Martha Stewart Salisbury Steak With Onion Gravy, a cozy make ahead family dinner, starts with a trick most recipes skip. She soaks white bread in whole milk and mixes it into ground sirloin, then caramelizes onion into a rich Worcestershire beef broth gravy.
Serve these seared patties over mashed potatoes or buttered egg noodles to catch every drop of onion gravy. The cornstarch crust gives each steak its golden sear and thickens the sauce without flour.
Martha Stewart Salisbury Steak With Onion Gravy
Course: DinnerCuisine: AmericanDifficulty: Medium6
servings20
minutes55
minutes350
kcalTender, juicy ground sirloin patties with a crisp cornstarch crust, smothered in glossy slow-caramelized onion gravy built from the pan drippings.
Ingredients
1/4 cup safflower oil
1 large onion, grated (about 1 ⅓ cups)
2 slices white bread
1/2 cup whole milk
2 pounds ground sirloin
2 garlic cloves, minced (1 ¼ teaspoons)
1 large egg
2 tablespoons chopped flat-leaf parsley
2 teaspoons plus a dash of Worcestershire sauce
Coarse salt and freshly ground black pepper
1 teaspoon cornstarch, plus ¼ cup for dusting
1 1/2 cups beef broth
Directions
- Cook the onions: Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
- Soak the bread: Soak bread in milk, flipping once. Finely chop.
- Mix the patty ingredients: In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine.
- Form the patties: Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
- Sear the patties: Heat a large skillet over medium-high heat; add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate and repeat with remaining patties.
- Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high and pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.
FAQs
What cut of beef is best for Salisbury steak?
Ground sirloin works best because it is lean enough to hold its shape but has enough beefy flavor to carry the gravy. If you cannot find ground sirloin at the counter, 90 percent lean ground beef is the closest substitute. Fattier blends like 80/20 will shrink more in the skillet and make the gravy greasy.
Can you make Salisbury steak ahead of time?
Cool the patties and gravy completely, then store them together in an airtight container and freeze for up to 2 months. To reheat from frozen, bake covered with foil at 350 degrees for about 1 hour, or microwave with the lid cracked for 9 to 10 minutes. The gravy actually improves overnight because the flavors meld.
What can I use instead of Worcestershire sauce?
Soy sauce in the same amount is the easiest swap and adds a similar savory depth to both the patties and the gravy. You will get a slightly different color, darker in the meat mixture, but the taste is close. Coconut aminos work too if you are avoiding soy, though you may want an extra pinch of salt.
Why did my Salisbury steak patties fall apart?
The most common reason is skipping the bread and milk step, which acts as a binder along with the egg. Make sure you soak the bread fully, chop it fine, and mix it into the meat before shaping. Do not flip the patties for the first 6 minutes, because the cornstarch crust needs uninterrupted contact with the hot skillet to set.
What sides go best with Salisbury steak?
Mashed potatoes are the classic choice because they soak up the onion gravy, but buttered egg noodles or plain white rice work just as well. Add a green vegetable on the side like sauteed green beans or steamed broccoli, and you have a full plate in under 20 minutes of extra work.
