Salisbury Steak with Onion And Mushroom Gravy- Hamburger steak just rolls off the tongue a little more smoothly when it’s called “Salisbury Steak” doesn’t it? My Mom made this salisbury steak and gravy for us regularly when during my childhood. My family didn’t have “high end” steak very often, so, the tasty more cost effective ground beef was what you would most often find in it’s place on our supper table.
She always made a decadent pan gravy to go with it, and creamy mashed potatoes as a side was a must! Fresh from the garden peas, corn, green beans, sauteed greens or spinach would always go well to round out the entire meal. If you feel inclined, a little sweet tea and biscuits to sop up the gravy wouldn’t hurt……It’s down home goodness that will never get old in my cookbook! Here’s how I make it…..
Salisbury Steak with Onion And Mushroom Gravy
Servings 4 -8
- 2 lbs extra lean ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chili sauce
- 1 Tbsp steak sauce
- 1 large egg
- 1 1/2 tsp Kansas City steak seasoning
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 [0.35 oz] packet beef flavor boost [*see cook's note]
- olive oil
- For the gravy:
- 1 medium onion sliced
- 8 oz sliced portabella mushrooms
- 1 [14 oz] can low sodium beef broth
- 1/4 cup all purpose flour
- 3 Tbsp chili sauce
- 1 Tbsp steak sauce
- 1 tsp Kansas City steak seasoning
- 2-3 cloves garlic minced
- black pepper to taste
- In a mixing bowl, mix together all of the steak ingredients until blended. Form into 4 large, 6 medium, or 8 small oval steaks. I use a spoon to roughly divide the mixture while it's still in the bowl.
- In a couple of drizzles of olive oil, brown the steaks on both sides, then remove from the pan. It's not necessary to cook them all the way through at this point, just brown.
- Reserve 2 tablespoons of drippings and discard the rest from the pot. Add the sliced onion and mushrooms to the pan and cook for 2-3 minutes scraping any brown bits off the bottom of the pan.
- Add 1/4 cup of flour and stir well coating the veggies.
- Add the remaining gravy ingredients to the pan. Stir until blended and allow to bubble for a couple of minutes before adding the steaks back to the pan.
- Lower the heat to a simmer and return the Salisbury steaks to the gravy.
- Cover and cook for 15-20 minutes until cooked through.
- Uncover and check the gravy for thickness. If you would like it thicker, dissolve 1 tablespoon of all purpose flour in cold water, and add it to the gravy, stirring constantly.
- Continue this process until you reach your desired consistency.
- Serve hot.
Flavor boost is a concentrated beef flavoring. You may use any concentrated beef flavoring or browning sauce instead. Add in small increments as sodium content will vary from brand to brand.