Salisbury Steak with Onion Gravy
(Don’t Lose This Recipe!)
Ingredients
For the Salisbury Steaks
1½ pounds ground beef
½ cup dry breadcrumbs
1 large egg
¼ teaspoon salt
⅛ teaspoon ground black pepper (or to taste)
For the Onion Gravy
1 can (10½ oz) Campbell’s French Onion Soup
½ cup water or beef broth
1 tablespoon cornstarch (optional, for thicker gravy)
1 tablespoon oil or butter (for browning)
Instructions
1. Make the Patties
In a large bowl, combine the ground beef, breadcrumbs, egg, salt, and black pepper. Mix gently until just combined—don’t overmix or the patties will be tough.
Shape the mixture into oval-shaped patties (about 6–8 patties, depending on size).
2. Brown the Steaks
Heat oil or butter in a large skillet over medium heat.
Add the patties and cook for about 4–5 minutes per side, until nicely browned.
Remove patties from the skillet and set aside (they don’t need to be fully cooked yet).
3. Prepare the Onion Gravy
In the same skillet, pour in the can of French onion soup and the water (or beef broth).
Stir well, scraping up the flavorful browned bits from the bottom of the pan.
If you prefer a thicker gravy, mix the cornstarch with 2 tablespoons of cold water, then stir it into the gravy.
4. Simmer
Return the patties to the skillet, spooning some gravy over the top.
Cover and simmer on low heat for 20–25 minutes, until the patties are fully cooked and tender.
5. Serve
Serve hot with mashed potatoes, rice, egg noodles, or steamed vegetables. Spoon plenty of onion gravy over everything.
Tips for Best Flavor
Use 80/20 ground beef for juicier steaks
Don’t press the patties while cooking
Let the dish rest for a few minutes before serving so the gravy thickens naturally
Why This Recipe Works
This old-school Salisbury steak is rich, comforting, and budget-friendly. The French onion soup creates deep flavor with almost no effort—perfect for busy weeknights or Sunday dinners.
