Sunday Supper: Salisbury Steak with Caramelized Onion Gravy

If you follow Mary at One Perfect Bite then you have probably  seen her recipe for this American classic.  The moment I saw her post, I immediately thought Sunday Supper!  This is pure comfort food.  Served up with mashed potatoes or noodles, this one rocks.

The onion gravy sauce is traditionally a rich brown coloring.  I used more tomato paste than called for and the sauce kept the dark red hue.

Definitely put this on your “To make” recipe list.

By the way, if you have not visited Mary’s blog One Perfect Bite  I think you should hop right over and say hello.

Salisbury Steak with Caramelized Onion Gravy 
Serves 4-6
From the Kitchen of  One Perfect Bite

Onion Gravy
2 large red onions, thinly sliced
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
3 cups low sodium beef broth
1/2 dry red wine (optional)
1 Tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 Tablespoons chopped parsley
1/2 teaspoon dried thyme
1 Tablespoon olive oil
1. To make gravy: Heat butter in a large sauté  pan.  Add onions and cook over medium-high heat, until onions stat to brown, stirring occasionally.  When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth.  Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning.  It should take at least 25-30 minutes to properly caramelize onions.  Stir in flour and cook for about 2 minutes.  Add wine and reduce by half.  Stir in remaining beef broth and tomato paste.  Stir in cider vinegar.  Simmer for 10 minutes.  Add salt and pepper to taste.  Reduce heat to low and keep warm.
2.  To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl.  Shape into 4 oval patties about 3/4-inch thick.  Heat olive oil in a large non-stick skillet set over medium-high heat.  Sear patties about 3 minutes per side, or until a brown crusts forms.  Pour gravy over patties and simmer for an additional 10 minutes.  Serve with warm mashed potatoes or noodles.

35 thoughts on “Sunday Supper: Salisbury Steak with Caramelized Onion Gravy

  1. Oh YUM, I'm coming to your house for dinner. Looks delicious and I had not seen this recipe on Mary's blog. I visit her blog often and have known of Mary for at least 10 years. We were on a cooking message board together.Carolyn/A Southerner's Notebook


  2. I found it very interesting to learn that Dr. Salisbury recommended eating a great deal of meat as a healthy way to live! The more things change . . . great looking steak. Great comfort food. Hats off to you and Mary!


  3. I like Salisbury steak, but I had a friend growing up who hated it so much that when she opened the door after school and smelled it cooking, she would fling herself onto the floor and have a complete crying fit!


  4. Hello Velva. I am back to blogging and you were the first foodie friend I came to visit. I knew I would find something wonderful here and I was not mistaken. I also tend to use more tomato paste than recipes call for…I love the wonderful, rich, deep flavor it adds to food. This recipe looks amazing! I´ll have to try it for our Sunday dinner.


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