Salisbury Steak with Mushroom Gravy. Comfort food at its best.

Let me introduce you to one of our favorite dinners: Salisbury Steak with Mushroom Gravy.

Years ago I had a hankering for Salisbury Steak.

It must have been in college. They probably served Salisbury Steak at the commons. Then again, maybe I purchased frozen dinners from the near by grocery store for those nights when everything at the commons looked disgusting. Where ever it was, I liked Salisbury Steak. Years later I thought it might be something that my family would like to try. I searched and found a variety of recipes. I picked the things I liked best and  made a recipe that we all liked

Over the years this has become one of Nicholas’ favorite dinners.

It is really easy to make and can even be partially made ahead for those nights when dinner time approaches without you realizing it.

Salisbury Steak with Mushroom Gravy

On the Banks of Salt Creek

Reminiscent of bygone days, I longed for Salisbury Steak. I serve it over mashed potatoes and a veggie on the side.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main

Servings 4 -5

Ingredients

  

Meat Mixture

• 1 10.5 oz can Condensed French Onion Soup (1/3 cup will be used)
• 1 1/2 lbs ground beef
• 1/2 cup dry seasoned bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Mushroom Gravy

• 2 tablespoons Extra Virgin Olive Oil
• 1 8 oz pkg sliced mushrooms
• 2 tablespoons butter
• 2 tablespoons All-Purpose Flour
• 2 cups beef broth

Instructions

 

• Measure out 1/3 of a cup of the French Onion Soup. ( You will get two more servings from the can. I measure them out into a freezer bag and freeze until I make this again.) Gently mix the ground beef with the 1/3 cup of soup, bread crumbs, egg, salt and pepper. Form into patties. ( I use my large muffin scoop which holds 1/3 cup.) Set aside.
• Preheat a large skillet over medium high heat. Cook the patties in 1 tablespoon of olive oil. Turn to brown on both sides. Cook until juices run clear. Remove meat and set aside.
• Into now empty pan, add 1 tablespoon of olive oil and 2 tablespoons of butter to skillet. Let it all melt then add the mushrooms. Add salt and pepper. Sauté mushrooms until soft. Once softened add flour to skillet and cook 1 minute. Whisk in broth. Keep whisking until slightly thickened. Add patties back to pan to keep warm until dinner time.

Notes

Make as much gravy as you like. Gravy takes equal parts fat (butter) and flour. Add to it as much liquid as you like for a thin or thick gravy.

Sometimes I make this meal a bit easier by mixing the meat mixture up and freezing it in a freezer bag. Defrost the night before and half the prep work is done so you can go straight to the cooking and eating.