Salisbury steak is ground beef patties pan-seared until golden, then braised in a savory onion gravy. This classic American comfort dish comes together in under 30 minutes and pairs perfectly with creamy mashed potatoes.
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In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, mustard, liquid smoke, and half of the all-purpose seasoning.
Mix gently with your hands until just combined, then form the mixture into four oval patties.
Heat vegetable oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side, until nicely browned.
Remove the patties from the skillet and set them aside.
In the same skillet, add the sliced onions to the pan drippings and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
Add the minced garlic and the remaining all-purpose seasoning to the onions. Cook for another minute until fragrant.
Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste.
Gradually pour in the beef broth, stirring continuously to prevent lumps, until a smooth gravy forms.
Bring the gravy to a simmer and let it cook for a few minutes until it has thickened.
Return the browned patties to the skillet, nestling them into the gravy. Spoon some of the gravy and onions over the top. Reduce heat and let simmer for 10-15 minutes.
While the steaks are simmering, prepare the mashed potatoes. Place cubed potatoes in a pot, cover with water, and boil until fork-tender. Drain well.
Add butter, sour cream, heavy cream, dried chives, and seasoning to the drained potatoes. Mash or whisk until you reach your desired consistency.
To serve, place a generous scoop of mashed potatoes on a plate, top with the Salisbury steak patties, and smother with plenty of onion gravy. Garnish with fresh parsley if desired.
Cool completely and store in an airtight container refrigerated for 3–4 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth if gravy has thickened.
Salisbury steak uses ground beef mixed with breadcrumbs, egg, and seasonings formed into thick patties, then finished in gravy. Hamburgers are typically just seasoned ground beef in a bun.
Yes, form the patties up to 24 hours ahead and refrigerate. Cooked salisbury steak keeps refrigerated for 3–4 days and reheats well in a skillet over medium-low heat.
Cook until the internal temperature reaches 160°F using a meat thermometer, or until no pink remains inside when cut at the thickest point.
Yes, ground turkey or chicken works, but reduce liquid smoke slightly and monitor cooking time, as poultry cooks faster and can dry out.
Worcestershire sauce or soy sauce (1 tbsp total) can replace both condiments for a deeper savory flavor.
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