Salisbury Steaks

"Cold wintery, blustery day is perfect for developing a new recipe. I took several recipes, tricks and tips I've learn through the years and came up with this one. It was a huge hit with my husband and I have to brag, me as well! Very tender and gravy that is out of this world!"
photo by CindiJ photo by CindiJ
photo by CindiJ
Ready In:
1hr 5mins




  • In large mixing bowl combine the lean ground beef, eggs, salt, pepper, garlic powder, Panko breadcrumbs, dried onions and Cream of Mushroom soup. Mix together well.
  • Prepare a wire cooling rack by covering it with parchment paper. Shape the meat mixture into 6-8 oval shaped patties. We like ours thick about 1-inch thick, so I got 6 patties out of this batch.
  • Leaving the steaks uncovered, place the rack in the refrigerator for 4-6 hours (can do this the night before if you like). This gives the meat a chance to absorb all the flavors you've mixed into it.
  • Approximately 1 hour before you want to serve this meal, preheat your skillet over medium-high heat. I used my cast iron and let the oven heat it for me as I sliced the onions. Preheat oven to 375 degrees F. While waiting for the oven, slice the onions into 1/4-inch thick slices. Set aside. When oven is preheated, take your skillet out and on medium-high heat, melt 2 TBSP butter.
  • Place 3-4 steaks in the skillet, make sure you do not over crowd the pan. Brown for 3-4 minutes then flip over and brown the other side for 3-4 minutes.
  • Remove from skillet and set aside on a plate. Repeat with remaining steaks adding another tablespoon butter if needed. Remove these steaks and let rest with the others. Now add another 1-2 TBSP butter to the same skillet (do NOT remove any of the drippings or fond from the skillet).
  • Brown the sliced onions in the skillet until golden and soft, this should take 7-10 minutes. Stir in flour - start with 3 TBSP stirring constantly to cook the flour, if it appears too wet, add another TBSP flour and keep stirring. Now stir in 2 TBSP beef base (I used Better than Bouillon) and add 3 cups HOT water. (Always add hot water to a hot pan - especially cast iron, you don't want it to crack or warp!). Once you have the water added and the lumps smoothed out, return the steaks to the pan.
  • Spoon the gravy over the tops and if the gravy appears too thick add more hot water, 1/4 cup at a time until it's the consistency you desire. Place skillet in the oven and bake uncovered for 30-40 minutes. Check it halfway through the time and baste the steaks with the gravy.
  • Delicious with mashed potatoes, rice or noodles of your choice.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!



Find More Recipes