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Salisbury Steak with Mushrooms and Onions
Why I love Salisbury Steak
Back in the day when I worked with my father, who was the manager of the restaurant and the bakery part of F.W. Woolworth's in our area, I worked as a waitress/secretary for him. I learned to love a lot of dishes from that era. I hate to reveal my age, but it was back in the late 60's. Just to give you a hint of cost then, a slice of pizza was $.10 and glass of soda was $.10.
I can't tell you how many club sandwiches I made, and the popular dishes were turkey and beef open face sandwiches with a side of mash potatoes and topped with lots of gravy. Chicken Croquets were also very popular. But my favorite was always Salisbury Steak. We got to eat for free so every time it was on the menu, I would make myself a Salisbury Steak dinner for lunch. I remember the taste was so delicious and moist and soft and the mash potatoes were real then not instant. So to me I consider this a comfort food.
It was just a no brainer for me when I got married to copy of how I thought it was made for my husband, who is a beef lover, and then when my children were old enough to eat table food. Till this day, my daughters, who are grown with children of their own, still love it and my 7 year old granddaughter, Olivia, said it was her favorite meal.
So, now I will share with you my own version of Salisbury Steak. Just like it says in my profile, for those of you who are just learning how to cook; this is one of those meals easy to make. That is my goal, to teach those of you who think they can't cook; that they can.
To Lighten This Recipe
If you wish to lighten this recipe, you can mix ground chicken or turkey in with the ground beef, also I always look for the instant gravy packs that have very little calories and no fat. If you have a very good non-stick pan, you can also use less oil when sauteing the onions and patties.
Photos of my Salisbury Steak
Canned mushrooms work out better then fresh mushrooms because they are already cooked and the water content is already cooked out of them.
11" Non Stick Frying pan
- 2 lbs. ground beef - 80/120
- 1/2 cup Pecorino Romano Cheese, grated
- 3/4 cup bread crumbs
- 1/3 cup ? milk, enough to soak the bread crumbs
- 2 eggs, slightly beaten
- 1/4 cup fresh Italian parsley, chopped
- To taste salt and pepper
- 1/2 cup flour, mixed with salt and pepper to taste
- 1 8oz. can sliced mushrooms, drained
- 1 medium to large onion, peeled, cut in half and sliced
- 1 envelope instant brown mushroom gravy
- 1 cup hot water
- Mix the bread crumbs with the milk and set aside. Mix the ground beef with the cheese, soaked bread crumbs, eggs, and seasonings. Form into patties.
- Mix the flour with salt and pepper. Get the pan hot and add the onions and saute until translucent.
- In the meantime dredge the patties in the flour mixture. When the onions are ready add the patties to the pan, moving the onions to the side. Cook until they are brown on both sides.
- Add the mushrooms and mix them around a little. Add the instant gravy pack, sprinkling it all over and then add a cup of hot water. Try to mix this in without breaking up the patties.
- Add a lid and saute on medium to low heat for about 10 to 15 minutes and the gravy has thickened. Serve while still hot and enjoy!