How to Make Tender Salisbury Steaks
Gently mix the ground beef with panko, beaten egg, Worcestershire sauce, and half the onion soup mix. Shape four oval patties about ¾ inch thick and press a shallow indent into the center of each one. Sear for 3 to 4 minutes per side, then set the patties aside while you make the gravy in the same skillet.
How to Make French Onion Gravy
Cook the sliced onion in butter until soft and lightly golden, scraping up the browned bits as you stir. Sprinkle flour over the onions and stir for a minute. Gradually whisk in the beef broth, remaining soup mix, and Worcestershire sauce to make a smooth gravy.
Return the patties and their juices to the skillet. Partially cover and simmer gently for 10 to 15 minutes, until the gravy thickens and the center of each patty reaches 160°F (71°C).
What to Serve with French Onion Salisbury Steak
Set a patty over mashed potatoes or buttered egg noodles and spoon the onions and gravy over the top. Finish with chopped parsley if you like.
French Onion Soup Salisbury Steak Recipe Card
Pan-seared beef patties simmered in a rich onion gravy made in the same skillet.
- Prep time — 15 minutes
- Cook time — About 25 to 35 minutes
- Total time — About 40 to 50 minutes
- Servings — 4
For the Salisbury Steaks
- 1 pound lean ground beef (85% to 90% lean)
- ½ packet dry French onion soup mix, reserving the other half for the gravy
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil, for searing
For the French Onion Gravy
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- Remaining ½ packet dry French onion soup mix
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley, for garnish
Instructions
- In a large bowl, gently mix the ground beef, panko, beaten egg, 1 tablespoon Worcestershire sauce, and half the dry onion soup mix just until combined.
- Divide the mixture into four portions and shape each into an oval patty about ¾ inch thick. Press a shallow indent into the center of each patty.
- Heat the olive oil in a large skillet over medium-high heat. Sear the patties for 3 to 4 minutes per side, until browned. Transfer them to a plate to finish cooking in the gravy later.
- Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook for 5 to 7 minutes, stirring and scraping up the browned bits, until softened and lightly golden.
- Sprinkle the flour over the onions and stir constantly for 1 minute. Gradually whisk in the broth, then stir in the remaining onion soup mix and 1 tablespoon Worcestershire sauce. Bring to a gentle simmer.
- Return the patties and any juices from the plate to the skillet. Reduce the heat to medium-low, partially cover, and simmer for 10 to 15 minutes, until the gravy thickens and the patties reach 160°F (71°C) in the center.
- Spoon the onion gravy over the patties, garnish with parsley, and serve hot.