In a mixing bowl, combine the ground beef, breadcrumbs, egg, milk, salt, pepper, garlic powder, and onion powder. Mix gently using your hands or a spoon until just combined.

Avoid overmixing, as this can make the patties dense instead of tender.

Shape the mixture into oval patties. I like making them slightly thicker so they stay juicy during cooking.

Heat a large skillet over medium heat. Add a small amount of oil if needed.

Place the patties in the pan and cook for about 4–5 minutes on each side until nicely browned. Don’t worry about cooking them fully at this stage—they’ll finish cooking in the gravy.

Remove the patties and set them aside on a plate.

In the same skillet, melt the butter. Add the sliced onions and cook slowly, stirring occasionally.

Let them soften and become slightly golden. This step is important because it builds the flavor of the gravy.

Sprinkle the flour over the onions and stir well. Cook for about a minute to remove the raw flour taste.

Slowly pour in the beef broth while whisking to prevent lumps. Add the ketchup and Worcestershire sauce.

Let the mixture simmer until it thickens into a smooth, silky gravy.

Return the patties to the skillet. Spoon the gravy over them, cover, and let them simmer gently for 15–20 minutes.

This allows the patties to absorb all that rich flavor while becoming tender and juicy.

Serve the Salisbury steak hot with plenty of gravy. It pairs beautifully with mashed potatoes, rice, or even buttered noodles.