Description
This Best Salisbury Steak recipe features juicy ground sirloin patties cooked to perfection in a rich, flavorful onion and beef gravy. Easy to make in one skillet, it combines classic comfort flavors with a tangy Worcestershire and mustard touch. Perfect for a cozy weeknight dinner that serves six.
Ingredients
Scale
For the Patties
- 2 pounds ground sirloin
- 1 large egg
- 1/2 cup seasoned bread crumbs
- 1 teaspoon seasoned salt (My Y’all Salt works perfectly here!)
- 2 teaspoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon (crushed)
For Cooking and Gravy
- 2 tablespoons vegetable oil
- 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 (Like Kitchen Bouquet or Gravy Master)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon cornstarch
- About 2 tablespoons cool water (for slurry)
Instructions
- Prepare the Patties: In a large bowl, combine ground sirloin, egg, seasoned bread crumbs, seasoned salt, Dijon mustard, ketchup, Worcestershire sauce, and crushed beef bouillon cube. Mix thoroughly with your hands until well combined. Divide the mixture into 5 to 6 equal portions and shape each into oval patties approximately 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 golden brown and crusty. Lower heat as needed to prevent burning. Once browned, remove patties from skillet and cover to keep warm.
- Cook Onions and Prepare Gravy: Pour off all but about 1 tablespoon of the rendered fat from the pan. Over medium heat, add sliced onions to the skillet. Cook, stirring frequently, until onions are browned and tender, about 6 minutes. Add hot water and beef bouillon cubes; bring to a boil. Reduce heat to simmer, breaking up bouillon cubes with the back of a spoon until dissolved. Stir in Worcestershire sauce, ketchup, browning and seasoning sauce, salt, and pepper to taste.
- Thicken the Gravy: In a small bowl, whisk cornstarch with about 2 tablespoons cool water to make a slurry. Gradually whisk slurry into the simmering gravy. Continue cooking and stirring frequently until gravy thickens to desired consistency.
- Simmer Patties in Gravy: Return the browned patties and any accumulated juices back to the skillet. Cover and simmer over low heat until patties are heated through and fully cooked, approximately 5 to 7 minutes. Add additional water if the gravy becomes too thick. Serve warm.
Notes
- Use ground sirloin for a lean and flavorful patty.
- Adjust seasoned salt carefully depending on your bread crumbs’ saltiness.
- Optional: Serve over mashed potatoes or egg noodles for a complete meal.
- If gravy gets too thick, add hot water incrementally to thin it out.
- Allow patties to rest covered after browning to retain juiciness.
