Salisbury Steak

Salisbury steaks are a wonderful comfort meal in our family. We usually have them with some form of potato, peas, and gravy of course. I also usually caramelize some onions in the pan drippings as well. When making Salisbury steaks, you want them to hold together, but not have a meatloaf texture. However, starting with a modified panade does the trick of holding them together but retaining a more hamburger like texture.

Salisbury Steak


  • 1/2 cup milk
  • 10 Tbsp instant potato flakes
  • 1 1/4 pound 93 percent lean ground beef
  • Salt and pepper
  • 4 tablespoons unsalted butter
  • 1 onion, halved and sliced thin


  1. Whisk milk, potato flakes, salt and pepper in large bowl.
  2. Add beef and knead until combined.
  3. Shape into four 1/2-inch-thick oval patties and transfer to parchment-lined plate.
  4. Refrigerate for 30 minutes or up to 4 hours.
  5. Melt 2 tablespoon butter in large nonstick skillet over medium-high heat.
  6. Cook patties until well browned, about 5 minutes per side.
  7. Preheat oven to 300 degrees.
  8. Transfer patties to oven safe serving platter.
  9. Heat in oven while cooking onions.
  10. Add onion and remaining butter to empty skillet and cook.
  11. Cook until onion is softened and brown, about 10 minutes.
  12. Serve on top of patties.
  13. Top with brown gravy.

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