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  • Writer's pictureBobbi Jo Lathan

Mama’s Salisbury Steak with Mushroom Gravy

Updated: Dec 29, 2023


Feelin’ like you need a little comfort food? Try out this dee-lish-us Mama’s Salisbury Steak with Mushroom Gravy. One taste and you’ll feel like you’re right back home in your Mama’s kitchen. YUM!



Mama’s Salisbury Steak with Mushroom Gravy

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern

PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

INGREDIENTS

For Steaks:

1 ½ pounds ground beef

½ white onion (grated)

½ cup panko breadcrumbs

2 cloves fresh garlic (minced)

1 egg (beaten)

1 teaspoon each salt and black pepper

¼ teaspoon cayenne

2 tablespoons ketchup

½ teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

For Gravy:

1 ½ tablespoons olive oil

2 tablespoons butter (divided)

½ white onion (chopped or thinly sliced or both)

2 fresh garlic cloves (finely chopped)

1 cup fresh mushrooms (sliced)

3 tablespoons flour

2 ½ cups beef stock

½ cup half & half

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon black pepper

Salt to your taste

INSTRUCTIONS

  1. Git out a big mixing bowl and we’ll make the Salisbury steaks. Place the ground beef, the grated onion, breadcrumbs, minced garlic, egg, salt, pepper, cayenne, ketchup, Worcestershire, and Dijon mustard into the bowl. Just use your hands and mix all the ingredients until blended.

  2. Make yourself some oval-shaped steaks about 1 inch thick. (You ought to end up with about 4 steaks.) Place them on a plate or pan and set aside.

  3. Now, git out your skillet and heat your olive oil over a medium-high heat. Once the oil’s hot, add the steaks to the skillet, and cook them about 1 minute on each side ‘til nicely browned.

  4. Once browned, remove the steaks and place them back on the same plate or pan you used earlier.

  5. Add the other ½ tablespoon of olive oil to the same skillet you browned the steaks in, along with 1 tablespoon of the butter.

  6. Add the onions and cook until they become translucent. I use a wooden spoon and scrape up the steak bits into the onions.

  7. Then, add the garlic and stir for about a half minute. Next, add the mushrooms, stirring them into the onion-garlic mixture, for another 3 to 4 minutes.

  8. Now, turn the heat down to medium and add the other tablespoon of butter. As soon as the butter is frothy, sprinkle on the flour and stir constantly for about another half minute ‘til the mushroom mixture is coated.

  9. Stirring constantly, add the beef broth, a little at a time until you are getting a consistency of a gravy. If you have lumps you can always use a whisk to blend until smooth. Then, add the half & half, Dijon mustard and Worcestershire sauce and whisk until blended. (Note: If the mixture gets too thick you can always add ¼ cup of water to thin out.)

  10. Add the steaks you browned back into the skillet with the nice gravy and let that cook for another 7 minutes. This would be a good time to taste the gravy and see if you need a little more salt or pepper.

  11. Once the steaks are fully cooked, you can serve them with the rich gravy, over mashed potatoes or over egg noodles. All you’ve gotta do is make yourself a nice salad and you’ve got a dee-lish-us supper! YUM!

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