Q1: What is the real difference between a Salisbury steak and a hamburger steak?

While they are very similar, a classic Salisbury steak , according to the USDA, must be made from ground beef and must contain other binders and extenders, like breadcrumbs and seasonings. A hamburger steak is typically just a simple patty of plain, seasoned ground beef. So, a Salisbury steak is essentially a mini, bun-less meatloaf that is served with gravy.

Q2: What is the absolute secret to a tender, not tough, Salisbury steak?

The number one secret is to not overmix the ground beef mixture. When you are combining the beef with the breadcrumbs and the other seasonings, you want to use a light touch and mix only until the ingredients are evenly distributed. Overworking the ground meat can result in a final patty that is dense, tough, and rubbery.

Q3: Can I make this dish ahead of time?

Yes, this is a perfect make-ahead meal! The flavors will be even better on the second day. You can prepare the entire dish, let it cool completely, and store it in an airtight container in the refrigerator for up to 4 days. Simply reheat it gently in a skillet on the stovetop.

Q4: What is Kitchen Bouquet, and do I need to use it?

Kitchen Bouquet is a classic, old-fashioned browning and seasoning sauce. It is a simple, dark liquid that is primarily used to add a beautiful, deep, rich brown color to gravies and sauces. It is completely optional , but a small dash is a great, easy trick for a picture-perfect, dark brown gravy.

Q5: Can I bake these Salisbury steaks in the oven instead of pan-frying them?

You can, but you will miss out on the delicious, browned crust from searing and the flavorful pan drippings that are the foundation of the gravy. If you do wish to bake them, we recommend searing them in a hot, oven-safe skillet first to get that beautiful color, and then transferring the entire skillet to a 375°F oven to finish cooking through.

The Best Easy & Classic Homemade Salisbury Steak

A classic American comfort food recipe for Salisbury Steak with a rich onion gravy. The dish features oval-shaped ground beef patties seasoned with ketchup, dry mustard, and Worcestershire sauce, which are pan-fried until cooked through. A savory gravy is then made in the same skillet using the pan drippings, thinly sliced onions, beef broth, and ketchup. The cooked patties are returned to the skillet to simmer in the gravy before being served.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Category: Main Course
Method: Pan-Frying, Simmering
Cuisine: American

Ingredients

For the Meat Mixture:
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
For the Gravy:
1 whole onion, halved and thinly sliced
2 cups beef broth
1 tablespoon ketchup
1 teaspoon seasoning sauce (e.g., Kitchen Bouquet), optional
4 dashes Worcestershire sauce
1 teaspoon cornstarch, optional
Salt and pepper

Instructions

Make the Patties: In a large bowl, combine the ground beef, breadcrumbs, 1 tablespoon of ketchup, the dry mustard, 4 dashes of Worcestershire sauce, the crumbled bouillon cube, and a pinch of salt and pepper. Knead with your hands until just combined.
Form the mixture into 4 to 6 oval patties. Use the back of a knife to make lines across the patties to give them a ‘steak’ appearance.
In a large skillet over medium-high heat, heat the butter and oil. Fry the patties on both sides until they are browned and no longer pink in the middle.
Remove the patties from the skillet and set them aside. Pour off any excess grease from the skillet.
Make the Gravy: Reduce the heat to medium and add the sliced onions to the skillet. Stir and cook for several minutes, until golden brown and softened.
Add the beef stock, 1 tablespoon of ketchup, the optional seasoning sauce, and 4 dashes of Worcestershire sauce to the skillet.
If a thicker gravy is desired, mix the cornstarch with a small amount of cold beef broth to make a slurry, then whisk it into the sauce.
Stir the gravy and cook until it has reduced and thickened slightly. Season with a sprinkle of salt and pepper.
Return the cooked patties to the gravy in the skillet. Spoon the gravy over the top and let them simmer for a couple of minutes to heat through.

Notes

This is a one-pan meal where the gravy is made in the same skillet as the patties, incorporating all the flavorful browned bits (fond).
Scoring the tops of the patties is a classic technique to give them the appearance of a steak.
The cornstarch slurry is an optional step to create a thicker gravy if desired.

Find it online: https://cookupjoy.com/homemade-salisbury-steak/