Salisbury Steak with Mushroom and Onion Gravy

My mother cooked dinner for our family every night, so there was not many frozen meals eaten at our house when I was growing up.  However, she sometimes bought little frozen entrees for us to enjoy after school and I always picked the Salisbury steak.   Of course, now that I can cook for myself and my family, I love to make Salisbury steak at home.  I think the perfect bite is a little bit of Salisbury steak and big dollop of mashed potatoes covered in gravy. Yes, each forkful is pure bliss. 

This recipe is a spiced up version with a really flavorful and rich mushroom and onion gravy.   To complete the meal I always serve it with some green vegetable like peas, broccoli or green beans.  Today I decided to have peas (because it was simple) and some steamed carrots to give a bright orange pop of color to the meal. 

I can't express how much my kids (even my daughter who is our occasional vegetarian) loved this meal.  They were also excited when I took some of the leftover Salisbury steak, heated it up and sliced it to make sandwiches the next day for their lunch box.   Of course my husband loved it so much that he had a Salisbury steak as a midnight snack that very same night!  Next time I better double my recipe because I was the only one that didn't get to enjoy the leftovers...not fair for Mommy!

The good news is that this meal comes together pretty quickly and it definitely beats any frozen dinner out there. 

Ingredients:

Salisbury Steak:

1 1/2 pounds ground beef (80/20 blend)

1 egg

3/4 cup plain bread crumbs

3 Tbs plain milk

2 Tbs sriracha

1/2 tsp black pepper

1/2 tsp salt (more to taste)

3 Tbs grated fresh onion 

1 tsp poultry seasoning

1 tsp garlic powder

1/2 tsp paprika

Mushroom and Onion Gravy:

16oz sliced mushrooms 

1 1/2 medium onions sliced (use the other half for the grated onion in the steak)

1 tsp poultry seasoning

1/2 tsp paprika

1/2 tsp garlic powder

1 cup chicken or beef broth

2 Tbs Worcestershire sauce 

red chili flakes - to taste

1 cup milk

1 heaping Tbs cornstarch

salt and black pepper to taste

Directions:

Step 1:  Mix all the Salisbury steak ingredients together and form oblong shaped patties.  This will make about 8 large steaks.   

Tip:  Mix all the the dry ingredients/seasoning together first and the wet ingredients together first so gets added into the meat at one time and it all mixes evenly.  My photo shows it all separate for instructional purposes. 



Step 2:  Heat 2 Tbs canola oil in a large skillet (big enough to cook the steak and gravy together) and brown the Salisbury steaks on both sides on medium high heat until almost cooked through (about 3 minutes per side).  Then remove the browned steaks from pan until later. 




Step 3:  Make sure there is about 2 Tbs oil in pan and add the sliced mushrooms with a little salt and black pepper.  Cook for 3-4 minutes until the mushrooms brown.   My mushrooms released some of their juices (this helps make the gravy).   




Step 4:  Add the sliced onions and and cook with the mushrooms for 2-3 minutes.  Then add the poultry seasoning, garlic powder, paprika, Worcestershire sauce and the chicken or beef broth.  




Step 5:  Add the browned steaks into the gravy and cover and simmer for 10-12 minutes on medium low.  You can flip the steaks half way through simmering. Cook until steaks are fully cooked through.





Step 6:  Mix the milk and cornstarch together well and pour into the gravy.  Increase the heat to medium high and simmer until the gravy thickens.  Taste for salt and seasoning and adjust as needed.  Serve hot with mashed potatoes and vegetables.  Enjoy. 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.