Scrumptious Salisbury Steak in Mushroom Gravy

Scrumptious Salisbury Steak in Mushroom Gravy

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"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."
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35 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 607 Ratings

Most helpful positive review

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, an...

Most helpful critical review

The texture of the meat was not great! I was disappointed in this recipe. The gravy didn't have much flavor and my son and husband did not like it either. Won't be trying this one again. Disappo...

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, an...

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 ...

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!

SUPER GREAT! This was the first time I ever made salisbury steak. I did change the recipe a little, we like onion so added more, used only 1/2 the milk and salt, and as others have done I used a...

I added worcestershire sauce to both the patties and the gravy, I also used 2 cups of beef broth and 1 cup of milk. I also placed the patties in a casserole and smothered them in gravy, I then c...

Delicious! I did make a change though, not because I saw anything wrong with the recipe but because I am lazy! Instead of making a sauce with the butter, flour, milk, and mushrooms...I just us...

This was really good....everybody loved it INCLUDING my 3 picky children! I did, however, have to omit the mushrooms, but still delicious. I also left out the poultry seasoning, used seasoning...

Who would think that salisbury steak could be so good? Whenever I think of salisbury steak, I have visions of TV dinners. Fix this with mashed potatoes and biscuits and you have a meal fit for...

I made the patties according to the recipe, but for the gravy I sauteed fresh button/crimini mushrooms in butter and set aside. I then added more butter/flour and added a can of beef broth and ...

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