Salisbury Steak with Onion Gravy

For some reason, I have always had this secret desire to make Salisbury steak, which is interesting because I don’t think I ever had it growing up or ordered it anywhere as an adult.  (I honestly think it may come from eating this Lean Cuisine one too many times for lunch.)  I recently decided to just go for it.  I found this recipe and went with it, changing it only slightly.

This is a somewhat time-consuming recipe (maybe save it for a weekend?), but the delicious caramelized onion gravy makes it totally worth it in the end.  I’d say you need at least an hour to pull everything together.  You need to caramelize the onions first, then make the gravy, then sear the beef patties, and last, finish the patties in the gravy.  Again, totally worth it though.

(I apologize for the pictures in advance.  I guess I was rushing and didn’t really take good ones!  I also was using my iPhone.  I’m back to my trusty camera though for all future posts!)

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Start with the gravy…

  • Thinly slice 2 red onions.

  • Melt 2 tablespoons of unsalted butter in a skillet over medium-high heat.

  • Once the butter has melted, add the onions.

  • Cook, stirring occasionally, until the onions begin to brown.

  • Once the onions begin to look golden, measure out 3 cups of beef broth.  Pour ¼ cup of the broth into the onions.

  • Reduce the heat, cover, and cook for 30 more minutes, adding a little more broth whenever it evaporates.

  • The onions will eventually turn a rich brown color.

  • After 30 minutes, remove the cover and sprinkle in 2 tablespoons of flour.

  • Stir in the flour and cook for 2 minutes.

  • Pour in ½ cup Marsala wine.

  • Stir again and let cook for about 3 more minutes.
  • Add the remaining beef broth, 1 tablespoon of tomato paste, and 1 teaspoon of apple cider vinegar.

  • Stir to combine everything and let cook for 10 more minutes.

  • Season with some s&p.

  • Reduce the heat to low to keep the sauce warm while you make the beef patties (aka the “steaks”).

Now you can make the beef patties (I started them while the sauce simmered though to save a little time)

  • Place 1 pound of ground beef into a bowl.
  • Add 1 egg.

  • Season with 1 teaspoon salt and ¼ teaspoon black pepper.

  • Add 1 cup cooked white rice.  (I cheated and used one of those microwavable single serve bags.  It worked perfectly.)

  • Add 1 teaspoon of Worcestershire sauce.

  • Last, add 1 clove of minced garlic, ½ teaspoon dried thyme, and 3 tablespoons fresh parsley, chopped.

  • Mix everything to incorporate all of the ingredients.
  • For the beef mixture into 4 rectangular patties (with rounded edges).
  • Heat 2 tablespoons EVOO in a skillet over medium-high heat.

  • Place the patties into the oil and sear on both sides (about 3 minutes per side).  Don’t overcrowd your skillet!  (I did mine in two batches.)

  • Once the patties are browned on both sides, nestle them into the warm gravy.

  • Spoon some gravy on top of each patty.

  • Let the patties finish cooking in the gravy, about 10 more minutes.

Serve the patties with some mashed potatoes or buttery noodles.  (I tried making mashed cauliflower like the California Mashers from Houlihan’s.  It didn’t really work out though.  I’ll be working on that recipe in the future!)  Make sure you ladle extra gravy on top!  Enjoy!

One Year Ago: Texmex Sloppy Joes

Salisbury Steak with Onion Gravy (serves 4)

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 2 large red onions, thinly sliced
  • 3 cups low-sodium beef broth, divided
  • 2 tablespoons flour
  • ½ cup Marsala wine
  • 1 tablespoon tomato paste
  • 1 teaspoon apple cider vinegar
  • salt
  • ground black pepper
  • 1 pound lean ground beef
  • ½ cup cooked white rice
  • 1 egg
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons parsley, chopped
  • ½ teaspoon dried thyme
  • 1 tablespoon olive oil

DIRECTIONS:

  • Melt the butter in a skillet over medium-high heat.
  • Once melted, add the onions.
  • Cook the onions, stirring occasionally, until they begin to brown.
  • When the onions begin to look golden, add ¼ cup of the broth.
  • Reduce the heat, cover, and let cook for about 30 more minutes, adding more broth as it evaporates.
  • After 30 minutes, remove the cover and sprinkle in the flour.
  • Stir and let cook for 2 minutes, then add the wine.
  • Cook for about 3 more minutes, then add the remaining broth, tomato paste, and vinegar.
  • Stir then cook for 10 minutes.
  • Season with salt and pepper and reduce the heat to low to keep warm.
  • In a large bowl, combine the beef, egg, rice, garlic, Worcestershire sauce, parsley, thyme, 1 teaspoon salt, and ¼ teaspoon black pepper.
  • Form the beef mixture into 4 flat rectangular patties.
  • Heat the olive oil in a pan over medium-high heat.
  • Add the beef patties and sear for 3 minutes on each side.
  • Nestle the seared patties into the warm gravy, spooning some gravy on top of each.
  • Let the patties finish cooking in the gravy, about 10 more minutes.

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