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A homestyle Salisbury steak that transforms ground beef into a satisfying meal with rich brown gravy.
The secret to this recipe is handling the meat gently and getting a good sear.
Essential Ingredients Selection
- Ground Beef: 80/20 for juicy patties
- Breadcrumbs: Fresh preferred over dried
- Beef Broth: Low sodium allows control
- Onions: Yellow or sweet varieties work best
- Worcestershire: Adds depth to meat and gravy
Detailed Steps
- Patty Formation (10 minutes):
- Mix ingredients just until combined. Shape without compressing. Make center slightly thinner. Let rest before cooking.
- Searing Technique (8 minutes):
- Heat pan until very hot. Don't move patties for first 3 minutes. Check for golden crust. Flip only once.
- Gravy Making (10 minutes):
- Cook onions until golden. Whisk flour smoothly. Add liquids gradually. Simmer until thickened.
- Final Cooking (12 minutes):
- Return patties to gravy. Spoon sauce over meat. Check seasoning. Watch internal temperature.
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Perfect gravy starts with well-browned onions. Patience here makes all the difference.
Temperature Guide
Cook patties to 160°F.
Make-Ahead Tips
Shape patties early, chill until needed.
Gravy Rescue
Strain if lumpy, whisk in hot broth.
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This comfort dish reminds me of Sunday family dinners. The key is treating both the meat and gravy with equal care.
Frequently Asked Questions
- → Can I make this ahead?
- Yes, prepare up to 2 days ahead. Reheat gently on stovetop with extra broth if needed.
- → What sides go well with this?
- Serve over mashed potatoes, egg noodles, or rice with green vegetables.
- → Can I use ground turkey?
- Yes, though gravy may need extra seasoning as turkey has less flavor.
- → How do I prevent tough patties?
- Don't overmix the meat mixture and avoid pressing patties while cooking.
- → Can I freeze leftovers?
- Yes, freeze for up to 3 months. Thaw overnight and reheat gently.