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This easy Salisbury Steak and Gravy recipe is a wonderful meal to serve your family when you’re in need of some quick comfort food. Perfect for a weeknight dinner.
(Post modified with new photos on 7/11/23.)
Do you remember eating Salisbury Steak in a TV dinner when you were young? That’s when I first recall ever hearing anything about Salisbury Steak. It was all the rage back in the early 70’s. Maybe before then.
We would stick those frozen aluminum trays in the oven to bake and then eagerly await eating them in front of the television in the living room–on TV Trays! This was such a treat for us back then, and saved only for special moments, probably weekends.
My brothers and I were only allowed to eat the “TV Dinners” on occasion. Usually they were saved for my mom and dad, and we siblings had to eat chicken pot pies. Also frozen. I remember thinking how lucky dad was to be able to have the mashed potatoes, corn, and steak dinner that also boasted some sort of dessert. A cake or fruit crisp. Ah, those were the days.
Trust me folks. This recipe for Salisbury Steak and Gravy is so much better! Hearty hamburger steak covered in a thick and delicious seasoned brown gravy with bits of mushrooms. This is not a TV Dinner.
More Beef Steak Recipes To Enjoy
- Chicken Fried Steak with Gravy
- Pan-Seared Ribeye with Garlic Butter
- Sirloin Steak Marinade
- Swiss Steak
Ingredients for Salisbury Steak and Gravy
(See the full recipe at the bottom of this post.)
- ground burger (I like to use at least an 80/20 mix of burger or even ground Venison.)
- buttermilk
- wheat saltine crackers (or plain saltines, if you prefer)
- large egg
- dried minced onion
- paprika
- garlic powder
- kosher salt and freshly ground black pepper
- butter
- all-purpose flour
- tomato paste
- beef stock
- Worcestershire sauce
- onion powder
- button white mushrooms
Instructions for Making this Recipe
To begin, gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Crush the saltine crackers by placing them inside a freezer bag. Then roll a rolling pin over them until they are turn to powder.
Using a knife and cutting board, chop the mushrooms into small pieces. (Or slice them, if you prefer.)
Form the Steak Patties
In a large bowl, combine the hamburger, buttermilk, crushed saltines, large egg, dried minced onion, paprika, garlic powder, and kosher salt and freshly ground black pepper. Mix all of this together until well combined, using a large spoon or your hands. I prefer to use my hands. They will wash.
Next, form the “steaks” into oblong patties. Depending on how many you are serving, this will make 6-8 steaks.
Using a large skillet, brown the steaks in olive oil, about 5-7 minutes on each side. When browned, move the steaks to a plate or platter and set aside while you make the gravy.
Prepare the Gravy
Make the gravy using the same skillet. Melt butter over medium-high heat. Saute the prepared mushrooms until tender, about 2-3 minutes.
Now, in regard to the mushrooms. If you would like to use more mushrooms, please do. If you’d prefer not to chop them, slice them instead. My husband is not a fan of mushrooms, but I LOVE them, so this is my way of getting along with him. Half a cup of chopped mushrooms. This still gives me plenty of mushroom flavor, and yet doesn’t gross him out with large pieces of mushroom.
Okay, moving on. Once the mushrooms are nice and tender, add the all-purpose flour and tomato paste to make a roux. Stir together until the flour is fully incorporated into the butter. Then slowly pour in the beef stock. Whisk together until it becomes smooth and starts to bubble.
Reduce heat to simmer and add the rest of your ingredients to season the gravy. Worcestershire sauce, minced onion, onion powder, and kosher salt and freshly ground black pepper.
Return the “steaks” to the gravy and slide them in to immerse. Go ahead and spoon some gravy over them for even more juiciness. Cover the pan and allow this to simmer for 12-15 minutes until the meat has cooked through. Check every little bit to stir the gravy and spoon more over the steaks.
Serve Salisbury Steak and Gravy with Refrigerator Mashed Potatoes and your favorite green vegetable like green beans or peas. Or frozen mixed vegetables to add even more color to your plate.
See more Beef or Venison Recipes Here. Browse Main Dishes Here. View more Comfort Food Recipe Ideas Here.
Salisbury Steak and Gravy
Ingredients
- 2 pounds lean ground burger 80/20 or ground Venison
- 3/4 cup buttermilk
- 1 cup wheat saltine crackers crushed
- 1 large egg
- 1 tablespoon dried minced onion
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons olive oil for cooking
Gravy
- 2 tablespoons butter
- 1/2 cup mushrooms chopped
- 3 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 2 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried minced onion
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- To begin, gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Crush the saltine crackers by placing them inside a freezer bag. Then roll a rolling pin over them until they are turn to powder.
- Using a knife and cutting board, chop the mushrooms into small pieces. (Or slice them, if you prefer.)
Form the Steak Patties
- In a large bowl, combine the ground burger, buttermilk, crushed saltines, large egg, minced onion, paprika, garlic powder, kosher salt and freshly ground black pepper. Mix together with a wooden spoon (or your hands) until combined.
- Divide the meat mixture into 6-8 oblong patties.
- Using a large skillet on medium-high heat, brown the patties in olive oil on each side, about 5-7 minutes per side. Place steaks on a plate.
Make the Gravy
- Using the same skillet, melt butter and saute chopped mushrooms until tender 2-3 minutes.
- Stir in all-purpose flour and tomato paste to make a roux.
- Slowly add the broth and whisk together until sauce is smooth and starts to bubble.
- Season with Worcestershire sauce, minced onion, onion powder, and salt and pepper.
- Return the steaks to the pan and immerse in the gravy. Cover and simmer for 12-15 minutes, until steaks are cooked through. Serves 6-8.
Notes
Great weekday meal. Hubby approved!
Oh, thanks so much for sharing! I’m glad he approved! I really enjoy this recipe as well.