Wednesday, October 26, 2011

Salisbury Steaks with Mushroom Gravy

Last week I couldn't get Salisbury Steaks off my mind...and that's really strange because I have never had them! But I knew what went into them, and I guess I was craving something comforting and with those same flavors.

My friend, the author of the blog Taste of Home Cooking, recommended this recipe - YUM! I couldn't wait to make them! I followed most of the recipe for the steaks and gravy with the exception of the types of mushrooms - I just stuck to white mushrooms. I made my simple mashed potatoes and served them with roasted broccoli.

We both LOVED them. Jon ate 2 and I just had a leftover steak for lunch. They were so easy, so simple (it's really just a hamburger with gravy and no bun), but they were the ultimate comfort food and totally hit the spot. Jon even said they were the best things I have made in a while. Sometimes it pays to keep it simple.


  • 1 lb ground sirloin
  • 1 small onion, grated or minced
  • salt and pepper
  • About 1-2 tbsp Worcestershire sauce
  • 2 tbsp butter
  • 2 tbsp flour
  • Handful of white mushrooms (or any kind of mushrooms you like), sliced
  • One 14.5 oz can of beef broth
  • Mix the sirloin with salt, pepper, onion, and the Worcestershire. Form into patties. At this point I covered them and put them in the fridge until I was ready to cook.
  • Heat a non-stick skillet over medium high heat.
  • Add steaks; cook for 4-5 minutes per side until cooked through. Transfer to a plate and cover to keep warm.
  • Add butter to the pan.
  • Add mushrooms and saute 2-3 minutes
  • Add flour and stir
  • Add broth, bring to a simmer. Let simmer a few minutes to thicken. Serve gravy over the steaks.

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1 comment:

  1. Thank you for sharing this, we loved loved this! That gravy, I dream about everything I could put it on.