Description
This Salisbury Steak and Potato Skillet is a comforting and hearty meal made in one pan. Juicy homemade beef patties are seared to perfection, then simmered with tender Yukon Gold potatoes and a rich, flavorful onion and beef gravy. It’s a classic, family-friendly dinner that comes together easily, with simple ingredients and minimal cleanup.
Ingredients
Units
Scale
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For the Salisbury Steaks
- 1 lb ground beef
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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For Cooking
- 2 tablespoons olive oil
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For Vegetables
- 1 white onion, halved and sliced
- 4–6 medium Yukon Gold potatoes
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For the Gravy
- 3 cups beef broth, divided
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 3 tablespoons cornstarch
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Beef Patties: In a medium bowl, combine the ground beef, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, salt, and pepper. Mix until just combined, then shape the mixture into four equal-sized patties, each about 1/2-inch thick.
- Brown the Patties: Heat the olive oil in a large skillet over medium-high heat. Add the patties and brown them on both sides until nicely seared, about 2-3 minutes per side. Remove the patties from the skillet and set aside on a plate.
- Microwave and Chop Potatoes: While the patties are browning, pierce each potato with a fork several times. Microwave the potatoes for 5 minutes to help them cook faster in the skillet. Once they’re cool enough to handle, chop them into 1 1/2-inch pieces.
- Cook the Onions: In the same skillet used for the beef, add the sliced onions. Season with salt and pepper, and cook over medium heat until the onions are soft and translucent, about 5 minutes.
- Cook the Potatoes: Add the chopped potatoes and 2 cups of the beef broth to the skillet with the onions. Bring the mixture to a simmer and cook until the potatoes are tender, about 5 minutes.
- Make the Gravy: In a bowl, mix together the remaining 1 cup beef broth, ketchup, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, thyme, and cornstarch until smooth. Pour this mixture into the skillet and cook, stirring frequently, until the sauce thickens, about 2-3 minutes.
- Finish the Dish: Reduce the heat to low. Return the browned beef patties to the skillet, nestling them into the potatoes and gravy. Let everything cook together until the patties are hot and fully cooked through, about 3-5 minutes. Adjust seasoning with additional salt and pepper as needed. Serve hot.
Notes
- Microwaving the potatoes before adding them to the skillet speeds up the cooking process.
- For extra flavor, try using a mix of fresh herbs or adding mushrooms to the gravy.
- This dish can be made ahead—just reheat gently in a skillet or microwave.
- For a lighter option, you can use lean ground beef or substitute with ground turkey.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 495
- Sugar: 5g
- Sodium: 940mg
- Fat: 21g
- Saturated Fat: 6.5g
- Unsaturated Fat: 12g
- Trans Fat: 0.6g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 106mg
