Rating: 3.61 stars
383 Ratings
  • 5 star values: 91
  • 4 star values: 130
  • 3 star values: 104
  • 2 star values: 39
  • 1 star values: 19

An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.

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  • Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). 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 9 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, spooning sauce on top.

Cook's Notes

To freeze, let patties and gravy cool, then divide among sealable containers (if reheating in oven, place in separate glass dishes), along with portions of Potato-and-Carrot-Mash and Quick Creamed Spinach. Freeze for up to 2 months. To rewarm, microwave with cover open on high for 9 to 10 minutes or in a 350-degree oven, covered with foil, for 1 hour.

Reviews (6)

383 Ratings
  • 5 star values: 91
  • 4 star values: 130
  • 3 star values: 104
  • 2 star values: 39
  • 1 star values: 19
Rating: 5 stars
02/02/2016
Love this recipe. Quintessential Salisbury steak, in my opinion. I make a couple of tweaks, but I feel they're true to the original recipe. I do not include the onions in the gravy because my children would be too picky to eat it. After the "steaks" are browned, I remove them from the pan & brown mushrooms in the drippings. I then thicken my drippings with flour instead of cornstarch. I add about a teaspoon of Better than Bouillon beef to enrich the gravy. Great classic!
Rating: Unrated
10/15/2013
I've made this recipe a few times since finding it - we love it! I have used bread crumbs instead of bread slices other than the first time I made it and we couldn't tell a difference. I use processed onions instead of grated onions (my husband likes the flavor of onions, but not the texture, so I always have processed onions in the freezer for handy use) and it turns out wonderfully!
Rating: Unrated
02/24/2013
I found the methodology of this recipe odd...I processed the bread first into crumbs, and then soaked in the milk. I fried the patties, removed from pan, and then sauteed the onions, added mushrooms and garlic, and then the broth. I made a slurry with the cornstarch before adding it, and then returned the patties to simmer in the gravy for a while. I only shredded the onions for the beef mixture, but chopped the remaining onions for the gravy.
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Rating: Unrated
01/26/2013
We enjoyed this but I think I will use less Worcestershire sauce next time I make this.
Rating: Unrated
12/02/2012
Tried this tonight. Very easy to make & great that it is made with readily available ingredients! I found the patties were cooked through with 6 mins on the first & only 6 mins on the second. Delicious! My picky husband & son both wanted seconds!
Rating: Unrated
12/02/2012
This was so wonderful. I made this for dinner and was surprisingly easy and VERY tasty!
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