Salisbury Steak and Onions

Monday, July 25, 2011

Salisbury Steak with onions

Yield: 4

prep time:

cook time:

total time:


Meat Mixture:


  • 1 1/2 lbs lean ground beef
  • 1/2 cup seasoned breadcrumbs
  • 1 Tbs ketchup
  • 2 tsp dry mustard
  • 4 dashes Worcestershire sauce
  • 1 cube beef bouillon, crumbled (or powdered beef base)
  • Salt and pepper
  • 1 Tbs butter
  • 1 Tbs olive oil


  • 1 whole onion, halved and thinly sliced (or diced if you prefer)
  • 2 cups beef broth, more if needed for thinning
  • 1 Tbs ketchup
  • 1 tsp seasoning sauce, such as Kitchen Bouquet, optional
  • 4 dashes Worcestershire
  • 1 tsp cornstarch, optional
  • Salt and pepper


  1. Prepare and have all ingredients ready for ease of cooking.


  1. Meat Mixture:  Combine the ground beef, breadcrumbs, ketchup, dry mustard, Wrocestershire sauce, bouillon and salt and pepper.  Mix until thoroughly combined.  For 4-6 oval patties, then using the back of a knife, press lines across the patties to mimic a cross hatch pattern.
  2. Fry the patties in a smooth bottomed skillet in butter and oil over medium heat.  When no longer pink inside, remove and pour out excess grease.


  1. To Make the Gravy:  Reduce skillet heat to medium, add the sliced onions.  Stir, cooking until golden brown and soft, while at the same time scraping up the browned bits of the beef.  Add stock, ketchup, and Worcestershire sauce. 
  2. Stir to combine, then add a cornstarch slurry made with a small amount of beef broth.  Stir to cook and thicken, then reduce.  Adjust seasonings, add the patties back to the pan and heat though, simmering for a couple of minutes.



Suggested Sides:


Mashed Potatoes

Corn on the Cob

Creamy Polenta


House Salad

Pea Salad

No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.