Salisbury Steak

March 31, 2011 § 4 Comments

Here’s my Salisbury Steak recipe, as promised.  I created this on the fly one night when I needed to use up some ground meat.  This recipe is a great one for using up any ground meat you have sitting in the freezer.  This can be made with either ground turkey, beef or chicken.  I used ground turkey in mine, but feel free to use whichever you like.  My 6-year-old does not like to try new foods.  I actually was able to convinced him to try this recipe and he gobbled it up.  Figured this recipe was a keeper after that.



Salisbury Steak

  • 1  and 1/4 lb. ground turkey, beef or chicken
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1/4 teaspoon onion powder
  • 1/2 cup bread crumbs
  • 1 egg
  • Sprinkle of salt and pepper
  • 2-3 tablespoons olive oil


  • 1 medium sweet onion, sliced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1  1/2 – 2 cups of stock
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Mix the ground meat with Worcestershire, ketchup, onion powder, egg, bread crumbs, salt and pepper.  Form them into round or oblong patties about 1 inch thick.  Should make 4 – 6 patties, depending on how big you make them.  Heat olive oil in a large skillet.  Once the oil has gotten hot, place in the patties.  Cook on medium heat for about 5 minutes on each side.  You want a nice crust to form on each side of the patty.  Remove them from pan and place them on a plate.  Set aside.  Add sliced onions to pan with the remaining oil and tablespoon of butter.   Cook onions for about 15 minutes (until tender with a slight caramelization).  Once they’ve softened and browned up, add a tablespoon of flour to the pan.  Mix and cook for a minute or so.  Add in the stock, Worcestershire, salt and pepper.  Once sauce thickens up, add the patties back into the pan.  Simmer over low heat for 10-15 minutes.  Flip the patties over in the gravy at least once during this process.  Note: If the gravy thickens up more than you like, add in more stock until you reach the consistency you like.   Serve over mashed potatoes.  Yummy!


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