Salisbury Steak with Caramelized Onion Gravy


Onion Gravy:

  • 2 tbsp. butter
  • 2 large yellow onions, thinly sliced
  • 2 tbsp. flour
  • 3 cups low-sodium beef broth, divided
  • 1/2 tbsp. tomato paste
  • Salt and pepper, to taste

Meat Patties:

  • 1 lb. ground beef
  • 1/2 cup panko
  • 1/2 tsp. salt
  • 1/4 tsp pepper
  • 1 tsp. garlic, minced
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. parsley
  • 1 tbsp. canola oil

To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium heat, stirring occasionally, until onions start to turn light brown and are softened, about 15 minutes. Add 1/4 cup of the broth and stir to combine. Reduce heat to medium-low, cover and continue cooking until onions are tender, about 10-15 more minutes. Add more broth as needed, 1/4 cup at a time, to make sure onions do not stick to the bottom of the pan. Once onions are tender, stir in flour and cook for 1 minute. Stir in remaining beef broth and tomato paste. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

To make patties: Mix ground beef, panko, salt, pepper, garlic, Worcestershire sauce and parsley in a bowl. Divide the beef mixture into 4 equal portions and shape into oval patties, about 3/4" thick. Heat the canola oil in a large skillet over medium-high heat. Add patties and cook for 3 minutes per side, or until a crust forms. Add patties to the pan with the gravy and spoon gravy over top. Serve warm with mashed potatoes or egg noodles, if desired.

by The Savvy Kitchen