Rich French Onion Salisbury Steak Dinner (Print Version)

Rich French Onion Salisbury Steak Dinner brings comfort! Tender patties smothered in savory caramelized onion gravy. A hearty, satisfying meal for any night.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 90 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs (680g) ground beef (80/20 lean)
02 - 2 large yellow onions, thinly sliced
03 - 4 cups (960ml) beef broth, low sodium

→ Flavor Boosters

04 - 2 tbsp (30ml) Worcestershire sauce
05 - 4 cloves garlic, minced
06 - 1 tbsp (15ml) Dijon mustard
07 - Salt and freshly ground black pepper, to taste

→ Base & Thickener

08 - 2 tbsp (30g) unsalted butter
09 - 2 tbsp (16g) all-purpose flour
10 - 1 tbsp (15ml) olive oil (for searing)

→ Optional Garnish

11 - Fresh parsley, chopped (for serving)

# Instructions:

01 - Okay, first things first, let's get those Salisbury steak patties ready. In a big bowl, gently mix your ground beef with a little salt, pepper, and that Worcestershire sauce. Don't overmix, hon, or your patties will be tough—I learned that the hard way, thinking more mixing meant more flavor. Divide the mixture into four or six equal portions, depending on how big you want them, and gently form them into oval-ish patties, about 3/4-inch thick. You want them to hold their shape but still be tender. My hands always get a little messy here, but that's part of the fun, right?
02 - Now, heat a large, oven-safe skillet (cast iron is my absolute favorite for this!) over medium-high heat with a drizzle of olive oil. Once it's shimmering, carefully place your patties in the pan. You're looking for a beautiful, deep brown crust on both sides, about 3-4 minutes per side. We're not cooking them through yet, just getting that amazing sear for flavor. This is where your kitchen starts smelling incredible, honestly. Don't crowd the pan, or they won't brown properly; you might need to do this in batches. I once tried to fit them all, and they just steamed, which was a real bummer.
03 - After searing, take the patties out and set them aside. Now, in the same skillet (don't clean it, those browned bits are flavor!), melt the butter. Add your sliced yellow onions. This is the patience part, my friend. Cook them low and slow, stirring often, for about 20-30 minutes until they're deeply golden brown and soft. This step is crucial for that signature French Onion flavor, so don't rush it! I sometimes put on a podcast for this part. The smell evolving from raw onion to sweet, fragrant caramel is just lovely.
04 - Once your onions are perfectly caramelized, sprinkle the flour over them and stir for about a minute, letting it cook out a bit. This is your roux, thickening that gravy! Then, slowly whisk in the beef broth and the Dijon mustard. Keep whisking to avoid lumps—I've had my share of lumpy gravies, and it's not ideal. Bring it to a simmer, and let it cook for about 5 minutes, allowing the gravy to thicken up nicely. Season with salt and pepper to taste. You want it rich and savory, a perfect hug for your Salisbury Steak.
05 - Carefully nestle your seared Salisbury steak patties back into that glorious, bubbling onion gravy. Make sure they're mostly submerged. If you're using an oven-safe skillet, you can pop it into a preheated 350°F (175°C) oven for about 15-20 minutes, or just cover the skillet on the stovetop and let it gently simmer over low heat. This allows the patties to finish cooking through and soak up all that incredible flavor. My kitchen always gets a little chaotic when I'm juggling the oven and stovetop, but it's worth it.
06 - Once the patties are cooked through and the gravy is thick and glossy, your Salisbury Steak Dinner is ready! The aroma is just unbelievable at this point – deep, savory, and so comforting. I always give the gravy one last taste test to adjust seasoning; sometimes it needs a little more pepper or a tiny splash of Worcestershire. Serve it immediately, piled high with that gorgeous gravy. It’s a dish that just screams "comfort," and honestly, the slight mess I make in the kitchen is always worth it for this one.

# Notes:

01 - Don't rush the onion caramelization; it's the heart of the French Onion Salisbury Steak flavor. Seriously, I learned this the hard way!
02 - Reheating is best gently on the stovetop over low heat, adding a splash of extra beef broth or water if the gravy has thickened too much.
03 - If you're out of ground beef, ground turkey or even a mix of pork and beef could work for the patties, though the flavor will be a bit different.
04 - My absolute favorite pairing is creamy mashed potatoes, because they're just perfect for soaking up every last drop of that incredible gravy.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - large bowl
03 - whisk

# Nutrition (Per Serving):

Calories: 650 Calories
Total Fat: 40g Fat
Total Carbohydrate: 30g Carbs
Protein: 45g Protein

Back