Salisbury Steak in Onion Gravy

by Anthony Nichols

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High Protein

Contains Nuts

Salisbury steaks were big in the 1970s, and Chef Anthony has fond memories of eating them in school. Chef developed this recipe to his liking, with more sauce and better ingredients. He tops a seasoned meatloaf with caramelized onion gravy, and serves it with sweet peas and roasted fingerling potatoes. It’s everything you want in nostalgic comfort food.

Nutritional facts

Protein

34g

Carbs

54g

Calories

720

Fat

40g

Ingredients

Beef Stock PowderChivesFingerling PotatoesButterExtra Virgin Olive OilBeef BaseOnion PowderGarlic PowderBlack PepperDijon MustardCorn StarchOnionWorcestershire SaucePeasKosher SaltKetchupGround BeefPanko BreadcrumbsWhole Milk

Reviews

3.9

Based on 230 reviews

It was more like meatloaf than Salisbury steak. Peas were undercooked.

Robert Norris · 02/08/25

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About Anthony Nichols

As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.