I’m craving comfort food because of this pandemic! Salisbury Steak was on my mind for several weeks. I created a simple Salisbury Steak recipe, which I topped with a mushroom and onion sauce. It was perfect for serving over a bed of fluffy potatoes. You can make this a comforting “meat-and-potatoes” meal by adding some green vegetables (peas in this instance).

What is SALISBURY STEP?

Salisbury Steak was a portion of classic comfort food that I had the pleasure of experiencing for the first time as a frozen TV dinner back in the 80s. It is a little like a mini-meatloaf or a big flat meatball. It is made from ground beef, seasonings, a little breadcrumbs and an egg to keep it moist and tender. The dish is usually smothered in gravy and cooked in a skillet. This dish is named after Dr. Salisbury, who suggested it as a part of his meat-centric diet in the late 19th century. 

SALISBURY STEAK: WHAT TO SERVE

Salisbury Steak’s mushroom and onion gravy are so delicious that you will need some starch to absorb it. You can also serve it with fluffy potatoes or over rice. Serve it with crusty bread to absorb the gravy.

A side of vegetables is a good idea. I would recommend something green like peas or roasted broccoli. For a second vegetable, I would probably choose roasted carrots. Tomatoes and Roasted Asparagus would make a colorful side dish for Salisbury Steak. It was amazing how delicious the leftovers tasted when I added some sauerkraut to them.

WHAT ARE THE LEFTOVERS?

AWESOME. Refrozen leftovers from this dish were microwaveable, and we happily ate them all. The remaining leftovers will keep in the fridge for approximately 4 days. Although I haven’t tried freezing it, I know that this dish would be great if frozen if I hadn’t eaten it so quickly. Although the gravy will separate slightly upon thawing, reheating and heating, it won’t cause any problems, and it will still be noticeable if you mix it with your mashed potatoes.

HOW MUCH FAT BEEF SHOULD YOU USE?

This recipe can be made with any ground beef. The breadcrumbs will absorb the extra fat from the ground beef and make the Salisbury Steak tender. Your Salisbury Steak will become more firm if you use less fat ground beef, like 7% fat. However, the egg and breadcrumbs will keep it moist.

What kind of MUSHROOMS should I use?

Baby Bella mushrooms give the gravy a beautiful color and are very affordable at Aldi. Regular button mushrooms can be substituted if you don’t have enough or cannot find them in your area. Your gravy will be lighter if you use white button mushrooms.

SALISBURY STEP WITH MUSHROOM GRAVY

Homemade Salisbury Steak is a simple and delicious weeknight meal that fills even the most discerning appetite.

Prep time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

  • 1 yellow onion, sliced ($0.32)
  • 1 lb. Ground beef ($5.15)
  • 1/2 cup breadcrumbs ($0.13)
  • 1 large egg ($0.23)
  • 2 Tbsp Worcestershire sauce, divided ($0.05)
  • 1 teaspoon Italian seasoning ($0.10)
  • 1/2 tsp salt ($0.02)
  • 1/4 tsp pepper ($0.03)
  • 1 Tbsp of cooking oil ($0.04)
  • 8 oz. mushrooms ($1.69)
  • 2 Tbsp Butter ($0.26)
  • 2 Tbsp all-purpose flour ($0.02)
  • 1.5 cups beef broth* (0.20)
  • Salt and pepper to your liking ($0.05).

INSTRUCTIONS

  • Finely chop about half the onion, and then slice the rest. The minced onion will be added to the ground beef mixture. The rest of the onion will be used for gravy.
  • In a large bowl, combine the minced onion, ground beef, breadcrumbs, egg, 1 TBSP Worcestershire sauce (the rest will be used in the gravy), Italian seasoning and salt. Mix the ingredients with your hands until well combined. Divide the mixture into 4 equal parts and form each into an oval.
  • Heat the oil in a large skillet on medium heat. When the skillet is heated, add the beef patties shape and cook for approximately 5 minutes or until golden brown on both sides. Transfer the patties to a plate.
  • While the beef patties cook, cut the mushrooms. Add the sliced mushrooms to the skillet and the rest of the onion. Season the fish with salt and pepper. Cook the onions and mushrooms on medium heat until soft. As you stir, let the mushrooms and onions release their moisture to help you disintegrate any browned bits.
  • After the onions and mushrooms have softened and the water has evaporated from the bottom of your skillet, you can add the butter and flour. Continue stirring and cooking for approximately two minutes. Once the butter and flour have incorporated, they will form a paste that will coat the bottom of your skillet.
  • The beef broth and 1 tablespoon of Worcestershire sauce should be added to the skillet. Stir the flour into the broth. Make sure you get rid of any flour stuck to the bottom. Let the broth simmer on medium heat, stirring frequently. It will thicken to a gravy once it has reached a simmer.
  • After the gravy has boiled, return the beef patties to the skillet and the broth, mushrooms and onions. Pour the gravy on top and simmer the beef for five more minutes. Adjust the salt and flavor to your liking by tasting the gravy.

NOTES

*I use Better Than Bouillon. I make my broth with a rich, full-flavored flavor. Your gravy’s overall flavor will be affected by the flavor of your broth. Make sure you use a great flavor!

NUTRITION

Serving: 1 steak with gravy Calories 446.88 Kcal Carbohydrates 20.6 G Protein 27.35 g Fat 27.78 g Sodium 1009.73 mg Fiber 1.83 g