I have relied on this recipe for as long as I can remember. Ground beef patties, tender onion slices and a rich gravy top toasted bread to make this Depression-era favorite.—Claudine Moffatt, Manchester, Missouri
- 1 pound lean ground beef (90% lean)
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- 2 medium onions, thinly sliced
- 4 slices bread, toasted
- 1/4 cup all-purpose flour
- 1-1/2 cups water
- 1 tablespoon beef bouillon granules
- In a large bowl, combine the beef, salt and pepper; shape into four oval patties. In a large skillet, brown patties on one side. Turn and add onions. Cook until a meat thermometer reads 160° and juices run clear.
- Place toast on serving plates. Top each slice with onions and a beef patty; keep warm.
- Stir flour into skillet until blended. Gradually add water; stir in bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with meat and onions. Yield: 4 servings.
Originally published as Onion Salisbury Steak in Quick Cooking September/October 2000, p16
Reviews for Onion Salisbury Steak
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Reviewed Mar. 24, 2016
Reviewed May. 21, 2014
"These were simple to make and had a nice hearty appeal. We both liked them!"
Reviewed Oct. 6, 2010
"Yummy, easy, & economical!~ Theresa"
Reviewed Oct. 8, 2009
"Fabulous. My husband adores this. You can use less bouillon if it's too strong for you."