salisbury steak
It seems I’m always taking you guys to places you don’t want to go. Let’s think back, we’ve visited the musty halls of homemade hamburger helper, meatloaf, cream of mushroom soup, and now salisbury steak.

I’m sorry, we keep traveling back in time to school cafeteria land, but this salisbury steak is just. so. damn. good.

But Jaxx, I hate salisbury steak!  I know you do. Well, you think you do.

My niece came to visit and I said I was making salisbury steak. “But Uncle Jaxx, I hate salisbury steak.” Sure you do little grasshopper. She took a bite and then hearts and unicorns began swirling around her head. She goes home, tells my sister about this “best ever” salisbury steak. My sister visits and says, “All I hear about is Uncle Jaxx’s salisbury steak. Will you make me salisbury steak? I hate salisbury steak. Will you make it?” Done. Next thing you know, hearts and unicorns are swirling around her head.

See what’s happening here? I’m turning hate into love. And you can too!

Forget the cafeteria lady plopping who knows what on your plate. This is different. It’s very tender, almost too tender, if that can happen. I believe it’s the egg yolks. I leave out the whites and only use that fatty yellow goodness.

Also, I either buy my ground beef from a quality market (no gristle) or I grind my own with my KitchenAid.   Either way, you don’t want to whip this up and find it’s full of nasties.

Let’s dooo it!

SALISBURY STEAK

MEAT INGREDIENTS

1 pound of ground beef (80/20)
1/3 cup of seasoned bread crumbs
2 tablespoons of ketchup
2 tablespoons of mustard
1 tablespoon of Worcestershire
pinch of cayenne
2 large egg yolks
Salt and Pepper
4 tablespoons of butter or oil

GRAVY INGREDIENTS

2 cups of beef broth
1.5 tablespoons of corn starch
1 onion chopped
1 cup or more of mushrooms chopped
1 tablespoon Worcestershire
1 tablespoons of ketchup
2 tablespoons of chopped fresh parsley

DIRECTIONS

Mix all the meat ingredients together and form oval patties. Brown each patty on both sides in butter or oil. Remove from pan and set aside.

Add your mushrooms and onions and sauté. Add 1.5 cups of the beef broth to the mushrooms and onions, reserving 1/2 cup of beef broth. Add Worcestershire, ketchup, and parsley. Mix together.

Combine your reserved beef broth to the cornstarch to make a slurry the add it slowly to your mixture. Cook for 3 to 4 minutes, then add your meat patties, simmer for 15-20 minutes or until done. Time will depend on the size of your patties.

**NOTE: The only thing I want to add here is watch out for the hearts and don’t trust unicorns.  Just kidding.  No, be very easy when browning the patties.  When I said tender I meant it.  They will break very easily when handling so be careful.

Turning hate into love one salisbury steak at a time! Click To Tweet

And of course, to see it in action:

Turn Hate Into LOVE with this Salisbury Steak

This post is linked to:
Full Plate Thursday, Tickle My Tastebuds Tuesday, Friday Frivolity, Munofore, Foodie Friday, Weekend Potluck, Friday Favorites, Busy Mom Monday, Over The Moon Link Party, Inspire me Monday, Mix it up Monday, Saturday Shuffle
Melt In Your Mouth Monday, Made By You Monday, Simple Life of a Firewife, Smell Good Sunday, Pretty Pintastic Party!, Meandering Mondays, Wow Me Wednesday, Wonderful Wednesday, Nourishing Joy, Tasty Tuesdays

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41 thoughts on “Salisbury Steak and Gravy”

  1. Your Salisbury Steak is making me so hungry, wish I was making this recipe for dinner. We always love your recipes at Full Plate Thursday, thanks so much for sharing them with us!
    Miz Helen

  2. This was my favorite TV dinner too! I have everything to make it for supper tomorrow night. Thank you for this recipe!

