# Easy Homemade Salisbury Steak

This recipe guides you through making Salisbury steak with a rich gravy, featuring ground beef patties, onions, and mushrooms.

- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- ground beef
- 1 egg
- bread crumbs
- 1 tablespoon W sauce
- garlic powder
- onion powder
- pepper
- 1 generous pinch salt
- onion
- butter
- mushrooms
- 2 tablespoons all-purpose flour
- beef broth

## Instructions

1. Combine ground beef, egg, bread crumbs, W sauce, garlic powder, onion powder, pepper, and a generous pinch of salt in a bowl.
2. Mix the ingredients thoroughly with your hand, folding and mixing without compacting the meat.
3. Divide the mixture into four equal-sized balls and press them down to form patties.
4. Place the patties on wax paper and cover with another piece of wax paper, pressing down to create some girth.
5. Cook the patties on a little bit of heat for 4 minutes until browned on one side.
6. Turn off the heat and transfer the cooked patties to a paper plate to drain, reserving the drippings in the pan for gravy.
7. Prep your onion for the gravy.
8. Drop butter into the pan with the reserved drippings and let it melt.
9. Introduce the prepped onions into the pan and cook.
10. Add mushrooms to the pan (optional).
11. Add about two tablespoons of all-purpose flour to the pan and cook it out, allowing it to catch all the liquid and fat.
12. Add beef broth to the pan and raise the fire to a medium flame to bring it up to temperature.
13. Add about a tablespoon of W sauce to the gravy.
14. Whisk the gravy until it leaves a coat on the side of the pan.
15. Season the gravy with salt and pepper to taste.
16. Reintroduce the patties into the gravy.
17. Spoon some gravy over the top of the patties.
18. Cover the pan with a lid or foil and cook for about 10 minutes to finish cooking the patties to the desired temperature.
19. Carefully remove the cover, breaking it away from you to avoid steam burns.
20. Serve and enjoy your Salisbury steak.

## Equipment

- spatula
- spoon
- whisk
- wax paper
- paper plate
- cover/lid
- foil

## Tips

- Do a lot of folding and mixing but not compacting when forming patties.
- Make sure to break the egg when mixing the ground beef.
- Drain the patties on a paper plate, but keep the drippings for flavor in the gravy.
- If you don't have a lid for your cast iron, use foil to cover it.
- Always break away from the pot when removing the lid to avoid steam burns.
- For a thicker gravy, add a little bit more flour.

## Source

- Original video: https://www.facebook.com/share/v/1H9poqCbFb/
- Recipe page: https://www.cliprecipe.com/recipe/9401a3ed-be65-49f3-b74d-1d4cd0927705
- Extracted: 2025-12-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt