Step-by-step instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, Worcestershire sauce, salt, and pepper. Mix until well combined.
Shape the mixture into oval patties, about 1-inch thick.
Heat a skillet over medium heat, and brown the patties on both sides. Once browned, set them aside.
In the same skillet, add butter and sauté the sliced onions until they are soft and transparent.
Sprinkle flour over the cooked onions, stirring for about a minute.
Gradually whisk in the beef broth until the mixture is smooth and thickened.
Return the browned patties to the skillet, and cover them with the gravy. Simmer for 15-20 minutes until the patties are cooked through and tender.
Serve the Salisbury steak warm, topped generously with gravy.
Best ways to enjoy it
For a satisfying meal, serve Salisbury Steak and Gravy over a bed of creamy mashed potatoes or fluffy rice to soak up all that glorious gravy. Crusty dinner rolls also make a perfect companion to mop up any remaining sauce. For a refreshing contrast, consider a side of steamed green beans or a simple garden salad dressed with lemon vinaigrette.
Storage and reheating tips
Leftover Salisbury Steak and Gravy can be stored in an airtight container in the refrigerator for up to three days. When reheating, make sure the patties are heated through, ideally in a skillet on low heat to preserve their texture. You can also freeze the cooked patties with gravy for up to three months. To reheat, thaw overnight in the fridge and then heat on the stovetop until warmed through.
