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Home » Salisbury Steak with Caramelized Onion Gravy

Salisbury Steak with Caramelized Onion Gravy

May 5, 2017 · 9 Comments

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This savory Salisbury Steak with Caramelized Onion Gravy is a made-from-scratch recipe that is pure comfort food heaven. Pour that delicious gravy over mashed potatoes and your taste-buds will thank you.

This savory Salisbury Steak with Caramelized Onion Gravy is a made-from-scratch recipe that is pure comfort food heaven. Pour that delicious gravy over mashed potatoes and your taste-buds will thank you.

The very first time I had Salisbury Steak was in the elementary school cafeteria for lunch.  Probably showing my age, but this was a time when the “lunch ladies” actually cooked all of the food right in the school’s kitchen. It was served hot and fresh.  Best meals ever.  I am not a “gravy” person. It has its place with me and very little at a time.  However, this – this Salisbury Steak with Caramelized Onion Gravy I can eat the gravy all by itself.

Through the years, I’m sure I’ve had Salisbury Steak by way of frozen meals or if my parents prepared the dish but I had never made it until I was married for a few years.  My husband isn’t a “brown gravy” person – he prefers chicken or turkey gravy so when I make this recipe, it’s a real treat for me.  He does enjoy it and even has seconds.

Normally, I like recipes that aren’t so heavy on the prep or cooking time but caramelizing onions is not a quick process.  You can’t rush it or you’ll end up with mushy burned onions.  Gross.  So, let them do their thing in their own time-frame. It’s so worth it.

I also like to cut down on the dishes and extra oil so I tend to brown my beef patties on the grill over pan browning them. You can also use a grill pan or just a skillet if you don’t have a grill.

This savory Salisbury Steak with Caramelized Onion Gravy is a made-from-scratch recipe that is pure comfort food heaven. Pour that delicious gravy over mashed potatoes and your taste-buds will thank you.

This savory Salisbury Steak with Caramelized Onion Gravy is a made-from-scratch recipe that is pure comfort food heaven. Pour that delicious gravy over mashed potatoes and your taste-buds will thank you.

It’s pure comfort food – in the bestest way possible.

Salisbury Steak with Caramelized Onions

5 from 1 vote
Print Pin Rate
Author: Lisa Kerhin

Ingredients

To Make the Onion Gravy:

  • 2 large red onions thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3 cups unsalted beef stock
  • 1/2 cup dry red wine or 1/2 cup beef stock optional
  • 2 tbsp tomato paste
  • 1 tsp cider vinegar
  • Salt and pepper to taste

To Make the Beef Patties:

  • 1 lb lean ground beef
  • 1/2 cup oatmeal you can use breadcrumbs, Panko, or even cooked rice
  • 1 egg
  • 2 cloves minced garlic
  • 1 tsp Worcestershire sauce
  • 3 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 1 tsp fresh thyme
  • 2 tbsp olive oil

Instructions

To make gravy:

  • Heat butter in a large skillet. Add onions and cook over medium-high heat, until the onions start to brown. Give them a stir occasionally.
  • Add 1/4 cup of the beef stock when the onions are a deep, rich brown. Reduce heat, continue cooking, adding more stock as needed to prevent caramelized bits at the bottom of the pan from burning. It takes a bit of time for the onions to caramelize - about 15 - 20 minutes. Rushing it will only produce burnt onions.
  • When the onions are caramelized, stir in the flour and cook for about 2 minutes, to cook out the "flour" taste.
  • Add wine (or beef broth) and simmer till it's reduced by half (about 10 min).
  • Stir in remaining beef broth, tomato paste, and cider vinegar; adding salt and pepper to suit your tastes. Then simmer for 10 - 15 minutes. The gravy will thicken as it cooks more.
  • Reduce heat to low and keep warm.

To make the beef patties:

  • Mix all ingredients for beef patties except the olive oil.
  • Shape into 4 - 6 oval patties. I like to make them on the smaller side but feel free to make them a bit larger.
  • Heat olive oil in a large skillet over medium-high heat. Alternatively, you can also sear and brown the patties on the grill or a grill pan, which I do often.
  • Sear patties about 3 minutes per side, or until a brown crust forms. If grilling, remove from grill and place in pan with gravy and simmer for about 10-15 minutes more until patties are cooked through. Otherwise, pour gravy over patties and simmer for an additional 10-15 minutes more until patties are cooked through. Serve.
  • I like to serve Salisbury Steak with mashed potoates and roasted corn.

This savory Salisbury Steak with Caramelized Onion Gravy is a made-from-scratch recipe that is pure comfort food heaven. Pour that delicious gravy over mashed potatoes and your taste-buds will thank you.

Enjoy!

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Beef beef, caramelized onions, comfort food, gravy, onions, Salisbury steak

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Reader Interactions

Comments

  1. Steve @ the black peppercorn says

    May 12, 2017 at 2:35 PM

    I love salisbury steak! This looks so delicious!

    Reply
  2. Sheila says

    August 2, 2017 at 1:26 PM

    We were able to try this the other night and it was so good. The caramelized onion was a bit of a challenge but we’re definitely making this again soon. Thank you for sharing the recipe.

    Reply
    • Lisa says

      August 2, 2017 at 3:23 PM

      So glad you enjoyed it, Shelia! The onions were a challenge for me at first as well!

      Reply
  3. Kathy says

    March 19, 2018 at 1:07 AM

    The tomato paste and cider vinegar ruined what would have been a decent dish. There was no saving it….yuck!

    Reply
    • Lisa says

      March 19, 2018 at 9:05 AM

      Kathy, I’m sorry the recipe didn’t turn out as it should have. I’ve made it many times over the years with wonderful results. You can omit the vinegar as it’s a small amount and as for the tomato paste, maybe decrease it a little. It gives the gravy a bit more body and flavor.

      Reply
  4. Candy says

    September 1, 2021 at 7:03 PM

    5 stars
    This is by far the most delicious Salisbury steak I’ve ever had! I was looking for a recipe that didn’t call for canned soup and I finally found this. 👍🏼👍🏼

    Reply
    • Lisa says

      September 3, 2021 at 11:20 AM

      I’m so glad you enjoyed it. It’s one of our favorites.

      Reply
  5. Kelly says

    September 29, 2021 at 7:25 PM

    I followed all of the instructions. Something told me when I read #5 on the sauce to not listen to it and I wish I did. I believe it needed to be poured into the sauce in small dosages to make the sauce thick . But it never said that . So I listened to the instructions completely and now I have soup ! Frustrated since the sauce took so long to make

    Reply
    • Lisa says

      October 2, 2021 at 1:36 PM

      I’m sorry this didn’t turn out for you Kelly. I’ve never had an issue and we have it pretty regularly. Try adding in a bit more flour in the step 3 to help it thicken more. Or you can take 1/4 cup beef broth (cold) and a couple of tablespoons of cornstarch – whisk that together and incorporate in the sauce and it should thicken up just fine.

      Reply

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