Salisbury Steak with Onion Gravy Recipe
Salisbury Steak with Onion Gravy Recipe photo by Taste of Home

Salisbury Steak with Onion Gravy Recipe

Publisher Photo
This hearty main dish is a favorite at our house. It really warms you up.—Kim Kidd, New Freedom, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 6 servings

Ingredients

  • 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
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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

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.

Directions

  1. 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.
  2. 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 clear. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil.
  3. 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.
Originally published as Salisbury Steak with Onion Gravy in Taste of Home December/January 1998, p13

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Salisbury Steak with Onion Gravy

AVERAGE RATING
   (49)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (8)
3 Star
 (4)
2 Star
 (3)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 5, 2014

"I first found this recipe around 18 years ago and have always loved it. The tanginess of the gravy is so good."

MY REVIEW
Reviewed Nov. 2, 2014

"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."

MY REVIEW
Reviewed Feb. 17, 2014

"I didn't have French onion soup so I used one package from a box of Lipton Beefy Onion Soup & Dip Mix. Following the Soup directions, I used 1/2 the water called for and out came condensed soup! I liked the gravy the soup mix produced."

MY REVIEW
Reviewed Feb. 13, 2014

"This recipe was just ok. My kids didn't eat it at all. I really liked how the patties turned out, but the gravy was disappointing. It was such an overpowering flavor of onion, it needed something to balance it out. Next time I will use regular Brown gravy."

MY REVIEW
Reviewed Nov. 24, 2013

"I first found this recipe in an old cookbook 25 years ago. We have always loved it. I too make extra sauce if I can. My recipe differs slightly by adding 4 T. of water instead of two. I actually think it makes the grave a little thinner and milder. One time I made appetizer size meatballs instead of patties for an appetizer. My dinner guests were nuts about them. This has been a go-to recipe for me for a long time and will be for a long time."

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