Recipe by Bonnie Young
I have used this recipe for Salisbury Steaks for years. It has benn lurking in my recipe book forever and every once in awhile I get hungry for a different way to use ground beef instead of plain old hamburgers. The gravy is so tasty and very easy to prepare. I usually double the gravy ingredients because it is so good over mashed potatoes and sometimes I use stuffing with it for a change of pace. Hope you like it as much as we do.
Top Review by briceg
Great recipe! I made it for the kids and my wife and even the kids who don't like mushrooms ate it right up. I doubled the recipe and we have some leftovers! The mushroom gravy was terrific and I might just make that once in a while too.
- salisbury steak
- 1 1⁄2 lbs ground chuck
- 1 egg (beaten)
- 2⁄3 cup half-and-half cream (may also use milk or evaporated milk)
- 1⁄2 cup saltine crackers (crush and soak in milk)
- 1 1⁄2 teaspoons salt (or to taste)
- 1⁄4 teaspoon black pepper
- 1 teaspoon mustard powder
- 1⁄4 cup onion (diced very fine)
- 1⁄4 cup green pepper (diced very fine) (optional)
- mushroom gravy
- 1⁄4 lb fresh mushrooms (chopped or sliced)
- 5 tablespoons butter
- 3 tablespoons flour
- 1 cup milk (or half & half)
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon paprika (optional)
- 1 teaspoon garlic (chopped)
- 2 teaspoons beef bouillon granules
- 1⁄4 cup hot water (mix in bouillon granules to dissolve)
Directions See How It's Made
- For Salisbury Steaks.
- Combine all ingredients and mix well. Shape into oval patties. Using broiling pan broil for 5 -7 minutes on each side turning to brown evenly.
- For Mushroom Gravy.
- Wash mushrooms and slice thin or chop. Melt butter in large fry pan and add mushrooms and garlic and cook until tender. Sprinkle flour over mushrooms and butter and stir to incorporate. Add Half & half and water sirring constantly to avoid lumps. Simmer for 5 minutes then add Salisbury Steaks and simmer for 15 minutes. Or place in 9 X 12 pan cover and bake at 325 degrees until warm bubbly and heated through.