Description
A classic American comfort food elevated by Alton Brown’s precise technique. Tender ground chuck patties with a savory crust are simmered in a rich, silky mushroom-and-onion gravy. Perfect with mashed potatoes.
Ingredients
- 1 1/2 pounds ground chuck (80% lean)
- 1/2 cup plain dry bread crumbs
- 1 large egg, lightly beaten
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth, low-sodium
- 1 cup water
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the ground chuck, bread crumbs, beaten egg, ketchup, 1 tablespoon of the Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands until just incorporated—overworking will make the patties tough. Shape the mixture into 4 oval patties, each about 3/4 inch thick.
- Place a 12-inch cast-iron or heavy stainless steel skillet over medium heat. Add the patties in a single layer (work in two batches if needed). Cook for 5–6 minutes per side, until well-browned with a dark crust. The patties should release easily from the pan when ready; if they stick, wait another 30 seconds. Transfer to a plate and set aside. Do not wipe the skillet.
- Reduce the heat to medium-low. Add the butter to the skillet and swirl to melt. When the butter foams, add the sliced onion and cook, stirring occasionally, for 5–7 minutes, until softened and lightly caramelized. Scrape up any browned bits from the bottom of the pan as the onions cook.
- Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. The mixture will form a thick paste (roux). Continue stirring until the roux turns a pale golden color, about 30 seconds more.
- Slowly pour in the beef broth and water while whisking vigorously to dissolve the roux and prevent lumps. Add the remaining 1 tablespoon of Worcestershire sauce. Bring the gravy to a gentle simmer over medium heat, whisking occasionally, until it thickens enough to coat the back of a spoon, about 2–3 minutes. Season with salt and pepper to taste.
- Return the patties and any accumulated juices to the skillet, nestling them into the gravy. Spoon some gravy over the top of each patty. Reduce the heat to low, cover the skillet, and simmer for 10 minutes. The patties should be cooked through to 160°F (71°C) for medium doneness (use an instant-read thermometer inserted into the thickest part).
- Remove the skillet from the heat and let rest uncovered for 3 minutes to allow the gravy to settle. Serve the patties with plenty of gravy spooned over the top, ideally over mashed potatoes or egg noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled patties and gravy in a freezer-safe container; they keep for up to 3 months. Reheat in a covered skillet over medium-low heat, adding a splash of beef broth to loosen the gravy if needed, until the patties are hot throughout (about 10 minutes). The gravy thickens as it cools, so you may need to thin it when reheating.
Nutrition
- Calories: 515
- Sugar: 5g
- Sodium: 530mg
- Unsaturated Fat: 14g
- Trans Fat: 33g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 180mg
Keywords: Salisbury steak, Alton Brown, hamburger steak, brown gravy, ground beef, American comfort food, skillet dinner, weeknight dinner, classic recipe, easy steak recipe