BEST Salisbury Steak & Mushroom Gravy
COMFORT food at it’s BEST, while easy and quick too!
Hands down, this dish is A.M.A.Z.I.N.G.
It’s also a fabulous way to stretch the budget with a meal that is packed with flavor and satisfies.
It is home cooking, but it is also considered in the category of gourmet and company elegant.
I have a trick to share. If you are feeding a bunch of munchkins and need to stretch the meat budget; after cooking the beef patties, simply cut them into pieces to reaaallllyyy extend the meat. So instead of everyone getting a meat patty, they get lots of bite-sized pieces. Either way – YUMMY!
Salisbury Steak and Mushroom Gravy
2 eggs, lightly beaten
1 lb. ground beef
1/2 cup Italian bread crumbs
1 small onion, minced
1 Tbl. balsamic vinegar
1 Tbl. garlic, minced
1 tsp. beef bouillon
1 Tbl. Worcestershire sauce
1 tsp Montreal steak seasoning
4 Tbl. butter, divided
1 (8 – 16 oz.) package sliced fresh mushrooms
1 cup water
1 (1.2 oz) packet brown gravy mix
1 (10 oz.) can condensed cream of mushroom soup
1/2 cup milk
1 Tbl. balsamic vinegar
2 Tbl. sour cream
12-16 oz. pasta of your choice or rice *AMS reader Tasha suggested mashed potatoes for this dish – YUMMY!
In a large bowl beat eggs.
Then add in the beef, bread crumbs, onion, vinegar, garlic, beef, bouillon, Worcestershire and steak seasoning.
Then shape into 4 oval patties.
In a large skillet, melt 2 Tbl. butter over med-high heat.
Place the patties into the pan.
Brown patties on both sides and transfer to a plate.
To the pan add remaining 2 Tbl. butter and mushrooms; sauté for 7-8 minutes.
If the mixture runs dry, add more butter, or a bit of water.
In a bowl, add the water and whisk in gravy mix until smooth stir in cream of mushroom soup, milk, balsamic vinegar and sour cream.
Stir into the mushroom mixture and cook for 2 minutes.
Return the browned hamburger patties to skillet and spoon gravy over top.
Cover the pan and simmer the meat and gravy together for 20-25 minutes or until the meat is cooked completely through.
As you can see, the gravy will thicken while cooking.
*While the meat and gravy are simmering, cook your rice, pasta or potatoes.
Serve Salisbury steaks and mushroom gravy over hot cooked rice, cooked pasta or mashed potatoes
Copyright Carrie Groneman, A Mother’s Shadow, 2015
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