Salisbury Steak with Mushroom Gravy
This dish has a hearty, home, and comforting feeling. The meat becomes so tender and so moist it melts in your mouth. I love to pair this meal with rice or garlic mashed potatoes. And when I'm in the mood to be over the top and greedy I'll do both! I know that's so bad. But I always serve a green vegetable no matter what I pair this dish with. Sauteed broccoli is my favorite! Sometimes I switch to spinach. Either way, this dish is delicious and I hope you get an opportunity to enjoy!
This dish has a hearty, home, and comforting feeling. The meat becomes so tender and so moist it melts in your mouth. I love to pair this meal with rice or garlic mashed potatoes. And when I'm in the mood to be over the top and greedy I'll do both! I know that's so bad. But I always serve a green vegetable no matter what I pair this dish with. Sauteed broccoli is my favorite! Sometimes I switch to spinach. Either way, this dish is delicious and I hope you get an opportunity to enjoy!
- 1 pound lean ground beef or steak strips
- 1 can condensed cream of mushroom soup divided
- 1/2 cup italian bread crumbs
- 1 egg lightly beaten
- 1/2 cup frozen chopped onions
- steak seasoning (recommended: montreal)
- 1 tablespoon veg. or canola oil
- 2 tablespoons butter divided
- 1/4 cup white zinfandel or cognac
- 1 package fresh mushrooms sliced
- 2 cups low-sodium beef broth
- 1 packet brown gravy mix
- cooked rice for serving
- Carbohydrate 26.89093 g
- Cholesterol 147.94 mg
- Fat 39.204685 g
- Fiber 1.92100001335144 g
- Protein 27.777765 g
- Saturated Fat 14.429673 g
- Serving Size 1 1 Serving (406g)
- Sodium 1509.3285 mg
- Sugar 24.9699299866486 g
- Trans Fat 5.872148 g
- Calories 586 calories
Step-by-step
- In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
- Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
- Add remaining butter and white zinfandel/cognac(remove pan from heat when adding the alcohol.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
- Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
- Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
Will these patties hold their shape if assembled the night before? Ground beef mixtures benefit from resting in the refrigerator for up to 12 hours before searing, allowing the bread crumbs and egg to fully hydrate and bind the protein strands.
- Freeze shaped, uncooked patties on a parchment-lined baking sheet for two hours before transferring them to a sealed freezer bag for up to three months.
- Thaw frozen patties completely in the refrigerator overnight prior to cooking; placing frozen raw meat directly into a hot skillet creates uneven centers.
- Substitute regular table salt for steak seasoning with caution, as commercial spice blends often contain heavy amounts of sodium that will concentrate as the gravy reduces.
- Deglaze the skillet with low-sodium beef broth rather than heavily salted stock to prevent the packaged gravy mix from turning overwhelmingly salty during the 25-minute simmer.
- Store leftover cooked patties and gravy in an airtight container in the refrigerator for up to four days, reheating gently over medium-low heat with a splash of water to loosen the thickened sauce.
Proper storage prevents the mushroom sauce from breaking down into an oily separation during reheating. Maintaining gentle heat restores the tender texture of the beef without toughening the protein fibers.
