This website is using a security service to protect itself from online attacks. This Poor Man’s Salisbury Steak is smothered in onion gravy and is ready in about 30 minutes! Serve with my favorite mashed potatoes and hamburger steak with onion gravy have a meal that even the pickiest eaters will like! If you want to get extra fancy, serve this Salisbury steak with my Restaurant Style Mashed Potatoes!
We grew up poor and I remember this being one of those meals we had at least once a week. Salisbury Steaks are simple to make, relatively inexpensive, and loaded with flavor. It usually consists of a homemade hamburger patty smothered in a rich gravy. The consistency is more like a meatball than a hamburger though thanks to my secret ingredient! And in my humble opinion, it’s always the best when homemade! How to Make Salisbury Steaks The first step to making Salisbury steak is to make the hamburger patties.
I also like to take my ground beef out of the fridge about 30 minutes before preparing this so that the meat is not cold. A traditional Salisbury steak uses breadcrumbs, but we never seemed to have those on hand growing up so my mom would use crushed potato chips. I love the salty and crunchy component that the potato chips add to this recipe. The meat is mixed with potato chips and seasonings, then formed into hamburger patties. Remove the patties from the skillet and then drain off any excess grease.
Poor Man’s Salisbury Steak is a quick and easy weeknight meal! How to Make Onion Gravy One of my favorite components of this meal is the gravy. I love to cook up a double batch and freeze it to use it different nights of the week. To make the gravy, start with the same skillet you cooked the Salisbury steaks in. With the temperature reduced to medium, add in the sliced onions and cook for about 3-5 minutes, or until they are golden brown and somewhat soft. Next, add in the beef broth and Worcestershire. The end result of this process is a tender flavorful Salisbury Steak, smothered in a rich onion gravy.
This recipe freezes well, so you could absolutely make a double batch for later in the week. Freeze the uncooked steaks and then thaw and follow the rest of the recipe as listed. Freeze the cooked steaks in the gravy, and the defrost them in the fridge and simmer in a pan until they are warmed through. The absolute best way to serve Salisbury steak is over mashed potatoes.
I also add a vegetable side like garlic and parmesan roasted asparagus or brown butter brussel sprouts. Using your hands, mix all the ingredients until fully combined. In a 12-inch skillet with the butter and oil over medium-high heat, fry the patties on both sides until no longer pink in the middle. Remove patties from the skillet and pour off any excess grease.
Stir and cook until golden brown and somewhat soft, about 3-5 minutes. In a small bowl, combine the beef broth and the corn starch. Add the beef broth mixture and Worcestershire sauce to the onions and stir as the mixture comes to a low boil. The sauce will reduce and thicken. If the sauce appears too thick, you can add more broth for thinning. Return the cooked hamburger patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.