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Salisbury Steak with Onion Gravy

 Salisbury Steak with Onion Gravy
This hearty main dish is a favorite at our house. It really warms you up.—Kim Kidd, New Freedom, Pennsylvania
6 ServingsPrep: 10 min. Cook: 25 min.


  • 1 egg
  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon prepared mustard
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • 6 cups hot cooked egg noodles
  • Chopped fresh parsley, optional


  • In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs,
  • salt and pepper. Crumble beef over mixture and mix well. Shape into
  • six oval patties.
  • In a large skillet, brown patties over medium heat for 3-4 minutes on
  • each side or until a meat thermometer reads 160° and juices run

2 of 2

Salisbury Steak with Onion Gravy (continued)

Directions (continued)

  • clear. Remove and set aside; drain. Add the water, ketchup,
  • Worcestershire sauce, mustard and remaining soup to skillet. Bring
  • to a boil.
  • Return patties to the skillet. Reduce heat; cover and simmer for 15
  • minutes or until heated through. Combine flour and cold water until
  • smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Serve patties and gravy with noodles. Garnish
  • with parsley if desired. Yield: 6 servings.
Nutritional Facts: 1 serving equals 458 calories, 18 g fat (6 g saturated fat), 149 mg cholesterol, 767 mg sodium, 42 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.