I’ve made this Salisbury Steak recipe twice in the past few weeks and it’s quickly giving my meatloaf a run for it’s money as the most requested dinner in my house. Even the little guy loves it and eats a whole patty, which is a lot for him.
When I first made Salisbury Steak years ago, I didn’t have any mustard powder in the cupboard so I used yellow mustard instead and I’ve never made it any other other way since. I just love the mustard flavor too so sometimes I will add a bit more in.
My favorite part is the gravy. It becomes so rich and creamy with the addition of butter and cream right at the end. Serve with a good starch, like mashed potatoes or thick egg noodles on the side to sop up any that is remaining.
- 1 pound ground beef
- 1 medium onion, thinly sliced
- 3 tablespoons butter, divided into single tablespoons
- ½ cup plain breadcrumbs
- ¼ cup + 1 tablespoon ketchup, reserve 1 tablespoon for the gravy
- 2 tablespoons yellow mustard
- 3 teaspoons Worcestershire sauce, reserve 1 teaspoon for the gravy
- 2 tablespoons vegetable oil
- 2 cups beef broth, reserve 2 tablespoons to make a slurry
- 2 tablespoons corn starch
- 1 tablespoon heavy cream
- Salt & Pepper to taste