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Easy Salisbury Steaks with Onion Gravy

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This is how you know that food might be way too important to you.  You make a bucket list.  Which entirely consists of recipes you want to make before you die.  Or in my case, before I turn 40.  Lots of young food bloggers have a 30 Before 30 list, but since I’m older I made a 40 Before 40.  I don’t turn 40 for another 8 years (OK, 7 years and 2 months if you want to get all technical and make me feel even older) so I should totally be able to do it, right?

Check out my 40 Before 40 list here.

Salisbury steak just so happens to be one of the recipes on my bucket list.  Number 13 to be exact.  I don’t know what it is about the number thirteen this year but it, and three (I just realized while talking about my age that I’ll be 33 when Joshua is born-more three’s!), just keep showing up!  Anyway, I made the list several months ago and am happy to finally be able to cross off one of the recipes on it.

And what a delicious one it was!  This is another goodie from The Better Baker, who makes a lot of “my kind” of foods (comfort food) but usually they are healthier options.  My ultimate comfort food is meatloaf with mashed potatoes and gravy and Salisbury steak is sort of like little individual meatloaves with gravy so this was just a big plate of comfort for me.  These were so good!  So good.  Like so good, guys.  And unlike some more complicated recipes (which I’m sure are even more delish, however), they come together really quick and easy.  I had my Salisbury steaks and mashed potatoes from scratch ready in half an hour.  Dinner time!

Easy Salisbury Steaks with Onion Gravy

Printable recipe
Printable recipe with picture

1 egg
1 medium onion, finely chopped
1/2 cup crushed saltine crackers (about 15 crackers)
1/2 teaspoon pepper
1 lb. lean ground beef
1 tablespoon canola oil
1 (1 oz) envelope beefy onion soup mix*
2 tablespoons all-purpose flour
2 cups cold water

In large bowl, combine egg, onion, saltines and pepper. Crumble beef over mixture and mix well. Shape into 5 oblong patties.

Heat the oil in a large skillet over medium-high heat. Add the patties and sear each side until browned, about 3 minutes per side. Remove patties to a platter and cover with foil to keep warm.

In small bowl whisk together soup mix, flour and water; stir into skillet. Bring to a boil, stirring often. Return patties to skillet. Reduce heat; cover and simmer 5 – 7 minutes or until meat is no longer pink.

Serve with mashed potatoes and a veggie. I served mine with sour cream and chive mashed potatoes.

*The original recipe calls for regular onion soup mix, but I found a beefy version available for a limited time at Aldi.  If you can’t find the beefy kind, I’m sure it’s just as good with regular!  The color of your gravy will just be lighter.

Recipe source: adapted from The Better Baker

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