How to Make Salisbury Steak with Gravy

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, and chicken broth is usually cheaper.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: teriyaki sauce

Soy sauce provides a similar umami flavor, and teriyaki is often more affordable.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier and provide fiber, while crushed crackers are a cost-effective substitute.

Cut the onion into three big slices for caramelization and chop the rest into chunks.

Use an immersion blender to finely chop the onion chunks until they are very small.

Mix the matzo meal and beef broth together and let it rehydrate for about 15 minutes.

Start cooking the sliced onions in a little butter on low heat.

In a mixing bowl, break up the ground beef and add the beaten egg as a binder.

Mix in the finely chopped onions, rehydrated matzo meal, soy sauce, garlic powder, salt, and pepper into the ground beef.

Portion the mixture into six portions using a 3-ounce scoop, rounding them slightly.

Dust each portion lightly with cornstarch to help them hold their shape.

Heat about 1/2 inch of oil in a skillet and test the oil temperature by dropping a small piece of meat in.

Carefully place the patties in the hot oil and cook for about 2 minutes on the first side without moving them.

Nudge the patties with a spatula to ensure they are not sticking, then check for browning climbing up the sides.

Flip the patties and cook for about 5 minutes on the second side, adjusting the heat to keep them sizzling without popping.

Test for doneness by inserting a knife into the center; if there is any pink, continue cooking for another minute.

Remove the cooked patties and repeat with the remaining mixture.

Pour off some of the oil from the skillet, leaving about 1/4 cup for making gravy.

Add 1/4 cup of all-purpose flour to the oil to make a roux, stirring until browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens