Y’all, I made the BEST Salisbury Steak the other night.
Totally by accident.
It was so good, I don’t even have a picture of the finished meal to share with you. My family devoured it before I could take one!
So, I can’t SHOW you how yummy it was. But I can certainly TELL you. And SHARE the recipe so that you can try it out yourself. And it is so easy to make. What you need most is a little time. Not Thyme – Time. I think the secret to this dish is cooking is slowly and letting the flavors really “percolate” in the dish. The longer you can let it simmer, the better it will be.
Seriously. I wanted to DRINK the gravy it was so good… oh.my.goodness.
There’s nothing fancy you need for this recipe. It’s pretty much all basic ingredients. Unless, of course, you consider mushrooms or brown gravy mix “fancy” ingredients? Those are the only two things I don’t always keep stocked in my pantry. But they’re worth the shopping trip to purchase.
I made the patties from ground beef – almost exactly like I make my meatloaf – and then browned them in my cast iron skillet, adding the onion & mushrooms to brown alongside the steaks.
O.M.G. Salisbury Steak & Gravy
2 pounds ground beef
~1/2 cup milk
~1/2 cup bread crumbs
Houston House Seasoning
2 tbsp dried minced onion
1 tbsp minced garlic
~1 cup mushrooms,diced
1 onions sliced
1 can Cream of Mushroom Soup
1 package Brown Gravy Mix
1 bouillon cube (beef)
about 2 cups of HOT water
- In a large bowl, combine the milk & bread crumbs to make a paste.
- Add the beef, eggs, onion & garlic. Add seasoning & mix well with your hands to combine.
- Form into patties – about 3/4 of an inch thick.
- In a large skillet, heat some oil and add the patties.
- Let them cook on one side for 5-7 minutes on medium heat. Don’t move or mess with them. Once they’ve cooked enough, they’ll release from the pan and you can turn them and cook on the other side.
- After you’ve flipped them, drop the onions and mushrooms in the pan with the patties – cover.
- In another bowl, whisk the soup, gravy mix, bouillon and hot water.
- Pour the gravy over the steaks. Re-cover and cook on low for about an hour. You may need to add more water (I added close to a cup) to keep the right consistency of the gravy. It will get dark brown and delicious.
- You can also run a wooden spoon across the bottom of the pan to get the brown bits off the bottom to get mixed in the gravy for even more goodness.
- Serve with mashed potatoes and die of happiness.
You can also do this with cubed steaks – I’ve done that before, too.
- Cast Iron Skillet “Shepherd’s Pie” (thoughtsalonglifeshighway.com)
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