Red Pepper Salisbury Steaks with Brown Gravy

  • Total Time 30m

2 servings

Bathed in a warm brown onion gravy and studded with red bell pepper, these Salisbury steaks deliver an easy one-skillet meal.


  • 1 tablespoon olive oil
  • 1 pound 90% lean ground beef
  • 1 egg, beaten
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup panko or plain dry breadcrumbs
  • 1 teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce, divided
  • 1 tablespoon butter
  • 1/2 small onion, sliced in 1/4-inch rings
  • 1 tablespoon flour
  • 1 1/2 cups beef broth
  • Salt and freshly ground pepper, to taste


In a medium bowl, mix the beef, egg, bell pepper, onion, breadcrumbs, dry mustard and 1 teaspoon Worcestershire sauce until combined.

Form the mixture into four oblong patties. In a large nonstick saute pan over medium heat, saute the patties until well browned on both sides and cooked to medium in the center, set aside. Drain out any excess fat and wipe the saute pan clean of any burnt bits.

In the same saute pan over medium heat, melt the butter. Saute the onions until softened and starting to color, about 8 minutes. Dust the flour over the onions and cook, stirring for 2 minutes. Stir in the beef broth and 1 teaspoon Worcestershire sauce and cook, stirring occasionally, until thickened, about 8 minutes. Season with salt and pepper.

Add the patties back to the pan and warm through, about 2 minutes. Serve.

Recipe reprinted by permission of All rights reserved.

RecID 10900

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