- 1 large egg, lightly beaten
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
- 1/2 cup dry bread crumbs
- 1/4 teaspoon salt
- Pinch pepper
- 1-1/2 pounds ground beef
- 1/4 cup water
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared mustard
- 2 tablespoons cold water
- 1 tablespoon all-purpose flour
- 6 cups hot cooked egg noodles
- Chopped fresh parsley, optional
- Combine first five ingredients. Crumble beef over mixture and mix well. Shape into six oval patties.
- In a large skillet, brown patties over medium heat until a thermometer reads 160° and juices run clear, 3-4 minutes on each side. Remove and drain; set aside. Add next four ingredients to skillet; bring to a boil.
- Reduce heat; cover and simmer about 15 minutes. Combine cold water and flour until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Return patties to skillet; heat through. Serve patties and gravy with noodles. If desired, sprinkle with parsley. Yield: 6 servings.
Reviews for Salisbury Steak with Onion Gravy
"I found this recipe years ago in the TOH magazine and have made it many many times, it is so so easy to make, the flavor is amazing, LOVE this dish, I double the sauce as I like to have lots of sauce to pour over the noodles, it is always a big hit everytime i make it, this is a great recipe for the cook just starting out as its easy to follow and turns out delicious"
"The gravy had a strong taste of onion. I love onions and it's rare that I feel there is too much of an onion taste. I would use a regular brown gravy in place of the onion gravy. The patties assembled easy and held up well."
"I found this recipe to be very easy to prepare. The variations I made were minimal, I used 2 pounds of 85/15 lean ground beef, and added just about 1/8 cup more bread crumbs. I used Italian flavored bread crumbs with a few Panko mixed in, (This worked really well). As one other person suggested I would double the sauce/gravy ingredients. There was barely enough to go around. By using 2 pounds of hamburger I ended up with 9 nice patties. This was a hit with my husband and I will definitely make this again. Good for a beginner to try."
"We loved this. The only change I made was I served it with mashed potatoes."
"This was delicious! I used lean ground beef and followed the recipe with a few changes. I made 12 meatballs (for 6) people) instead. Also, I doubled the sauce recipe. I browned the meatballs and added the sauce and simmered until meatballs were done. removed the meatballs, spooned out the grease and thickened the sauce to make the gravy.I added 1 TBSP of apple cider vinegar to the sauce after removing the meatballs. from fhquilting"
"Thanks for the sugestion to use onion soup mix as I always have it on hand. I use it often for gravy. loved this recipe."
"I found this recipe in my Mom's recipe long after she passed away. She had marked it "very good" so I tried it. I agree with her. It was very good and also very easy. Will definitely make it again. Way to go Mom!"
"Not fond of this. I used 90 per cent lean ground beef, maybe that was why I didn't feel like it had a lot of flavor. The patties did get a little too brown....my fault.... and that didn't help, but I just didn't like the over-all flavor with the onion soup. There are much better salisbury steak recipes to be had."
"I first found this recipe around 18 years ago and have always loved it. The tanginess of the gravy is so good."
"I liked the pattie flavor although I had to cook them on medium high as medium was taking much longer than the 3-4 minutes per side that was suggested. They also never reached the 160 degree temperature, as read on an instant meat thermometer, yet were cooked through. Did not care for the gravy though. It was too tangy for me."