  3. Salisbury Steak is my all time favorite, this one looks good enough to eat of the page.
    Shopping today for ingredients I need to make it. Sunday dinner!
    Thanks for sharing!

  4. WOW! This looks delish! Can’t wait to try this! Thank you soooo much for this yummy looking recipe!!

    1. At least you have good ones of salisbury steak. I swear, what we had at school….well it was weird. But I loved it. It’s still baffling to me.

  5. Yum. My husband, carnivore daughter, and myself would all be very happy if this showed up at dinner some night. My “would-be-a-vegetarian-except-she’s-not-all-that-wild-about-vegetables” middle schooler will eat a grilled cheese. Fine. More of this for the rest of us. Stopping by and pinning from Coffee & Conversation!

    1. Okay, I got something for your little vegetarian that we always eat around here and it takes little time, just some different ingredients. You can cut this in half. This is the full batch. Mix 3 eggs, 1.5 cups cottage cheese, 1.5 cups quick oats, 3 tablespoons wheat germ, and 2/3 of an envelope of onion soup mix. You can add a drop of gravy color, like Kitchen Bouquet to make it a little darker, to make it look more like “meat”.

      Mix that all up, let it sit in the fridge for about 30 minutes, and form it into patties the size of your salisbury steaks. Bake it 400 until it’s firmed up and kinda golden. You may flip it after 12 minutes or so. Smother it with the gravy you made for the salisbury steak. Tell her it’s a specialty just for her without meat.

      We call it mystery meat around here and I have served it to my son many times and he eats it just fine. He does keep on asking me, but what kind of meat is it? I don’t know I say, It’s a mystery to us all.

      It firms up really well when baked and covered in gravy over some mashed potatoes, it’s a good substitute.

      Also, it’s not good when you cook them all and them have them for left overs. You need to cook what you want at the moment and save the mix for later. It’ll last about three days in the fridge when not cooked. It’s not that it goes bad, it it’s just that the oats soak up all the moisture and it lacks the same texture. Also, if you don’t have eggs or just don’t want to use them up, you can mix 3 tablespoons of flax with 6 tablespoons of warm water and let it sit up until the mixture resembles the texture of beaten eggs. I usually take this route and I have never noticed a difference between that and using the eggs.

  6. I don’t eat a lot of meat but my husband would love this. I have to make it for him. Pinning.
    Thank you for sharing your wonderful post at #OverTheMoon. I look forward to what you will share next week! Do something special. Give yourself a standing ovation today! We hope you’ll come back again next Sunday when we open our doors at 6:00 PM EST. Pinned. Don’t forget to check out this week’s features – you are mine.
    Hugs,
    Bev

    1. Well, if he loves meat he will love this! Look at the comments, I responded about a vegetarian version of this that we love.

  7. Other than making this recipe with venison (the only ground meat we eat), I made the recipe just as written. The only change I will make is to double the recipe! No leftovers; everyone loved it! Throwing away all of my other Salisbury steak recipes. We also made this, placed in a 9×13 casserole with gravy on and froze as life got in the way. Reheated tonight—so, I am making several of these to freeze for “Take Them a Meal”. Thank you for sharing !!

    1. I’m so glad you and your family loved it!

      We’ve thought about doubling and freezing as well but never have. Glad to hear it works well! Thanks so much for checking me out and letting me know how you like it.

      1. Like it? We didn’t like it! WE LOVED IT!!! Like one of our new FAVORITE RECIPES!!! Can’t wait to try your reuben sandwich. Making 4 corned beef briskets for St. Patty’s day. Better have some leftovers!!

  8. Honestly, I’ve always loved Salisbury Steak – it’s one of my favourite comfort foods. Your recipe for it sounds delicious! Love the addition of the mushrooms. Thank you so much for sharing with us at Hearth and Soul.

    1. If you look through the comments, I replied to the lovely Elizabeth @ Guilty Chocoholic Mama on a vegetarian version!
      Thanks for stopping in Menaka!

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