Salisbury steak recipe, is not a groundbreaking recipe, but it is one of my favorites. Sometimes simple and familiar wins. Holla if ya hear me 😉
This week in recipes, is all about comfort and what we have available in this house. It’s also about what is quick and easy. I happen to think, salisbury steak never gets old, but I am a smidge picky about how I like mine. The patties have to have the right spring and consistency, and I like the gravy rich and dark, with caramelized onions. The tiniest bit of red wine vinegar helps make it rich.
I also prefer a bed of egg noodles. I don’t trust the mashed potato people. (Just kidding). But honestly. Buttered egg noodles are king.
This recipe makes 4 really large, patties, you can divide them up into 5 or even 6. I just like to make four because that way they all fit in my pan, and split them between the little guys once their cooked.
Serve over buttered egg noodles or (eh-ehm) mashed potatoes (I guess).Print
Rich beefy onion gravy over soft, ground beef patties; served over buttered egg noodles.
For the steak patties
- 1 1/2 lbs ground beef
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 cup bread crumbs
- 2 large eggs
- 1/2 tsp salt
- pinch black pepper
For the beefy onion gravy
- 2 tbsp butter
- 1 large onion (peeled, sliced into rings)
- 3 cloves garlic (minced)
- 32 oz beef stock (not broth)
- 1 tsp red wine vinegar
- 3 bay leaves
- 1 tsp onion powder
- 1/2 tsp sugar
- 1 tsp salt (more or less to taste)
- 1/8 tsp black pepper (more or less to taste)
- 3 tbsp corn starch (dissolved in a bit of water to make a slurry)
- buttered egg noodles
- Heat a large, heavy skillet to medium high heat.
- Make sure ground beef is completely thawed. In a large standing mixer, or food processor, combine beef, onion and garlic powders, bread crumbs, eggs, and salt and pepper. Mix until very thoroughly combined and beef mixture has a uniform texture throughout.
- Form into 4-6 oval shaped patties. Place patties in heated skillet and let completely brown on each side, about 4 minutes. Don't worry if they are not completely cooked through, they will finish cooking in the gravy. Once nice and browned, transfer to a plate to set aside. Drain grease and discard.
- In the same skillet, add the butter, onion rings, and garlic. Cook until onions are caramelized and garlic is toasty and fragrant.
- Add the the stock to the pan to release anything stuck to the bottom of the pan (you want this flavor). Add the vinegar, bay leaves, onion powder, sugar, salt and pepper, and corn starch slurry. Whisk to combine and simmer on medium high for three minutes until gravy thickens.
- Reduce heat to medium, return beef patties to pan, and simmer on medium heat for 10 to 15 minutes, spooning gravy over patties occasionally, until patties are cooked through.
- Serve over buttered egg noodles.