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Salisbury Steak

Updated: Jan 9


  • 1 pound of ground beef

  • 1 large egg

  • 1/3 cup panko breadcrumbs

  • 1 Tablespoon ketchup

  • 1 Tablespoon Worcestershire sauce

  • 1 clove garlic

  • Salt and pepper to taste

  • 1/3 cup olive oil

For the gravy

  • 2 Tablespoons butter

  • 1 onion, medium dice

  • 1 teaspoon thyme

  • 2 Tablespoons flour

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon tomato paste

  • 1 cup beef stock

  • Salt and pepper to taste


  1. In a large bowl, mix the first seven ingredients and form mixture into four oval patties, set aside

  2. In a large skillet on medium heat, add the olive oil and sear the patties for about 5 minutes on each side

  3. Remove the patties from the pan, leaving the juices, and set aside

  4. Add the butter and sweat the diced onion.

  5. Add salt and pepper, marjoram, bay leaf and thyme. Stir well until fragrant

  6. Remove the bay leaf, and sprinkle the flour into the mixture, to make a roux.

  7. Add the beef stock, tomato paste and Worcestershire sauce and use a whisk to stir until smooth, add more stock if need if gravy is too thick

  8. Add the patties back into the pan, baste with gravy, cover pan and simmer for about twenty minutes, basting the patties every now and then

  9. When the patties reach and internal temperature of 165

Serve with mashed potatoes and corn

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