This Poor Man’s Salisbury Steak is smothered in onion gravy and is ready in about 30 minutes! Serve with my favorite mashed potatoes and you have a meal that even the pickiest eaters will like! (If you want to get extra fancy, serve this Salisbury steak with my Restaurant Style Mashed Potatoes!)
What is Salisbury Steak?
How to Make Salisbury Steaks
The first step to making Salisbury steak is to make the hamburger patties. We always used 70/30 ground beef growing up because it was the most inexpensive, but these days I like to use a leaner percentage like 90/10. I also like to take my ground beef out of the fridge about 30 minutes before preparing this so that the meat is not cold.
Ingredients:
- ground beef
- potato chips
- eggs
- ground mustard
- garlic powder
- salt & pepper
A traditional Salisbury steak uses breadcrumbs, but we never seemed to have those on hand growing up so my mom would use crushed potato chips. I love the salty and crunchy component that the potato chips add to this recipe. It’s my “secret ingredient” and also where the name “Poor Man’s Salisbury Steak” comes into play.
The meat is mixed with potato chips and seasonings, then formed into hamburger patties. The patties are then fried in a skillet (I used a 12-inch) with the oil and butter until the juices no longer run pink.
Remove the patties from the skillet and then drain off any excess grease.
How to Make Onion Gravy
One of my favorite components of this meal is the gravy. I love to cook up a double batch and freeze it to use it different nights of the week. To make the gravy, start with the same skillet you cooked the Salisbury steaks in. With the temperature reduced to medium, add in the sliced onions and cook for about 3-5 minutes, or until they are golden brown and somewhat soft. Next, add in the beef broth and Worcestershire. Once that is combined you can add in the cornstarch and stir everything until it comes to a low boil and the sauce starts to thicken. If you get to a point where the sauce seems TOO thick, you can add more broth to thin it out. Return the steaks to the gravy and spoon gravy over everything.
The end result of this process is a tender flavorful Salisbury Steak, smothered in a rich onion gravy. An easy and flavorful dinner!
Can You Freeze Salisbury Steak?
This recipe freezes well, so you could absolutely make a double batch for later in the week. There are two methods for freezing:
- Freeze the uncooked steaks and then thaw and follow the rest of the recipe as listed.
- Freeze the cooked steaks in the gravy, and the defrost them in the fridge and simmer in a pan until they are warmed through.
The absolute best way to serve Salisbury steak is over mashed potatoes. I also add a vegetable side like garlic and parmesan roasted asparagus or brown butter brussel sprouts.
More Ground Beef Recipes
Philly Cheese Steak Sloppy Joes
Country Meat and Mashed Potatoes
Salisbury Steak
Hamburger "Steaks" smothered in an onion brown gravy!
Ingredients
Hamburger Patties
- 1 pound ground beef
- 2 eggs
- 1 cup potato chips, smashed
- 2 teaspoons dry mustard
- 2 teaspoons garlic powder
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Gravy
- 1 whole onion, thinly sliced
- 2 cups beef broth, more if needed for thinning
- 4 dashes Worcestershire
- 1 teaspoon cornstarch
- Salt and pepper
Instructions
Hamburger Patties
- Combine the ground beef, eggs, potato chips, dry mustard, garlic powder, and some salt and pepper.
- Using your hands, mix all the ingredients until fully combined. Form into four hamburger patties.
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In a 12-inch skillet with the butter and oil over medium-high heat, fry the patties on both sides until no longer pink in the middle. (about 5 minutes a side)
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Remove patties from the skillet and pour off any excess grease.
Gravy
- Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, about 3-5 minutes.
- Add the beef broth and the Worcestershire. Stir with the onions. Add in the cornstarch and stir well as the mixture comes to a low boil. The sauce will reduce and thicken.
- If the sauce appears too thick, you can add more broth for thinning.
- Return the cooked hamburger patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
DID YOU MAKE Salisbury Steak?
I want to hear about it! Take a picture and tag me on Instagram or on Facebook. I would love to see your finished product! Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!
For all my beef gravies onion or other, I always start wit Progresso French Onion soup !
I am interested in a recipe for larger hamburger steaks with cooked onions on top, I want them to be moist and juicy, mine is too dry. Please help
Use the recipe on the back of the Campbell ‘s beef gravy can It’s very good. I also like to add a squirt of ketchup and a sprinkle of Parmesan and Romano cheese. The powdered one from Sargento brand.
I always spread the ground beef in a layer about 2 inches deep, then sprinkle the top lightly with soy sauce. Mix it in with you hands, then form patties. Add to a hot skillet and fry until nicely brown, turn, sprinkle with coarse ground pepper and continue cooking until cooked through. Add a bit of butter and cook just until the butter melts. Serve with the butter drizzled over.
Are the chips crushed than measured for 1 cup or whole? Thank You.
The chips are crushed when measured.
Made this for dinner tonight and I only have one word… FABULOUS! I didn’t change a thing, and it came out delicious and so favorable! I made a double batch, so I did find I needed to add a bit more cornstarch, but that’s it. Make sure you let the gravy take its time and reduce, you will not regret it! Thank you for a recipe that I’ll be making for years to come!
I couldn’t get the recipes delivered to my email address. It kept saying the page was missing.😵