Salisbury Steak with Mushrooms

I absolutely love this recipe! I made it a while ago with ground venison instead of ground beef and it came out amazing.

Absolutely delicious and wonderfully simple & straightforward recipe!! Took me back in time for certain, as this was one of my dad's top diner orders. I'd never made it before tonight. Thank you! It paired well with baked acorn squash and basmati rice.

We loved it! Easy recipe. Very flavorful.I used Italian flavored breadcrumbs. Generous black pepper. I served it with sautéed spinach with olive oil and garlic. I will definitely prepare this meal again. I served it over pot pie style noodles 😊

Very good, made it straight from the recipe

Like it very easy. Have made it before

I used this recipe over and over. I used cubed steak this time, floured dredged and salt and pepper sautéed in cast iron in EVOO, both sides until browned well then removed from pan. Sautéed onions and mushrooms in the pan for 10 minutes then added about two table spoons of the flour/S&P dredge I had left over and mixed in well to the onion and mushrooms until all the flour was well incorporated and let cook on medium low for 3-5 minutes, then added about two cups beef stock and a tablespoon of beef bullion, and about 1/2 cup of heavy cream and stirred I. Well to fully incorporate. Seasoned again to taste, layer the steaks on top of the onion/mushroom gravy and put in a 275 degree oven for about 2.0 minutes while I made the mashed roasted garlic potatoes and sautéed green beans. Turned out amazing!

The flavor definitely takes me back to my childhood when I had Salisbury steak and mashed potatoes in the foil tray with the berry crumble…except it tastes homemade, the beef isn’t mushy, and the onions and mushrooms are fresh! You can make this as organic/grass-fed and healthy version as you want! I followed the recipe, but I did sauté the onions and mushrooms and transferred it onto a plate before I browned the patties. Then, I deglazed the pan after the patties browned with some red wine before adding the stock. It was simple and delicious, like a warm hug of a meal from the past. If you’re feeling nostalgic for the foil tray of yore, this is it! Even if you’re not, this is a tasty, hearty and simple dish ??

Hubby is allergic to onions so I've left them out and it was delicious. I've made this several times now and a splash of whershisher sauce and flour slurry to thicken the sauce are the only changes I've make now. So good that it's on our regular rotation.