One of my husband favorites is Salisbury steak and I will admit, until I made them myself I was not a fan of them. However, the only ones I had ever had were in high-school or made by Banquet. Yuck!!
Below is the recipe I use to make a wonderful dinner that everyone seems to love. There are usually left overs for the hubby to take to work the next day that make the office smell fantastic and ladies, it definitely makes his fellow workers jealous. 🙂
- 1 1/2 – 2 pounds of ground hamburger. I prefer 90/10 but 80/20 will work
- 2/3 cup of milk
- 1/2 cup dried bread crumb,. Italian or plain. Either works.
- 1 egg, beaten
- 1/4 cup – 1/2 cup onion, chopped. Eyeball this based on how much your family likes onions.
- 1 to 1 1/2 teaspoon salt
- 1/4 teaspoon ground, black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 2 tablespoons butter
- 1 large onion, sliced into rings
- 1 cup of fresh mushrooms or 1 small can, optional
- 2 McCormick brown gravy packets (Note: I realize most internet recipes tell us how to make our own, and while its not hard to do, we prefer the gravy packet method. I will include how to make your own at the bottom of the article.)
- 2 cups of water
- Add (the first 9 ingredients) ground beef, milk, bread crumbs, beaten egg, onion, salt, pepper, dry mustard, and garlic powder into a large bowl and mix well with your hands.
- Form into patties making sure the center of the patty is pressed out towards the edges to create a flat patty verses round. You should get about 6-8 good size patties. Below is a picture of how I get the patties to be equal in size. Depending on how much meat you use, will determine how you want to divide your patties. In the picture, I formed four patties but they were way to big. I could of made two patties out of each quartered section.
- In a large skillet over medium-high heat, brown both sides of the patties. Make sure the skillet is hot before adding the patties and never add raw meat to meat that is already cooked. If you don’t have room for all the patties in one skillet, cook some, remove them and then cook the remaining patties.
- While the patties are cooking slice your onion rings and set aside.
- At this time, begin your brown gravy by following the package directions.
- When patties are browned on both sides remove from pan and drain off remaining grease. No need to wash the skillet, just return to the stove.
- Add butter and allow to melt.
- Add the onion rings and mushrooms to the skillet and stir. Reduce heat to low-medium and allow the onions to caramelize slowly, stirring occasionally. Don’t rush this process. I know it can be hard to do since we are sooo close to tasting this yummy meal, but it will be worth the wait. We don’t want burnt onions. This may take as long as 20 minutes.
- Once the onions are browned and translucent you can return the patties to the pan. Sort of mix the onions so they cover they patties on all side and even some on top.
- If your gravy is done, slowly pour it over the mixture in the pan until you feel it has the right amount for your family. We usually use all of it. On occasion my husband prefers me to remove the patty with some onions straight to his plate and then pour the gravy on top. I myself, prefer to let the patties cook in the gravy for about 15 minutes on medium heat. The choice is up to you. 🙂
We like to serve it with mashed potatoes and asparagus or green beans, but you know what your family loves best. I hope you enjoy this recipe and please feel free to leave any comments or suggestions below.
Keepin It Spicy,
- To make your own gravy verses package gravy…..
- Start at step 6, but instead of draining the pan leave the brown bits in there with the grease. (It should be about 2-3 tablespoons of grease.)
- Add the onions to this mixture and caramelize like described above.
- Once they are browned and translucent, sprinkle 2 tablespoons of flour all over the onions.
- Stir the flour and onions together and allow the flour to brown for 2-5 minutes. This step is important because if you do not allow the flour to brown your gravy will taste like flour. Keep stirring.
- Slowly add 2 cups of warm water. Stir the water and onions together.
- Add two teaspoons of beef bullion granules. You could also use two cups of beef broth instead of water and beef bullion granules.
- Mix together very well and then turn the heat back up to medium-high, stirring slowly so it doesn’t stick.
- Once the gravy thickens up, place the patties back into the gravy mixture and coat with gravy.
- Turn down to just under medium. Cover and let cook an additional 15 minutes flipping the patties half way through.
- Voila!! Homemade gravy for your steaks. 🙂