Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Salisbury Steak with Onion Gravy 3.6 (383) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hrs 15 mins Servings: 6 An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven. Ingredients ¼ cup safflower oil 1 large onion, grated (about 1 ⅓ cups) 2 slices white bread ½ cup whole milk 2 pounds ground sirloin 2 garlic cloves, minced (1 ¼ teaspoons) 1 large egg 2 tablespoons chopped flat-leaf parsley 2 teaspoons plus a dash of Worcestershire sauce Coarse salt and freshly ground black pepper 1 teaspoon cornstarch, plus ¼ cup for dusting 1 ½ cups beef broth Directions 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. 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. Jennifer Causey 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. Rate it Print