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–+ servings
Callie Brooks

Simple Salisbury Steak

This Simple Salisbury Steak is a comforting skillet dinner featuring seasoned beef patties in a savory brown gravy, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the patties
  • 1 lb lean ground beef (90/10 or 85/15) Leaner cooks faster and sheds less fat.
  • 1/3 cup bread crumbs Use plain or seasoned; panko for lighter texture or crushed crackers for extra flavor.
  • 2 tsp ketchup In the patties.
  • 1 tsp mustard (yellow or Dijon) A flavor enhancer.
  • 1 tsp Worcestershire sauce Adds depth.
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • to taste Salt and pepper
For the gravy
  • 2 packets brown gravy mix
  • 2 cups hot water
  • 1 tsp ketchup For gravy.
  • 1/2 tsp Worcestershire sauce For gravy.

Method
 

Preparation
  1. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, and salt and pepper. Mix gently with your hands until just incorporated.
  2. Divide mixture into 4 equal portions and shape into oval patties about 1/2-inch thick.
Cooking
  1. Heat olive oil in a large skillet over medium heat until shimmering.
  2. Add the patties and cook until browned and no longer pink in the center, about 4–5 minutes per side.
  3. Lower the burner to low. Whisk together gravy mix and hot water until smooth, then whisk in ketchup and Worcestershire for the gravy.
  4. Pour the gravy over the patties in the skillet, cover, and let simmer until gravy thickens, about 3–5 minutes.
  5. Taste and adjust seasoning. Serve hot, spooning extra gravy over the patties.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 1gSugar: 3g

Notes

Serve Salisbury steak over mashed potatoes, egg noodles, or steamed rice to soak up the gravy. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Reheat gently.

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