Salisbury Steak With Mushroom and Onion Gravy

Salisbury Steak With Mushroom and Onion Gravy created by Virginia Chandler

I combined the Salisbury steak from one recipe and the gravy from another and made this hearty, filling, easy meal. Mashed potatoes make a great accompaniment, I suggest making extra gravy for the potatoes.

Ready In:
1hr
Serves:
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Units:

ingredients

directions

  • Combine ground beef, chopped onions, cracker crumbs, egg, horseradish, salt and pepper. Shape into patties.
  • Heat 2 tablespoons butter in skillet.
  • Cook patties till no longer pink inside - approx 8 minutes each side.
  • In separate pan, melt 3 tablespoons butter. Sauté onion rings and mushrooms til tender.
  • Remove patties from pan.
  • Stir flour into pan, scraping bottom of pan. Add dash of salt and pepper. Cook 2 minutes. Stir in cream to form a thick paste.
  • Slowly stir in chicken broth - stir till thick.
  • Add a few dashes of Worcestershire sauce and hot sauce. Stir till mixed well.
  • Simmer 5 minutes Add mushrooms, onions and patties.
  • Heat 10 minutes.
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RECIPE MADE WITH LOVE BY

@Virginia Chandler
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@Virginia Chandler
Contributor
"I combined the Salisbury steak from one recipe and the gravy from another and made this hearty, filling, easy meal. Mashed potatoes make a great accompaniment, I suggest making extra gravy for the potatoes."

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  1. Virginia Chandler
    Salisbury Steak With Mushroom and Onion Gravy Created by Virginia Chandler
  2. Virginia Chandler
    Salisbury Steak With Mushroom and Onion Gravy Created by Virginia Chandler
  3. Mehdi D.
    Question what kind of cream do you use I used cream of mushroom I think it came out wrong please assist thank you.
  4. Cook4_6
    Great way to use the two pounds of Certified Angus Beef grinds I had on hand! Delicious! It would be fantastic paired with http://www.food.com/recipe/cheesecake-factorys-mashed-potatoes-183993.
  5. mums the word
    This recipe turned out very well and was enjoyed by all. Oddly, we aren't people who like horseradish, but it was quite good in this instance. I chose to use part chicken broth and part beef broth which I would do again as it made for a nicely coloured gravy. The next time I make this, I may add a splash of red wine too. Thanks for a lovely recipe.
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