Scrumptious Salisbury Steak in Mushroom Gravy

SUBMITTED BY: BAGRUBA PHOTO BY: JenInCalifornia

"This simple, hearty dish will remind you of Sunday dinners at grandma's house. This is my husband's all-time favorite meal. The recipe makes plenty of gravy, so serve with mashed potatoes or buttered noodles."

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound ground beef
1 egg
3 tablespoons crushed buttery round cracker crumbs
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (4 ounce) cans sliced mushrooms with juice
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
3 cubes beef bouillon

READ REVIEWS (166)

DIRECTIONS

In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.
Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.
Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 27, 2006 by MrsManke

When I first made this dish, my husband and I both found it to be much to salty. Next time, I omitted the canned mushrooms in their own juices and instead used fresh mushrooms. This eliminated the salty flavor. The patties were very flavorful, but I added some crumbled bacon bits and a little crushed garlic. I also prefer a gravy made with cornstarch over flour and found that to work great also.

13 users found this review helpful

Reviewed on Jul. 25, 2006 by CMB146

Excellent recipe; I followed other's suggestions and did the following: saute fresh mushrooms and onions in butter before browning meat, reduced milk to 1 1/2cp. milk, added 1 1/2 beef broth, and added a cn of cream of mushroom soup as the last step. This will definitely be on our table again!

11 users found this review helpful

Reviewed on Oct. 3, 2006 by LaMaestra

We LOVE this recipe -- easy, cheap, and yummy! My only change is to saute sliced onions with the mushrooms. This one is firmly entrenched in our rotation!

7 users found this review helpful

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