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This post was originally published on January 12, 2018.
Salisbury steak with onion gravy has been a favorite comfort food at our house for a long time.
Really, what’s not to like? It looks and tastes amazing, plus its economical to make. As an added bonus, this dish is low in carbs and gives you 23% of your daily iron.
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Dr. J. H. Salisbury, an American physician, invented the dish before the turn of the century for a low carb diet to encourage weight loss for his patients.
What is the difference between Salisbury steak and hamburger steak?
Salisbury steak is made more like a meatball, with egg and breadcrumbs for a binding agent, and lots of different spices. The patties are usually seared in a skillet and can be covered in an onion or mushroom gravy before finishing the cooking in an oven. The individual patties are served with a flavorful gravy, usually onion or mushroom.
Hamburger steak is usually made with high quality meat that is seasoned with salt and pepper. The patties are usually thinner than Salisbury steak patties, and they can be grilled or pan fried. They are not served with a gravy.
This Salisbury steak recipe has juicy beef patties that are flavored with Worcestershire sauce, liquid smoke, and spices. One egg and one cup of homemade bread crumbs are the binding agents for these delectable patties. As the crowning touch, caramelized onions are cooked in a flavorful brown gravy which is generously spooned over top of each patty.
How many calories does Salisbury steak have?
Salisbury steak was invented to be part of a low carb diet and has only 5% carbs. For a serving size of two patties with the onion gravy, the calories would be 612. For more nutrition facts about our Salisbury steak with onion gravy, scroll down past the recipe to read the complete nutrition facts for this comfort food recipe.
What to serve with this recipe?
- Mashed potatoes
- Green peas
- Crispy green salad
- Tomato wedges
How to Make
Gather and measure out all the ingredients for the Salisbury steak patties.
Measure out the ingredients for the onion gravy. Slice the onions and separate them into rings, then make the breadcrumbs in the blender.
Put the ground beef, breadcrumbs, egg, Worcestershire sauce, liquid smoke, and spices.
Mix these ingredients together with your hands. Be careful not to mix longer than necessary, or the patties will get tough.
With the help of a kitchen scale, divide the meat mixture into 12 balls of equal size. They should weigh roughly 3.25 ounces each.
Place the large meatballs on a baking tray.
Shape the meatballs into round patties that are similar in thickness and place back on the baking tray.
In two cast iron skillets over medium high heat, melt 1 tablespoon of butter and swirl it around. Place 6 round patties in each skillet. Turn down the heat to medium and cook for 2 minutes, then turn the heat down to medium low and cook for 2 minutes.
Flip the patties over and repeat the searing process.
Transfer the seared patties to a 9×9-inch baking pan. You’ll have to put them close together, but keep them in one layer.
Pour the hamburger fat out of the cast iron skillets and into a bowl.
Melt 2 tablespoons of butter over medium-high heat in one of the cast iron skillets. Add the onions and cook at medium heat for a few minutes, and then down to medium low for the remainder of the cooking time, about 15 minutes. Stir occasionally with a wooden spoon until the onions are caramelized.
Stir in some white wine and scrape the bottom of the pan for a couple of minutes to deglaze the pan.
Make a well in the center and melt 2 tablespoons of butter over medium high heat. Sprinkle salt and pepper over the onions, then sprinkle 1/4 cup of flour. Cook the flour for two minutes while constantly stirring with a wooden spoon.
Preheat the oven to 350 F. Gradually add the beef stock to the onion flour mixture. Make sure to be constantly stirring to prevent any lumps.
Stir in two teaspoons of Worcestershire sauce for added flavor and color.
Turn the heat down to medium low and let the gravy simmer until it’s a bit thicker. Taste and sprinkle a bit more salt and pepper, if necessary. Remove the skillet from the heat. There should be roughly 2 cups of gravy.
Cover the patties with the onion gravy.
Cover the pan with foil and bake for 20 minutes at 350 F. During this step, the patties will finish cooking. The foil and the gravy will help the patties stay moist.
Serve while still warm. Spoon the gravy over each patty. Garnish with a sprinkle of freshly chopped parsley and serve with our sour cream mashed potatoes and a side of buttered peas. Yummy!
This Salisbury steak with onion gravy is a classic American supper dish that is guaranteed to please each family member and guest it’s served to.
- Want a different gravy? Try mushroom gravy.
