Salisbury Steak and Gravy

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.

Ingredients for Salisbury Steak and Gravy

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Instructions for Making this Recipe

To begin, gather the ingredients so that you have everything close at hand on the counter or table.

Crush the saltine crackers by placing them inside a freezer bag. Then roll a rolling pin over them until they are turn to powder.

With a chef’s knife and cutting board, chop the mushrooms into small pieces. (Or slice them, if you prefer.)

If using beef bouillon to make the broth, go ahead and mix the cubes with 2 cups boiling water. Allow bouillon to dissolve, then stir to mix.

Using bouillon cubes for soup or gravy adds even more depth and flavor to a dish, and they are less expensive than buying it already made. If you happen to have homemade broth or stock in your pantry, please use that!

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 large 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. Sauté 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 broth. 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.

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