Salisbury Steak Recipe with French Onion Soup
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Do you love easy weeknight meals that can be made in one dish? This is my favorite Salisbury Steak Recipe with French Onion Soup, which is perfect for busy weeknights!
French Onion Soup may seem like an unusual addition to Salisbury steak, but trust me, after years of making this poor man’s steak, this is by far my favorite variation.
Heck, I’ve even used the soup mix in my venison burger recipe and elk burger recipe for flavoring!
Actually, the French onion soup is not so far-fetched as the gravy is traditionally made with onions.
The patties are savory and juicy, and the soup forms a rich, dark gravy that will have everyone reaching for seconds.
Table of Contents
Why you will love this recipe
- Budget-friendly meal: A low-cost meal like this one uses inexpensive ingredients to make it a great, cost-effective choice.
- Easily customizable: This Salisbury steak recipe is flexible, so you can follow it or put your own spin on things. Especially helpful if you don’t have the exact ingredients: been there, done that.
- Easy to make: This recipe is simple to make and doesn’t require many ingredients. As a matter of fact, it’s cooked up in one dish too!
This recipe is incredibly easy to make, but gathering all your ingredients before you begin for a smooth and hassle-free cooking experience is a good idea.
And before anyone asks, yes, this is a tad similar to my oven-baked hamburger steak, but it is different. Quite a bit different, actually. If you are not into onions, you may want to check that recipe out next!
Anyway, on to the recipe.
Key ingredients
- Ground beef: I use locally raised ground beef for this recipe. It tastes so amazing!
- Onion: You’ll want to shred your onion with a box grater if you can. I have made it with diced onions, and it’s simply not the same.
- Breadcrumbs: Panko breadcrumbs are best!
- Egg: Just one large beaten egg is all you’ll need.
- Salt, pepper, and ground mustard: If you don’t have ground mustard, that’s ok, this recipe will still workout just fine.
- Beef broth: I have made this with beef and chicken broth, my favorite broth however is my homemade oxtail bone broth.
- Condensed French onion soup: I use 1 10.5 oz can for this recipe.
- Worcestershire sauce: You’ll just need a splash of this ingredient.
- All-purpose flour: Necessary for thickening the gravy.
Variations
For a less oniony flavor, swap the French onion soup for more beef broth and add seasonings such as thyme or rosemary.
You can also experiment with different toppings, such as mushrooms, cheese, or even bacon.
Salisbury Steak Recipe
Step 1: In a large bowl, mix together the shredded onion, breadcrumbs, egg, salt, pepper, and ground mustard. Divide the mixture into four portions and shape each into an oval patty. Heat a skillet over medium-high heat and sear the patties for 3-4 minutes on each side until browned. Remove the steaks from the skillet and set aside.
Step 2: Pour the broth into the skillet and use a spatula to scrape up any browned bits stuck to the bottom (they add great flavor!). Add the remaining ingredients—French onion soup, Worcestershire sauce, and flour—and stir or whisk until everything is well combined and smooth.
Step 3: Carefully return the steaks to the skillet, making sure they are fully coated in the sauce. Cover the skillet with aluminum foil and simmer for about 10 minutes.
Step 4: Cook until the steaks reach an internal temperature of 165°F.
Expert Tips
- Add oil to skillet if needed: If you are using very lean beef, you can add a little oil to the skillet before searing the patties to prevent them from sticking.
- Do not overmix: Overmixing can lead to tough patties. I try to mix everything until its just combined, and then form my patties.
- Use high-quality beef: Use lean ground beef (usually around 90% lean) for a flavorful but not overly fatty patty.
- Season well: Don’t skimp on seasoning. Mix the ground beef with breadcrumbs, shredded onions, salt, pepper, and any other desired seasonings to ensure the patties are well-flavored.
- Make it gluten-free: Substitute the breadcrumbs for either gluten-free bread crumbs or cornflakes and replace all-purpose flour with gluten-free flour.
Recipe FAQs
The primary difference is that Salisbury steak is seared first, then simmered on the stove in a dark onion gravy. Hamburger steak is a simpler ground beef patty baked and served with a basic sauce or gravy.
To reheat Salisbury steak, you can simmer it gently in a skillet with the French onion soup until heated through, or use a microwave-safe dish to heat it with intermittent stirring and checking until thoroughly reheated.
Yes! You can make the patties ahead of time and store them in the fridge or freezer until you are ready to cook. Just be sure to thaw them completely before cooking.
Growing up, Salisbury steak was a staple in our house. This recipe always reminds me of the late-night dinners my mom would whip up after our school activities. She would make it with French onion soup or onion soup mix and serve it over instant mashed potatoes.
On busy weeknights, my mom often used the slow cooker to make it easy. But when I have a little extra time in the evening, I love cooking it in my cast iron skillet for even more flavor!
I hope you enjoyed this Cast Iron Skillet Cooking recipe! I post weekly, so be sure to come back and check out my newest recipes, like these venison sliders!
Related Recipes
- How to make a simple cast iron burger
- Cheesy juicy lucy burger
- How to cook a meatloaf with venison
- How to make crispy chicken fried venison steak
If you tried this Salisbury Steak with French Onion Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Salisbury Steak Recipe with French Onion Soup
Equipment
Ingredients
- 1 1/2 pounds ground beef
- 1/4 onion shredded
- 1/2 cup panko breadcrumbs
- 1 egg beaten
- 1/4 teaspoon each of salt pepper and ground mustard
- 1/2 cup beef broth
- 1 can of condensed french onion soup 10.5 oz
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
Instructions
- Begin by breaking the ground beef into small pieces in a mixing bowl. This will make it easier to combine with the other ingredients.
- Then, in the same bowl, add the shredded onion, breadcrumbs, egg, salt, pepper and ground mustard. Mix well until all ingredients are evenly distributed throughout. Do not overmix as this may affect the texture of the steak.
- Once all the ingredients are well-combined, form four ovals out of the mixture and place them onto a hot skillet with a drizzle of oil.
- Sear each side for about 3-4 minutes per side or until browned, then remove from heat.
- Next, pour in your broth and use a spatula to scrape any stuck-on bits from the skillet.
- Add the remaining ingredients, including French onion soup, Worcestershire sauce, and flour, then stir or whisk until all ingredients are evenly distributed.
- Finally, carefully place the steaks back into the skillet, cover with aluminum foil and simmer for 10 minutes until it reaches an internal temperature of 165°F.
Notes
- Refer to the step-by-step pictures above for reference.
- Do not overmix: Overmixing can lead to tough patties. I try to mix everything until it’s just combined, and then form my patties.
- Use high-quality beef: Use lean ground beef (usually around 90% lean) for a flavorful but not overly fatty patty.
- Season well: Don’t skimp on seasoning. Mix the ground beef with breadcrumbs, shredded onions, salt, pepper, and any other desired seasonings to ensure the patties are well-flavored.
Unbelievable flavor! I make this all the time!