A simple homemade classic, this Salisbury steak features seasoned ground beef patties topped with a rich gravy.
Prep Time15 minutesmins
Cook Time29 minutesmins
Total Time44 minutesmins
Course: Main Course
Keyword: Salisbury Steak Recipe
2beef bouillon cubes
1medium yellow onion,sliced in half-moons
1beef bouillon cube,crushed into a powder
In a medium bowl, combine the hot water, bouillon cubes, ketchup, Worcestershire sauce, pepper, garlic powder, and cornstarch. Whisk together and then set aside.
In a large mixing bowl, combine ground beef, seasoned bread crumbs, ketchup, dry mustard, Worcestershire sauce, crushed beef bouillon cube, salt, pepper, and onion powder. Use your hands to mix the meat mixture until everything is combined.
Form meat into 6 equal oval patties.
In a large skillet over medium heat, heat the olive oil. Once it is heated, add the oval meat patties to the skillet and allow them to cook until browned on one side. Turn over and allow the other side to cook until browned. Once both sides have a nice deep browning on them, and they are cooked through, remove the patties to a paper-lined plate and set aside. Drain all but 1 tablespoon of excess grease from the pan.
Add the sliced onions to the pan and stir well. The bottom of the pan may be very dark and almost have a burned appearance from cooking the ground beef patties, which is perfect for this recipe. Allow onions to cook for 3 to 4 minutes. Add minced garlic and butter. Stir and allow to cook for an additional 2 minutes
Add ½ cup of broth to onions and garlic mixture. Use a spoon or spatula to deglaze the bottom of the pan, making sure to get all of the browned bits up and into the sauce.
Once the pan is deglazed, add the mushrooms and stir well. Let cook for 2 to 3 minutes.
Add the remaining gravy mixture and stir well. Allow to simmer for 5 minutes, stirring often.
Return the hamburger patties to the gravy and use a spoon to cover the patties with gravy. Let the patties simmer on low heat for 3 to 5 minutes, or until warmed through.
If you choose to mix the meat with your bare hands, I highly recommend using disposable gloves. That way, you reduce the risk of cross-contamination, and it’s a lot less messy.
If you feel like you need more liquid in your gravy, add another ¼ cup of water to the mix to thin it out.