Salisbury Steak w/ Roasted Garlic Gravy

This ain’t your TV dinner Salisbury steak.

I think for most people (myself included) Salisbury steak spurs to mind an image of a leathery hockey puck type meat slathered in a thin brown gravy and found in the frozen food section of your local grocery store.  

Like most meals, a fresh homemade version is 1000x times better. Especially because you can play around with the ingredients and flavors, tweaking them to your liking. That’s exactly what I did with this recipe.  

It’s a Salisbury steak made with ground sirloin that’s been mixed with onion, garlic, an array of savory seasonings, and even chickpea breadcrumbs. A solid base, but the real magic happens with the gravy. Working off a beef gravy base, I added a cup of freshly shredded parmesan and a pureed paste of more than 25 garlic cloves. The result was a Salisbury steak unlike any other.  

Time You Need

  • ~25 minutes prep
  • ~20 minutes cooking
  • Yields: ~4 patties

What You Need

  • For the roasted garlic gravy:
  • 1 jar of low sodium beef gravy (18 oz)
  • 1 tbsp garlic powder
  • ~25-30 large cloves of garlic, peeled
  • ~1 tsp olive oil
  • ~ garlic salt to taste
  • 1/2 cup freshly shredded parmesan
  • For the steaks:
  • ~1 pound ground chuck or sirloin
  • 1 egg, beaten
  • 1/2 cup unseasoned bread crumbs (chickpea breadcrumbs optional)
  • 1 small yellow or white onion, finely chopped
  • 1 tbsp olive oil
  • ~2 tbsp roasted pureed garlic (use the leftovers from the roasted garlic gravy)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt and pepper to taste
  • ½ tsp cayenne pepper
  • 1 tbsp dried Italian seasoning

What You Do

  • For the roasted garlic gravy:
  • Grease a baking sheet with cooking spray or oil and place peeled garlic. Broil on high for about 10 minutes or until they just begin to brown. Make sure to turn garlic about halfway through.
  • In a small saucepan over low heat, add beef gravy and seasonings and let simmer.
  • Once the ten minutes are up on the garlic, remove and let cool. Then toss in a food processor with a little olive oil and puree. Set aside about 1-2 tablespoons for the Salisbury steaks.
  • Take the rest of the pureed garlic and, preferably using a hand blender, incorporate it into the gravy along with the shredded parmesan cheese.
  • Turn the heat up to medium and let simmer for about 10 minutes.
  • For the steaks:
  • In a large bowl, thoroughly mix ground chuck, bread crumbs, egg, onion, roasted garlic puree, seasonings, and olive oil.
  • Shape into four even-sized oval-shaped patties.
  • Heat oil over medium-high heat in a large skillet.
  • Cook patties for about 4 minutes on each side.
  • Pour off any excess fat and reduce heat to a medium-low.
  • Add roasted garlic gravy and cover.
  • Cook for about 10 more minutes over a low simmer, or until patties are entirely cooked through.
  • Serve patties with hearty helpings of the garlic gravy.
  • Enjoy!
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