Recipe by ESKARINA
"A great from-scratch salisbury steak and gravy recipe I found a long time ago. The mushroom and onion gravy is wonderful over mashed potatoes or rice. The gravy is still good without mushrooms. I've made it for my husband that way."
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lean ground beef
dry bread crumbs
ground black pepper
onion, thinly sliced
I made this tonight and served it with a side of mashed potatoes. It was just great! The meat was cooked perfectly and was moist and delicious! The onlly thing I did differently was I added in some sliced peppers when I sauted the onions. I had an array of yellow, green, and orange peppers and decided they would be a nice addition to the dish. I was right. But, if I hadn't already had them on hand, it would have been just as good I am certain. Oh, and I didn't have any cornstarch on hand, so I made a roux of 2 Tbsp. flour and 2 Tbsp canola oil to thicken the gravy...perfection!
This was the perfect cold-night meal! I will definitely be making this again and again!
On another note...the photo I am submitting for this dish was taken AFTER we had already dug into our meal! My bad...I forgot to take it beforehand ;-)
As I looked over the recipe, I could see it cried out for seasoning – seasoned bread crumbs, Montreal Steak Seasoning and Worcestershire Sauce did the trick. Good, homey dish. I served this with Wild and Brown Rice, and Peas and Pancetta, both recipes also from this site.
This was so great! Needed no tweaking, which I liked. Simple and awesome "comfort food". I had never tried this at home, only out a restaurant from time to time. Made last week with mashed potatos, making tonight over egg noodles. This is a winner:)
I cooked this Salisbury steak this evening and it was very quick and easy. The flavor and texture was wonderful. TIPS: I removed steaks from pan after browning - adding onions and mushrooms to saute. You can use one can of beef broth (14.5 oz) adding water to make the 16 ozs. Plenty of flavor. Then proceed with recipe as written. Will make again soon.
Thank you ESKARINA! I was in a rut with my weekday dinner rotation and was wondering how to use some ground beef I had. This was perfect!!! I dislike when people rate a recipe with so many changes that the original recipe is barely recognizable. I did it as is with all the same ingredients and proportions. HOWEVER the second time around, I felt that the recommendation in step #2 to remove the beef patties when they are browned, sauté the onions and mushrooms, put back the patties and then proceed with the rest of step #2, had the best outcome. The salt and pepper quantities might changes with the type of broth that you use (i.e. its sodium content) but the salt to pepper proportion was just right for this dish.
This is an A+ recipe! I had a deprived childhood of only frozen dinner versions of salisbury steak. This steak had the same taste you want, only better and fresher and made from scratchiness. Not sure how to say that.... And the great things is that if you have fresh ground beef, then you probably have all the ingredients on hand. I took my first bite, and heard the ding ding ding ding from a game show. There's no need to read reviews to find ways to tweak the recipe. Cook it as is the first time; then do your own tweaks if your palette demands it.
I made this tonight with ground turkey and it was INCREDIBLE!! Even my three year old tore it up. I will definitely make this again!
This was exactly the recipe that I was craving. I haven't had this dish in years! My wife loved it and asked me to make it again, and she usually likes a different style of cooking. I made it with venison, but it would be great with ground turkey or ground beef. I served it with a spinach salad, mashed potatoes, and green beens for an old-fashioned, comfort-food, delicious dinner. I did remove the steaks and saute the onions and mushrooms a little prior to returning them to the pan and adding the broth. Note that you could substitute beef bouillon for the broth by adding 1 tablespoon or 1 cube and a cup of water for each cup of broth. When I make it again, I may add a splash or two of worcestershire sauce, but the recipe was great as is. Add more or less onions or mushrooms to suit your taste. Double the gravy to have plenty for mashed potatoes. It is excellent and doesn't require condensed soup like most of the other similar recipes on this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Salisbury Steak with Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 142
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See how to make a classic Salisbury steak recipe.