Way back in November 2014, I posted a recipe for Salisbury Steak with Mushroom Gravy that had you make your own patties, fry ’em on a griddle; while making the gravy in a sauce pan. This created a bowl for clean up, the griddle and the skillet. Three things to wash. While that’s no big deal, especially for me since I don’t do KP duty (that’s for my guys to handle) – if we could make it easier and reduce the “mess” a little, why not?
My guys loved the new and improved Salisbury Steak. I’m not sure which they liked better; the steak or the clean up.
Salisbury Steak with Mushroom Gravy
6 Hamburger Patties (preformed, not frozen)
Salt to taste
Pepper to taste
Preheat oven to 400-degrees.
In a large skillet, 12″ high-sided skilled over medium-high heat, sear meat well on both sides, about 5-6 minutes. Transfer to a large high rimmed glass casserole dish. If you need to overlap patties a little to get them to all fit, that’s okay.
1 Tablespoon Flour
3 Tablespoons Butter, divided
1 Can Condensed French Onion Soup
1 Cup Beef Broth
2 Tablespoon Worcestershire Sauce
½ Teaspoon Dry Mustard
1 Package Beef Flavor Booster (Knorr makes a nice one)
Salt & Pepper to taste
1/2 Cup Mushrooms
In the now-empty skillet, combine flour and 1 tablespoon butter, saute until well blended to create a roux.
Add French Onion Soup, beef broth, Worcestershire Sauce and dry mustard. Stir to blend, bring to a low boil. Add Flavor Booster. Taste and adjust seasonings with salt and pepper.
Remove gravy from heat, blend in remaining 2 tablespoons butter until smooth. Pour over Salisbury Steaks. Top with sliced mushrooms. Cover with foil and place in oven to bake for 20-25 minutes.
Remove Salisbury steaks from oven, and serve directly from casserole dish. When serving, generously spoon gravy over the steaks. Don’t forget the mashed potatoes and buttery corn!