Hearty French Onion Salisbury Steak with Rich Gravy (Print Version)

Savor this comforting French Onion Salisbury Steak, a flavorful twist on a classic. Juicy patties smothered in sweet caramelized onion gravy pure comfort food.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ For the Salisbury Steaks

01 - 1.5 lbs ground beef (80/20 chuck)
02 - 1 tbsp Worcestershire sauce
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ For the French Onion Gravy

05 - 2 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - 2 cloves garlic, minced
08 - 2 tbsp all-purpose flour
09 - 2 cups beef broth
10 - 1 tsp Dijon mustard
11 - 1 tbsp Worcestershire sauce (additional)
12 - Salt and black pepper to taste

→ For Serving (Optional)

13 - Fresh parsley, chopped
14 - Mashed potatoes or egg noodles

# 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 splash of Worcestershire sauce, a little salt, pepper, and a tiny bit of garlic powder. Don't overmix, hon, or your patties will be tough. Just combine everything until it barely comes together. I usually divide it into four or six equal portions, then gently form them into oval-ish patties, about an inch thick. I sometimes make them a bit flatter so they cook more evenly. This is where I always get a little beef under my fingernails, oops!
02 - Next, heat a large, heavy-bottomed skillet over medium-high heat. Add a little oil, just enough to coat the bottom. Once it's shimmering, carefully place your patties in the pan. Don't crowd them; you want a good sear! Let them cook for about 3-4 minutes per side, until they're nicely browned and have a gorgeous crust. They don't need to be cooked through yet; we'll finish them in the gravy. I remember once trying to flip them too early and they just fell apart—patience is key here!
03 - Now for the magic! Remove the seared patties and set them aside. In the same skillet (don't clean it, those browned bits are flavor!), melt a good knob of butter. Add your sliced yellow onions. This is the part that takes time, so grab a glass of wine or your favorite podcast. Cook them low and slow, stirring occasionally, for 20-30 minutes, until they're deeply golden brown and wonderfully sweet. Honestly, this step makes the French Onion Salisbury Steak what it is. It smells incredible!
04 - Once your onions are perfectly caramelized, sprinkle in the all-purpose flour. Stir it in and cook for about a minute, letting it absorb all those oniony juices and cook out the raw flour taste. Then, slowly pour in the beef broth, whisking constantly to avoid any lumps. Add the remaining Worcestershire sauce, Dijon mustard, and any extra garlic. Bring it to a simmer, and let it thicken slightly. I always taste it here and adjust the seasoning—a little more salt, maybe some pepper. This is where the gravy starts to come alive!
05 - Gently nestle your seared Salisbury steak patties back into the simmering French Onion Salisbury Steak gravy. Make sure they're mostly submerged. Reduce the heat to low, cover the skillet, and let everything simmer for about 10-15 minutes, or until the patties are cooked through and fork-tender. This slow simmer allows the patties to soak up all that incredible onion gravy flavor. I usually peek a few times, just to make sure nothing's sticking to the bottom, because I've had that happen before, and it's a sad moment.
06 - When your patties are tender and the gravy is thick and glossy, your French Onion Salisbury Steak is ready! Give the gravy one last stir, maybe a sprinkle of fresh parsley if you're feeling fancy (I usually am). Serve these beauties hot, perhaps over some creamy mashed potatoes or egg noodles to soak up all that rich gravy. The smell filling your kitchen at this point is just pure comfort, I promise. It’s truly satisfying to see it all come together after a little kitchen adventure.

# Notes:

01 - Don't rush the onions; low and slow caramelization is key for deep flavor.
02 - Reheat leftovers gently on the stovetop to prevent the gravy from separating.
03 - A splash of red wine in the gravy adds a wonderful depth of flavor, I've tried it!
04 - Serve over creamy mashed potatoes with a sprinkle of Gruyere cheese for an extra special touch.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - mixing bowl
03 - whisk

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g

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