Juicy Salisbury Steak with Mushroom Gravy is a home cooking country classic that comes with thick juicy meat patties smothered in delicious succulent savory mushroom gravy. If you love a meal full of home cooked country goodness you must give this recipe a try. The gravy is just right and the meat is so tender and juicy you will be so stuffed a nap on the couch may be required. Serve this on top of homemade mashed potatoes and bring a hearty easy to cook meal to the table tonight.
A meal like this will stick to your ribs and keep the hungry bellies at bay for hours. This meal also keeps great in the refrigerator and is easy for the kids to reheat and self serve. Simple ingredients, easy to follow directions bellow and a short video will have you ready to make this throwback foodlicious comforting classic for your next homecoming adventure.
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Serve with mushrooms, pasta, or rice. Optional: top with fresh chopped parsley.
In a medium size bowl: combine all the salisbury ingredients together and mix well.
Divide 6 equal portions of the meat into a ball (I used ½ measuring cup).
Pat each ball well until they are tight and firm. Then gently pat each ball to form a hamburger shape. Set aside.
Place olive oil and butter in the skillet and turn it up to medium-high. Wait for 30 seconds.
Depending on the size of the skillet, place 3 salisbury steaks in at a time. Cook for 1-2 minutes per side until brown or charred. Remove the steak and set a side. Repeat cooking steps with the rest of the steaks and continue to set them aside.
Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden.
Add flour and stir constantly for 30 seconds.
Add beef broth, thyme, rosemary, Worcestershire, and stir. Season with salt to taste.
Return the steaks to the skillet and cook for 6-8 minutes or until the sauce has thickened.
Serve with mushrooms.
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Salisbury steak with Mushroom Gravy
Ingredients
Salisbury Steak
- 1 ½ lbs ground chuck or beef
- ½ cup onions grated
- ½ cup plain breadcrumbs
- 2 tbsp ketchup
- 1 tsp Worcestershire
- ½ tsp mustard powder
- ½ tsp salt
- ½ tsp pepper
- 1 egg lightly beaten
- 3 garlic cloves grated
Mushroom Gravy
- 8 oz sliced mushrooms
- 3 cups unsalted beef broth
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tsp Worcestershire
- ½ tsp dried thyme
- ½ tsp dried rosemary
Instructions
Salisbury Steaks
- In a medium size bowl: combine all the salisbury ingredients together and mix well. Divide 6 equal portions of the meat into a ball (I used ½ measuring cup). Pat each ball well until they are tight and firm. Then gently pat each ball to form a hamburger shape. Set aside. Place olive oil and butter in the skillet and turn it up to medium-high. Wait for 30 seconds.
- Depending on the size of the skillet, place 3 salisbury steaks in at a time. Cook for 1-2 minutes per side until brown or charred. Remove the steak and set a side. Repeat cooking steps with the rest of the steaks and continue to set them aside.
Mushroom Gravy
- Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden. Add flour and stir constantly for 30 seconds. Add beef broth, thyme, rosemary, Worcestershire, and stir. Season with salt to taste. Turn down the heat to medium.
- Return the steaks to the skillet and cook for 6-8 minutes or until the sauce has thickened. Move the steak around while cooking (this will prevent them from sticking to the bottom of the skillet and if the sauce gets to thick add a bit more water). Remove the skillet fom the cooktop.
- Serve with mash potatoes, pasta or rice. Optional: top with fresh chopped parsley.
Enojy!
Video
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