Salisbury Steak covered in a super flavorful gravy loaded with sliced mushrooms and served over mashed potatoes makes a filling and delicious meal.
Salisbury Steak is one of my favorite beef dinners because it is such an economical way to eat red meat.
The problem with Salisbury Steak is sometimes the patties are dry, tough, and flavorless.
This recipe includes potato flakes which help keep the steaks tender and moist. The potato flakes are first reconstituted with milk and then added to the ground beef mixture.
A packet of onion soup mix really gives the Salisbury Steaks an amazing flavor, and with so little effort. Part of the packet gets mixed in with the ground beef and the rest helps flavor the gravy.
A tablespoon of ketchup adds flavor and depth to the gravy which is full of mushrooms and onions.
I love to serve Salisbury Steak with mashed potatoes and peas for a comforting and filling dinner any night of the week.
Sign up HERE for the Spicy Southern Kitchen Newsletter.
- ½ cup milk
- ⅓ cup instant potato flakes
- 1 packet dry onion soup mix
- 1 pound lean ground beef (90%)
- ¼ teaspoon pepper
- 4 tablespoons butter,divided
- 1 tablespoon vegetable oil
- 1 medium yellow onion, peeled, cut in half and thinly sliced
- 1 (8-ounce) package white mushrooms, sliced
- 2 tablespoons flour
- 1 tablespoon ketchup
- 1 can beef broth
- In a medium bowl, mix together milk and potato flakes. Stir in 1 tablespoon on onion soup mix.
- Add ground beef and ¼ teaspoon pepper. Mix together and form into 4 oval-shaped patties. Place on a plate and cover with plastic wrap. Refrigerate at least 30 minutes.
- Melt 1 tablespoon butter in a large nonstick pan over medium-high heat. Add patties and cook until nicely browned on both sides, about 5 minutes per side. Transfer to a plate and set aside.
- Add remaining 3 tablespoons butter and 1 tablespoon vegetable oil to pan and place over medium heat. Add sliced onion.
- Once onion begins to soften, after about 2 minutes, add mushrooms and cook until mushrooms are browned and most of liquid has evaporated.
- Sprinkle flour on top of onion/mushroom mixture. Stir and cook for 1 minute.
- Stir in remaining onion soup mix and ketchup.
- Gradually whisk in broth. Bring to a simmer.
- Return patties to pan, cover, reduce heat to low, and cook 12 to 14 minutes.
- Check for seasoning and add salt and pepper to taste.
- Serve over mashed potatoes.
More Comfort Food Recipes
Disclosure: This post may contain affiliate links.