September 27, 2022

Salisbury Steak with Onion Gravy

I’ve posted my mom’s Salisbury before, but with this nice fall weather, it gets another spin, this time with onion gravy.
Ruthie’s Sunday Salisbury Steak with Onion Gravy
Vegetable oil
1 large yellow onion, halved and sliced into thin half moons
2 slices white bread
1/2 cup whole milk
2 pounds ground beef
2 garlic cloves, minced
1 large egg
2 tablespoons chopped flat-leaf parsley
2 teaspoons plus a dash of Worcestershire sauce
Kosher salt and fresh ground pepper, to taste
1 teaspoon cornstarch, plus 1/4 cup for dusting
1 1/2 cups beef broth
Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 2/3 of the onions. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 of the onions, the beef, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, salt and pepper. Mix with your hands to combine. Divide meat mixture into 6 even, oblong patties. Dust with cornstarch.
Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 8 minutes. Set aside on a plate. Repeat with remaining patties.
Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet and spoon sauce on top.
Salisbury Steak with Onion Gravy

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