Tender Salisbury Steak Gravy

Ground beef transformed into a hearty, down-home meal with thick, tasty brown gravy—just like grandma used to make.

Don't rush this one—gentle meat handling and a proper hot sear make all the difference.

Perfect Ingredient Breakdown

• Ground Beef: Go for 80/20 to keep things moist
• Breadcrumbs: Homemade beats store-bought every time
• Beef Broth: Pick low sodium so you're in charge of saltiness
• Onions: Sweet or yellow ones bring the right flavor
• Worcestershire: This is your secret weapon for both meat and sauce

Cooking Method Breakdown

Patty Formation (10 minutes):

Barely mix your ingredients together. Shape loosely and make the middle a bit thinner. Give them time to rest.

Searing Technique (8 minutes):

Your pan should be smoking hot. Leave those patties alone for the first 3 minutes. Look for that golden-brown bottom. Only flip once.

Gravy Making (10 minutes):

Get those onions nice and caramelized. Mix your flour in smoothly. Pour liquids in bit by bit. Let everything bubble until thick.

Final Cooking (12 minutes):

Put the meat back in the sauce. Bathe the patties with gravy. Taste and adjust. Watch your meat temp.

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Take your time with those onions until they're golden brown. It's worth the extra few minutes.

Meat Doneness Pointers

Your patties need to hit 160°F inside.

Prep-Ahead Options

Form your patties the morning of, stick 'em in the fridge.

Fixing Sauce Problems

Got lumps? Run through a strainer and add hot broth while whisking.

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This meal always takes me back to family gatherings around the table. Treat both your meat patties and gravy with love, and you'll taste the difference.

Frequently Asked Questions

→ Can I make this in advance?

Sure, prep it a couple days early. Warm it up on the stove with a splash of broth to freshen up.

→ What sides should I serve?

It pairs well with roasted veggies, mashed potatoes, buttery noodles, or plain rice.

→ Is ground turkey okay to use?

Totally, but turkey tends to be milder, so you might want to add a bit more seasoning.

→ How can I avoid tough beef patties?

Mix the meat gently and avoid pressing them hard while cooking.

→ Can I freeze extra portions?

Absolutely. Store for up to 3 months. Let it thaw in the fridge and heat slowly.