Salisbury Steak with Saucy Mushroom and Onion Gravy
May 07, 2013
"This is wonderful served over cooked egg noodles, steamed rice, or with the usual mashed potatoes."
- Serving Size: 1 (365.2 g)
- Calories 737.6
- Total Fat - 48 g
- Saturated Fat - 17.5 g
- Cholesterol - 205.7 mg
- Sodium - 1112.1 mg
- Total Carbohydrate - 33 g
- Dietary Fiber - 4.1 g
- Sugars - 14.9 g
- Protein - 41.1 g
- Calcium - 114.7 mg
- Iron - 5.1 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.3 mg
In a mixing bowl or electric mixer, combine ground round, garlic, salt and pepper, potato flakes, egg, 1/3 cup of the condensed cream of mushroom soup, 1 tbsp. of the Worcestershire sauce, and milk, mixing until mixture is fully combined.
Shape meat into six patties and brown on both sides in a large skillet.
Reduce heat and add water about 1/3 cup at a time, simmering, covered, until patties are fully cooked (160F inside); remove to a platter and keep warm.
While meat is cooking, heat oil and butter in another skillet and add onions. Cook onions until wilted.
Add mushrooms to onions in the skillet and continue to saute until the mushrooms give up their water, and the vegetables soften.
While the mushrooms are cooking, whisk together the rest of the condensed mushroom soup, the beef consomme, tomato paste, cornstarch, 2 teaspoons Worcestershire sauce, and broth/water until it is smooth.
When the mushrooms are tender, stir in the gravy mixture and bring to a boil. Continue to cook for several minutes, stirring, until gravy is thick.
Serve gravy with mushrooms and Salsibury patties over noodles, or with mashed potatoes or rice.
Tips & Variations
- Serve this with cooked egg noodles, mashed potatoes, or steamed rice.