Salisbury Steak with Onion Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beef · low-carb, high-protein

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Ingredients

• 3/4 lb ground beef, 80/20
• 1/4 cup panko breadcrumbs
• 1 egg
• 1 yellow onions
• 1 tbsp Worcestershire sauce
• 1/2 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 1/2 tbsp all-purpose flour
• 1 1/4 cups beef stock
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tbsp neutral oil

Method (tap to check — screen stays awake)

1. Grate half of one onion into a bowl with the panko, egg, 1 tbsp Worcestershire, salt and pepper. Let it sit 5 minutes so the crumbs hydrate, then fold in the beef with your fingertips. Mix only until it holds — compacting it makes the patties bouncy.
2. Shape four oval patties about 3/4 inch thick and press a shallow dimple in the center of each so they stay flat.
3. Heat the oil in a large skillet over medium-high and brown the patties 3 minutes per side. They will not be cooked through. Remove to a plate.
4. Add the butter and the remaining sliced onions to the same pan, scrape the fond loose, and cook 8 minutes over medium until soft and browning at the edges.
5. Stir in the tomato paste and cook 1 minute, sprinkle over the flour and cook 90 seconds, then whisk in the stock, Dijon and the last of the Worcestershire. Simmer until it thickens, about 4 minutes.
6. Nestle the patties back in, cover, and simmer gently 10 to 12 minutes, turning once. Ground beef must reach 160F on an instant-read thermometer in the center of a patty — this is not a cut you can serve pink.
7. Rest 5 minutes off the heat and serve over mashed potato with the gravy spooned over.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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