Salisbury Steak

Thanking “past me” for making these cute TV Dinners and freezing them to be reheated tonight.

Salisbury Steak

Salisbury steak was actually a health food of the Civil War. It had a resurgence of popularity in the 50s because it was cheap meat, easy to make, quick to cook, and great to freeze.
Course Main Course
Cuisine American
Servings 4


  • 1 1/4 lb ground sirloin
  • 1/4 cup fresh minced parsley
  • 1/4 cup minced yellow onion
  • sea salt and black pepper
  • 2 tablespoons + 1 teaspoon all-purpose flour, divided
  • 2 tbsp olive oil, divided
  • 2 cups thinly sliced yellow onions
  • 1 tsp sugar
  • 4 cloves minced garlic
  • 1 tbsp  tomato paste
  • 2 cups beef broth
  • 1/4 cup dry red wine, optional
  • 1/4 tsp dried thyme


  • In a large bowl with a fork combine the beef, parsley, onion, ¾ teaspoon salt and ¼ teaspoon black pepper.
  • Heat a large saute pan over medium heat. Divide into 4 equal portions and shape into oval patties about 1-inch thick.
  • Place 2 tablespoons flour in a shallow dish and dredge the patties on each side.
  • Add a tablespoon of oil to the pan and cook the patties until browned, about 3-4 minutes on each side. Remove to a platter.
  • Add the remaining tablespoon of oil to the pan with the onions and sugar. Cook about 10 minutes, stirring often.
  • Stir in the garlic and tomato paste, cook 1 minute. Sprinkle with 1 teaspoon flour.
  • Stir in the broth and wine, if using, and about ½ teaspoon salt and thyme.
  • Place the meat back in the pan and bring to a simmer. Simmer 10 minutes. Taste and season the broth with more salt and pepper if needed.
  • Serve over mashed potatoes with gravy ladled over the top.

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