Ingredients You’ll Need
- 1 can (10 1/2 oz) Campbell’s French onion soup, divided
- 1 1/2 lb ground beef
- 1/2 cup dry breadcrumbs
- 1 egg
- 1/4 tsp salt
- 1/8 tsp ground black pepper (to taste)
- 1 tbsp all purpose flour
- 1/4 cup ketchup
- 1 to 3 tsp Worcestershire sauce (to taste)
- 1/2 tsp mustard powder
- 1/4 cup water
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Large skillet with a lid
- Spatula or tongs
- Small bowl + whisk
How to Make the Very Best Salisbury Steak
- Mix the patty base. In a large bowl, combine 1/3 cup condensed French onion soup, ground beef, breadcrumbs, egg, salt, and black pepper.
- Shape the patties. Form into 6 oval patties.
- Brown for flavor. Heat a skillet over medium high heat and brown patties on both sides.
- Drain the fat. Pour off excess grease so the gravy stays rich, not oily.
- Make the gravy. In a small bowl, whisk flour with the remaining soup until smooth.
- Finish the sauce. Stir in ketchup, water, Worcestershire sauce, and mustard powder.
- Simmer. Pour sauce over the patties, cover, and cook 20 minutes, stirring occasionally.
What Makes This Recipe Special
- Deep onion gravy flavor with almost no effort
- Tender patties thanks to the soup and breadcrumbs
- One skillet dinner that feels restaurant cozy
- Perfect for meal prep because leftovers get even better
Quick Table: Easy Swaps
| Ingredient | Swap | Notes |
|---|---|---|
| Ground beef | Ground turkey or chicken | Use a little extra Worcestershire for richness |
| Dry breadcrumbs | Crushed crackers or panko | Panko makes a slightly lighter texture |
| Ketchup | Chili sauce | Gives a tangy, slightly spicier gravy |
| Water | Beef broth | Adds extra savory depth |
What to Serve With It
- Creamy mashed potatoes or buttery egg noodles
- Roasted green beans or a crisp side salad
- Dinner rolls for swiping up every bit of gravy
Tips for Perfect Results
- Make patties the same thickness so they cook evenly.
- Whisk flour and soup until smooth first to avoid lumps.
- Simmer gently once covered so the gravy stays silky.
Storage Instructions
- Fridge: Store in an airtight container up to 3 to 4 days.
- Reheat: Warm in a skillet over low heat with a splash of water or broth, or microwave in short bursts.
- Freezer: Freeze patties with gravy up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Why is my Salisbury steak falling apart?
Usually the patties need a bit more binding or gentler flipping. Pack them firmly, and let them brown before turning.
Can I bake Salisbury steak instead of frying?
Yes. Bake patties at 375°F until cooked through, then simmer in the gravy on the stove or bake everything together covered until bubbly.
How do I make the gravy thicker?
Simmer uncovered for a few minutes, or whisk a tiny bit more flour with cold water and stir it in.
What is the difference between Salisbury steak and hamburger steak?
Salisbury steak is typically seasoned and served with a rich gravy, while hamburger steak is often simpler and may be served with different sauces.
Conclusion
This very best Salisbury steak is the kind of dinner that makes people ask, “Wait, what did you put in the gravy?” It’s cozy, fast, and totally reliable when you want comfort food without a ton of work. Make it this week, pour that onion gravy over mashed potatoes, and if you tweak the Worcestershire to your perfect level, tell me, because everyone has a “just right” splash.
Salisbury Steak: The Very Best Classic Comfort Dinner
Equipment
- Large mixing bowl
- Measuring cups and spoons
- large skillet with lid
- Spatula or tongs
- Small bowl + whisk
Ingredients
- 1 ½ lb ground beef
- 1 can (10.5 oz) Campbell’s French onion soup, divided
- ½ cup dry breadcrumbs
- 1 egg
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp all-purpose flour
- ¼ cup ketchup
- 1–3 tsp Worcestershire sauce (to taste)
- ½ tsp mustard powder
- ¼ cup water
Instructions
- In a large bowl, mix 1/3 cup of the condensed French onion soup, ground beef, breadcrumbs, egg, salt, and black pepper until just combined.
- Shape the mixture into 6 oval patties.
- In a large skillet over medium-high heat, brown patties on both sides. Don’t worry about cooking through yet.
- Drain excess fat from the skillet.
- In a small bowl, whisk together flour with the remaining soup until smooth. Stir in ketchup, Worcestershire sauce, mustard powder, and water.
- Pour the gravy over the browned patties. Cover the skillet and simmer for about 20 minutes, stirring occasionally.
