"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Salisbury Steak with Mushroom-Onion Gravy Recipe

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This recipe for Salisbury Steak with Mushroom-Onion Gravy, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


Salisbury Steak:
1 lb. ground beef
1/3 c. finely chopped onion
1/4 c. cracker crumbs
1 egg, slightly beaten
1-1/2 T. prepared horseradish
1 tsp. salt
1 tsp. pepper
2 T. butter

3 T. butter
1 medium onion, chopped, sauteed'
8 oz. fresh mushrooms, sliced
3 T. flour
1/2 c. cream
3/4 c. chicken broth
1 dash Worcestershire sauce
1 dash hot sauce

Serve with hot mashed potatoes

Salisbury Steak:
In bowl, combine ground beef, chopped onions, cracker crumbs, egg, horseradish, salt and pepper; mix gently; shape into 4 patties.
Heat 2 T. butter in skillet.
Cook patties till no longer pink inside, approximately 8 minutes each side.

In a separate pan, melt 3 T. butter; saute' chopped onions and mushrooms until tender.
Stir flour into pan, scraping bottom of pan.
Add dash of salt and pepper; cook 2 minutes.
Stir in cream to form a thick paste.
Slowly stir in chicken broth; stir until thick.
Add a few dashes of Worcestershire sauce and hot sauce; stir until mixed well; simmer 5 minutes.
Add patties; heat 10 minutes, until patties have warmed up.

Suggestion: Serve with mashed potatoes. I recommend making extra gravy for the potatoes.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Note: This recipe can easily be doubled or tripled, depending on the number being fed. The patties can be made ahead of time and frozen until needed. Always make extra gravy as it goes fast.




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