Introduction
When it comes to comfort food, few dishes hit the spot quite like Salisbury steak. This nostalgic classic combines juicy ground beef patties with a rich, savory gravy that’s absolutely packed with flavor. It’s the kind of meal that brings you back to grandma’s kitchen — simple, hearty, and irresistibly delicious. Whether you’re craving a cozy dinner after a long day or planning a comforting weekend meal for the family, this Salisbury steak recipe with French onion soup and a flavorful gravy will quickly become a staple at your table.
Why You’ll Love Salisbury steak with onion soup
This Salisbury steak recipe isn’t just good — it’s one of the very best you’ll ever try. Here’s why:
- Flavorful twist: The use of French onion soup adds depth and richness to both the patties and the gravy.
- Simple ingredients: Most items are pantry staples, making it easy to whip up on short notice.
- Versatile: You can serve it with mashed potatoes, rice, egg noodles, or even crusty bread.
- Quick prep, slow flavor: With just 15 minutes of prep and 20 minutes of cooking, you get a dish that tastes like it’s been simmering all day.
- Family-friendly: Kids and adults alike love the juicy, flavorful patties and rich sauce.
Ingredients
Here’s everything you need to create this savory Salisbury steak recipe:
- 1 (10.5 oz) can Campbell’s French onion soup
- 1 1/2 lbs ground beef
- 1/2 cup dry breadcrumbs
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper (or to taste)
- 1 tablespoon all-purpose flour
- 1/4 cup ketchup
- 1–3 teaspoons Worcestershire sauce (to taste)
- 1/2 teaspoon mustard powder
- 1/4 cup water
Necessary Tools
To make this Salisbury steak recipe, you’ll need:
- Large mixing bowl
- Measuring cups and spoons
- Large skillet
- Small mixing bowl
- Spatula or wooden spoon
- Whisk
Ingredient Swaps and Additions
Want to tailor the dish to your preferences or pantry?
- Ground meat alternatives: Swap ground beef with ground turkey, chicken, or pork.
- Soup swap: If you don’t have French onion soup, beef broth with sautéed onions is a decent alternative.
- Breadcrumbs: Use crushed crackers, rolled oats, or gluten-free breadcrumbs.
- Flavor boost: Add minced garlic, chopped parsley, or even a bit of Dijon mustard to the beef mixture.
- Veggie addition: Mix in finely chopped mushrooms or grated carrots for extra moisture and nutrition.
Step-by-Step Instructions
Step 1: Mix and Shape the Patties
In a large bowl, combine 1/3 cup of the condensed French onion soup, ground beef, breadcrumbs, egg, salt, and pepper. Mix until just combined — don’t overwork the meat.
Shape into six oval patties, pressing slightly to ensure even cooking.
Step 2: Brown the Patties
Heat a large skillet over medium-high heat. Place the patties in the skillet and brown on both sides (about 2–3 minutes per side). Drain any excess fat.
Step 3: Prepare the Gravy
In a small bowl, whisk together the remaining soup with flour until smooth. Then add ketchup, Worcestershire sauce, mustard powder, and water. Stir well until evenly blended.
Step 4: Simmer the Steak
Pour the gravy mixture over the browned patties. Lower the heat to medium-low, cover, and let simmer for about 20 minutes. Stir occasionally to keep the gravy from sticking and to ensure even cooking.
Pro Tips for Success of Salisbury steak with onion soup
- Use lean ground beef to prevent overly greasy patties.
- Chill patties briefly before browning if your mixture is too soft.
- Deglaze the pan with a splash of water or broth before adding gravy to lift all the flavor bits.
- Don’t skip browning — it adds essential flavor.
- Let it rest a few minutes after cooking so the gravy thickens slightly before serving.
Serving Suggestions
Salisbury steak pairs beautifully with classic sides:
- Creamy mashed potatoes (the gravy is made for them!)
- Buttered egg noodles or rice
- Roasted or steamed vegetables
- Garlic bread or dinner rolls
- A crisp green salad for contrast
Storing and Reheating
Storing:
- Let leftovers cool completely.
- Store in an airtight container in the fridge for up to 3 days.
Freezing:
- Place cooled steaks and gravy in a freezer-safe container for up to 2 months.
- Thaw in the fridge overnight before reheating.
Reheating:
- Microwave individual portions with a splash of water.
- Or reheat in a skillet over low heat, covered, until warmed through.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 28g
- Carbohydrates: 15g
- Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 115mg
- Sodium: 650mg
- Fiber: 1g
- Sugar: 4g
FAQs – Salisbury steak with onion soup
1. Can I make Salisbury steak without breadcrumbs? Yes, you can use oats, crushed crackers, or even cooked rice as a binding agent.
2. What’s the difference between Salisbury steak and hamburger steak? Salisbury steak includes fillers like breadcrumbs and egg and is typically served with gravy, while hamburger steak is usually just seasoned beef.
3. Can I use fresh onion instead of canned soup? Yes! Sauté thinly sliced onions until golden, then add beef broth for a homemade alternative.
4. Can this recipe be doubled? Absolutely — just use a larger skillet or cook in batches.
5. How do I make the gravy thicker? Add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water during the simmering stage.
Conclusion
There’s a reason Salisbury steak remains a timeless classic — it’s easy to make, deeply comforting, and incredibly satisfying. This version with French onion soup and a rich, tangy gravy delivers on all fronts. Whether you’re serving it on a cozy winter night or looking for a new family favorite, this recipe is a sure win. So, gather your ingredients, follow the steps, and enjoy every bite of this savory, nostalgic delight.
Salisbury Steak with French Onion Soup
Ingredients
Method
- In a large bowl, combine 1/3 cup of the condensed French onion soup, ground beef, breadcrumbs, egg, salt, and pepper. Mix until just combined — don’t overwork the meat.
- Shape into six oval patties, pressing slightly to ensure even cooking.
- Heat a large skillet over medium-high heat. Place the patties in the skillet and brown on both sides (about 2–3 minutes per side). Drain any excess fat.
- In a small bowl, whisk together the remaining soup with flour until smooth. Then add ketchup, Worcestershire sauce, mustard powder, and water. Stir well until evenly blended.
- Pour the gravy mixture over the browned patties. Lower the heat to medium-low, cover, and let simmer for about 20 minutes. Stir occasionally to keep the gravy from sticking and to ensure even cooking.
