Salisbury Steak
Prep time
Cook time
Total time
Serves: 4
  • 1 pound ground beef
  • 1 medium onion, thinly sliced
  • 3 tablespoons butter, divided into single tablespoons
  • ½ cup plain breadcrumbs
  • ¼ cup + 1 tablespoon ketchup, reserve 1 tablespoon for the gravy
  • 2 tablespoons yellow mustard
  • 3 teaspoons Worcestershire sauce, reserve 1 teaspoon for the gravy
  • 2 tablespoons vegetable oil
  • 2 cups beef broth, reserve 2 tablespoons to make a slurry
  • 2 tablespoons corn starch
  • 1 tablespoon heavy cream
  • Salt & Pepper to taste
  1. In a large saute pan over medium high heat, melt 1 tablespoon of the butter. Add the sliced onion and cook until they are just softened. (The onions will cook more later.) Remove to a bowl and set aside. Don't bother cleaning the pan as you will reuse it.
  2. In a large bowl combine the ground beef, breadcrumbs, ¼ cup of ketchup, mustard, 2 teaspoons of Worcestershire sauce, and a few grinds of fresh black pepper. Mix well and shape into 4 oblong patties.
  3. Over medium high heat, melt 1 tablespoon of butter combined with 2 tablespoons vegetable oil in your large saute pan. Add the beef patties and brown on both sides being sure to not flip the patties too soon as you don't want them to fall apart. Continue until cooked through. (About 5-7 minutes.)
  4. Remove the patties to a plate and drain the pan of the oil.
  5. Reduce the heat and return the onions to the pan. Add the beef broth minus the 2 tablespoons. Add 1 tablespoon of ketchup and 1 teaspoon of Worcestershire sauce. Mix well.
  6. To make the slurry, in a small bowl combine the cornstarch and the reserved beef broth. Mix with a fork until all of the cornstarch is dissolved.
  7. Bring the gravy to a boil then add the slurry stirring continuously. Your gravy will thicken quite a bit.
  8. Return the beef patties to the pan and coat with the gravy, continuing to cook until heated through.
  9. Finish by adding 1 tablespoon of butter and heavy cream. Stirring to mix into the gravy. Add salt & pepper to taste. (You may not need any salt as Worcestershire sauce is quite salty.)
  10. Remove the patties, gravy and onions to a serving platter. Enjoy!
Recipe by Kitchen Conundrum at