Salisbury Steak with Onion Gravy

January 27th, 2011 by Erin Gennow
Salisbury Steak with Peas, Carrots, and Applesauce

Salisbury Steak with Peas, Carrots, and Applesauce

Adapted from a Rachel Ray recipe

Here’s this month’s Thursday Throwback – tender and juicy Salisbury Steak with thick, creamy Onion Gravy.  Serve this dish with peas and carrots and homemade applesauce for a homemade “TV dinner”.

Prep Time: 15 minutes

Cook Time: 25 minutes

Serves: 4-6


1 ½ lbs. ground beef

5 tablespoons Worcestershire sauce, divided

1 egg, beaten

½ cup butter cracker crumbs, or breadcrumbs

3 tablespoons grated white or yellow onion and juice, grate directly over meat

1 tablespoon extra-virgin olive oil

2 tablespoons butter

2 medium white or yellow onions, finely chopped

1 bay leaf

2 cloves garlic, minced

1 ½ teaspoons rubbed sage, or dried marjoram

2 tablespoons all-purpose flour

1 ½ cups beef stock, or chicken stock

Sea salt and freshly ground black pepper.


Preheat the oven to 425 degrees Fahrenheit.

Cover a baking sheet with parchment or aluminum foil.  If using foil spray with non-stick cooking spray.

Put 1 ½ lbs. ground beef in a large bowl.  Add in 3 tablespoons Worcestershire sauce, the beaten egg, and ½ cup cracker crumbs.  Season with salt and pepper.

Grate about 3 tablespoons of white onion over the meat, so you get the juice too.

Mix the meat and ingredients just to combine.  Form the meat into 4-6 oblong meat patties, about ¾ inch thick, but no thicker than 1 inch.  Try to make the patties even in size and thickness.  If making 4 patties, they will be quite large.  You can easily get 6 patties from this recipe.

Place the patties on the baking sheet.  Drizzle with extra virgin olive oil and bake for 20 minutes at 425 degrees Fahrenheit.

While the meat is cooking make the onion gravy.

Finely chop the 2 onions.

Place a medium size skillet over medium heat and add 2 tablespoons butter.  Melt the butter.

Add the chopped onion and the bay leaf and sauté for 15 minutes.

Add in the 2 minced garlic cloves and 1 ½ teaspoons of dried sage or marjoram.  Cook for another 3 minutes.

Sprinkle in the 2 tablespoons of flour and stir continuously with a wooden spoon.  Cook for a minute or two to cook out the raw flour taste.

Gradually whisk in the 1 ½ cups beef stock and 2 tablespoons Worcestershire sauce.  Continue whisking over medium heat until the gravy simmers and bubbles a bit and becomes thick.  Season to taste with salt and a lot of freshly ground black pepper, or to taste.  Cook an additional minute or two to thicken the sauce.

Serve with peas and carrots and homemade applesauce.


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