Salisbury Steak

Total Time
30mins
Prep
30 mins
Cook
0 mins

I know there are a lot of salisbury steak recipes out there but this is one my daughter makes a lot and I really enjoy it and don't want to lose the recipe. The gravy is delicious over mashed potatoes or noodles.

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Ingredients

Nutrition

Directions

  1. Combine beef, bread crumbs, egg, onion, garlic salt, pepper and worcestershire sauce.
  2. Shape into 4 patties about 3/4 inches thick.
  3. Cook patties in skillet in a little oil for 10 minutes, or until both sides are brown.
  4. Add stock, onion slices, mushrooms and garlic to skillet.
  5. Heat to boiling, then reduce heat, cover, and simmer for 10 minutes.
  6. Remove patties from skillet. Keep warm.
  7. Bring onion mixture to a boil.
  8. Combine water and cornstarch.
  9. Add to onion mixture, bring to boil, stirring constantly, for 1 minute.
  10. Put meat back into pan to warm up and cover with sauce then put on a platter and serve.
Most Helpful

5 5

This was comfort on a plate. I followed the recipe as written. I kept my patties warm in the oven while I finished up making the gravy sauce (which was yummy). I selected this recipe to try because it didn't include cream of mushroom soup (which I didn't have in the pantry). I'm glad I made this one!

5 5

Wow! This is down-home comfort food! My kids loved it because there were no mushrooms! It was very easy, and I followed the recipe as written. Very good...you won't be dissapointed! Thanks mama smurf for sharing!

5 5

Excellent, quick and easy and way better than the frozen ones! We don't eat the frozen salisbury steak because the sodium content is too high. I used low sodium beef stock and instead of S&P I used Montreal Steak Seasoning that I make and limit the salt in that. The only other change I made was throwing some parsley and chives on top of the finished product. I served it with green beans and mashed potatoes and dinner was a hit. Next time I am going to double it and freeze some individual meals for lunches. Definitely going into the "Quick But Good" cookbook.