- Want to sneak in more vegetables? Add onion and green pepper to the patties.
- Short on time? Skip the oven part and cook each patty longer in the skillet. Just realize that the patties will be drier.
- Want to make it ahead? Cover with foil and refrigerate before baking. When ready to eat, just bake in the oven for 20 to 25 minutes.
- Want to be traditional? Serve this main course dish with mashed potatoes and peas.
- Lodge Cast Iron Skillet: we love the great heat retention of this skillet.
- Farberware Digital Kitchen Scale: this scale ensures perfectly sized patties.
- Pyrex 2-Cup Measuring Cup: this thick glass cup is sturdy and practical.
- Wilton 9×13-Inch Baking Tray: these trays are well made and warp resistant.
Craving more comfort food dinner recipes that are made with hamburger? We’ve got you covered.
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This easy recipe for Salisbury steak with onion gravy is low carb and perfect for family dinners! It’s a classic comfort food made with flavorful hamburger meat patties bathed in a rich onion gravy. This recipe is browned in a skillet and baked in a casserole dish for maximum juiciness.
For the Beef Patties
- 2.25 pounds ground beef (80% meat, 20% fat; 1.02 kg)
- 1 cup white breadcrumbs (31g)
- 1 large egg
- 1 tablespoon Worcestershire sauce (15 ml)
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons salted butter (28g)
For the Onion Gravy
- 2 tablespoons salted butter (28g)
- 2 large yellow onions, sliced in rings (313g)
- 1/4 cup white wine (60 ml)
- 2 tablespoons salted butter (28g)
- 1/4 cup all-purpose flour (30g)
- Salt and pepper, to taste
- 2 cups beef stock (472 ml)
- 2 teaspoons Worcestershire sauce (10 ml)
Making the Beef Patties
- Make your own breadcrumbs with day-old or frozen bread. Cut or tear the bread into small pieces, place in a blender, and let it whirl for a minute until the breadcrumbs are small.
- Mix together the ground beef, breadcrumbs, egg, Worcestershire sauce, liquid smoke, and spices with your hands. Divide into 12 balls of equal size, roughly 3.25 ounces (92g) each. Shape patties to be similar in thickness.
- In two cast iron skillets over medium high heat, melt 1 tablespoon of butter per skillet, swirl it around, then place 6 patties in each skillet. Cook patties for 2 minutes on medium heat then 2 minutes on medium low. Flip them over and cook the other side.
- Transfer the 12 cooked beef patties to a 9×9-inch baking pan. Place them close together, but in one layer. Set aside.
- For easy clean up, pour the hamburger fat into a small bowl and place in the fridge for it to harden into a disc, then discard.
Making the Onion Gravy
- Halve both onions, then cut them into thin slices. Separate each piece.
- In one of the cast iron skillets, melt 2 tablespoons of butter over medium high heat, then add the onions. Turn the heat down to medium and cook for a few minutes, then turn the heat down to medium low and finish cooking. Stir occasionally with a wooden spoon until caramelized, roughly 15 minutes.
- To deglaze the pan, pour in 1/4 cup of white wine. Stir constantly until the fond is off the bottom of the pan. This is will take roughly 2 minutes.
- Make a well in the center of the onions and melt 2 tablespoons of butter in it. Sprinkle the onions with salt and pepper, then sprinkle 1/4 cup of flour over the onions. Cook the flour for two minutes, stirring constantly with a wooden spoon.
- Gradually add the the stock, constantly stirring as you do so, then add two teaspoons of Worcestershire sauce for additional color and flavor.
- Let the gravy simmer until its the desired thickness. Taste and sprinkle more salt and pepper over the gravy if desired. You should have about 2 cups of gravy.
Baking the Salisbury Steak
- Preheat the oven to 350F.
- Spoon the onion gravy over the patties in the baking pan. Cover with foil and bake for 20 minutes. This step lets the patties finish cooking and helps them stay moist.
- Serve warm. Spoon the onion gravy over each beef patty. Garnish with freshly chopped parsley.
- Skip the oven part and cook each patty longer in the skillet, if you are short on time. Note that the patties will be drier.
- Cover with foil and refrigerate before baking if you want to make it ahead.
- Serve this main course dish with mashed potatoes and peas if you want to be traditional.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: homemade, gravy