Classic Salisbury Steaks with Onion Mushroom Gravy
Submitted by bucs992k3
Seasoned ground beef patties smothered in a rich onion and mushroom gravy made from beef broth. A retro comfort food dinner that’s on the table in 35 minutes with simple pantry staples.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
35 minRemember those Salisbury steak TV dinners? This is what they were trying to be.
Thick oval patties of seasoned ground beef get browned in a skillet, then simmer in a savory gravy loaded with sliced onions and mushrooms. The gravy comes together right in the same pan with condensed beef broth, thickened with a quick cornstarch slurry until it’s glossy and rich.
Serve them over egg noodles, mashed potatoes, or rice with that gravy spooned generously over everything.
Kitchen Tips
- Shape the patties about ¾ inch thick and slightly oval. They cook more evenly than round patties and look the part.
- Don’t press the patties down while they brown. Let them develop a good crust on their own.
- Fresh mushrooms can replace the canned ones. Saute them in the pan drippings before building the gravy for deeper flavor.
Ingredients
Directions
Mix ground beef, bread crumbs, salt, pepper and eggs; shape into 8 oval patties, each about ¾ inch thick.
Cook patties in large skillet over medium heat, turning occasionally, until brown(about 10 minutes), drain.
Add onion, broth and mushrooms. Heat to boiling, reduce heat.
Cover and simmer until beef is done, about 10 minutes.
Remove patties; keep warm.
Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture.
Boil and stir 1 minute.
Serve over patties.
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