Salisbury Steak Sauce
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Salisbury steak sauce will elevate your juicy beef patties making them a comfort food favorite. You’ll adore this flavorful onion gravy and it’s so easy to make!
This rich brown sauce is loaded with golden onions. It’s the best gravy to top your favorite beef patties. Serve it alongside potatoes for a hearty and delicious meal.
There are so many Salisbury steak sauce recipes out there with various ways to make it. Some call for mustard, hot sauce, mushrooms, fresh herbs, etc. Today I have a basic recipe that I consider to be classic and it is a favorite in my family.
If you’re looking for a richer, heartier sauce, try my onion gravy or mushroom sauce instead.
Ingredients
Nothing fancy is required here. That’s why this Salisbury steak sauce is such a favorite among many.
- Butter: A little fat is needed to brown the onions.
- Onion: White or yellow will work best.
- Beef stock: Use low sodium. Chicken or vegetable stock will also work if you don’t have beef stock.
- Worcestershire sauce: Adds a wonderful depth of flavor.
- Ketchup: You can add more or less if you’d like. You can also substitute this with tomato paste.
- Browning and seasoning sauce: We like the Kitchen Bouquet brand. A little goes a long way.
- Salt and pepper: Season to taste.
- Cornstarch: Mix with water to make a slurry that will thicken the sauce.
How to Make Salisbury Steak Sauce
Be sure to check out the full recipe and ingredient list below
Caramelize the Onion
First, you’ll need to set the heat to medium and melt the butter in the pan. Then add the sliced onions to the skillet. You’ll want to cook these until they soften, about 6 minutes. Take care not to burn the onions. You just want them tender and golden.
Finish Making the Gravy
Next, add the beef stock and bring to a boil. Once boiling reduce the heat to a simmer. Mix in the Worcestershire sauce, ketchup, and browning sauce. Season with salt and pepper. Make a cornstarch slurry by whisking the cornstarch with two tablespoons of water then add it to the skillet. Stir until the gravy thickened, about 2 minutes.
At this point, you can add cooked beef patties to the skillet and spoon the gravy over them.
Storage
Transfer leftover Salisbury steak sauce to an airtight container and store in the refrigerator for up to 4 days. You can reheat in the microwave at 20-second intervals until hot.
You can also reheat the sauce on the stovetop in a skillet over medium heat. I suggest adding a splash of beef stock in the skillet so that the sauce doesn’t reduce too much as it reheats.
Salisbury Steak Sauce
Ingredients
- 1 tablespoon unsalted butter
- ½ large onion, thinly sliced
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon browning and seasoning sauce
- pinch of salt
- ¼ teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Melt the butter in a skillet over medium heat.
- Add the onions and cook, stirring frequently until brown and tender, about 6 minutes.
- Add the beef stock, bring to a boil, then reduce the heat and simmer.
- Add the Worcestershire, ketchup, and browning sauce. Whisk to combine. Add salt and pepper. Taste and adjust seasoning if desired.
- In a small bowl, whisk the cornstarch with water. Pour it into the gravy and whisk to combine.
- Cook stirring frequently until the gravy thickens.
- Serve over Salisbury steaks.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.