Salisbury Steak with Onion Mushroom Gravy

Lately we have been getting a touch of Fall here in our little part of the SF Bay Area. The mornings have been cool with the days warming up nicely just until 4-5pm when the ocean breezes from the Pacific start blowing in. Mother Nature has her own unique A/C system for us, I do appreciate that.

The evenings have been nice and cool so I’ve been cooking food that would better be suited for the Fall. A lot of hearty comfort foods have been gracing our table lately and this one I’m about to share with is nothing short of spectacular.

Do any of you remember eating TV dinners, or frozen dinners? I remember them from the time I was little boy, and we occasionally still indulge in them. Our favorite brands being Stouffer’s and Marie Callender’s, Claim Jumper use to make a few good ones too. I digress.

One of my all-time favorite frozen meals would have to be Salisbury Steak with brown gravy. There is a very distinct flavor that I’ve never tried to replicate … until now. This yumminess has been on mind for awhile now so I decided to compare a few recipes and come up with something of my own. Let me just say WOW!!! Tender, juicy, super flavorful, beefy, oniony, mushroomy, gravy goodness. And SO easy. We had it with macaroni and cheese, and some mixed frozen veggies with butter … had to keep the frozen dinner feeling. It was heaven.

I give you Salisbury Steak with Onion Mushroom Gravy:

Salisbury Steak

Save Print
Salisbury Steak with Onion Mushroom Gravy
Author: 
Recipe type: Entree
Cuisine: American
Serves: 4
 
Ingredients
  • MEAT MIXTURE
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1-1/2 lbs ground beef
  • ½ cup seasoned breadcrumbs
  • 2 teaspoons Dry Mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp granulated salt
  • 2 tsp ground pepper
  • 1 Beef Bouillon cube, crumbled
  • 4 dashes Worcestershire Sauce
  • 1 Tablespoon Ketchup

  • GRAVY
  • 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
  • 1 basket pre-sliced mushrooms
  • 2 cups Beef Broth
  • 4 dashes Worcestershire (additional)
  • 1 Tablespoon Ketchup (additional)
  • 1 teaspoon Kitchen Bouquet (optional)
  • 1-2 tsp Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste called a slurry
  • Salt And Pepper, to taste
Instructions
  1. In a small food processor, or mixing bowl, combine breadcrumbs, dry mustard, garlic powder, onion powder, salt, ground pepper, and crumbled beef bouillon cube, mix together until well incorporated.
  2. In a medium sized mixing bowl, combine dry ingredients with the ground beef and gently work until well combined. Form into 4 patties the same size.
  3. Fry in a cast iron skillet with oil and butter over medium-high heat, about 5 minutes per side, until no longer pink in the middle and there's good caramelization on each side of the patties. Remove from the pan, cover with foil to keep warm and for meat to rest, and pour off all but two tablespoons of grease.
  4. Reduce the heat to medium, add in the sliced onions, stir and cook for 6-8 minutes, or until golden brown and soft. Add mushrooms, stir and cook until soft, about 8-10 minutes. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
  5. Add 1 to 2 teaspoons of the cornstarch/broth slurry to thicken up the gravy and give it a little glossy sheen.
  6. Season to taste with salt and pepper. Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat through, about 6-8 minutes.
  7. Best served with macaroni and cheese along with frozen mixed veggies, going for that childhood TV dinner thing, or with mashed potatoes and green peas.