Easy Salisbury Steak with Mushroom Gravy

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
Salisbury Steak
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.

Mushroom Gravy
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!

Hamburger Helper Style Salisbury Steak

I can always tell when we are getting into the busy season in the Event business . . . shortcut meals start hitting the dinner table in record numbers. Oh but it is better to make a quick meal at home than it is to wiz through the nearest fast-food joint and bring home a bag of whatever. What is this now? Oh yes –  installment nine. We’re getting quite the collection of Hamburger Helper style suppers.

Unlike its boxed counterpart, this Hamburger Helper has real mushrooms. While not all Salisbury Steaks have a mushroom sauce, most do. It’s those mushrooms in the sauce that give Salisbury Steak its earthy flavor. And lets face it, you cannot put fresh mushrooms in a box, no matter how hard you try. It’s either dehydrated mushrooms or those cute little button mushrooms in a can. One of my favorite comfort dishes has got to be Salisbury Steak with Mushroom Gravy and while Hamburger Helper might not be the same thing, it’s not a bad second.

Served up with a simple lettuce and tomato salad, you’ve got a quick meal the whole family is sure to love. What I like about this particular recipe is the wonderful smells in the kitchen. Be it the mushrooms or the “dash” of Worcestershire Sauce – it is smelling oh so good!

Hamburger Helper Style Salisbury Steak
Ingredient – Seasoning Package:
1 Tablespoon Cornstarch
1 ½ Teaspoon Onion Powder
1 Teaspoons Garlic Powder
½ Teaspoon Salt
½ Teaspoon Pepper

Mix together seasoning package. Set aside until ready to use.

Ingredients – Salisbury Steak
1 lb Lean Ground Beef (or Turkey)
1 Cup Beef Stock
1 1/2 Cups Milk
1 ½ Small Egg Noodles
1 Cup Brown Mushrooms, sliced
A Dash or two of Worcestershire Sauce

In a large skillet, brown the ground beef. Drain well.

Add stock, milk, pasta and sliced mushrooms. Bring to a boil. Stir in seasoning package and Worcestershire sauce. Cover; reduce; heat and simmer, stirring occasionally, 12-15 minuets or until most of the liquid has evaporated and noodles are tender.

Remove from heat, uncover, and allow to sit for 5 minutes for sauce to thicken.