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Onion Salisbury Steak

 Onion Salisbury Steak
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
4 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 297 calories, 9 g fat (4 g saturated fat), 56 mg cholesterol, 1,092 mg sodium, 26 g carbohydrate, 2 g fiber, 26 g protein.

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Onion Salisbury Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.