. Cover and simmer gently until steaks are heated through and fully cooked, checking to add more water if the gravy becomes too thick. Serve warm immediately.
Notes
- Use ground sirloin for best flavor and tenderness.
- Adjust seasoning to taste, especially salt and pepper.
- To make the dish gluten-free, use gluten-free bread crumbs and verify all sauces are gluten-free.
- For a thicker gravy, increase cornstarch slurry, adding gradually to avoid lumps.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
