Juicy Salisbury Steak. Salisbury steak is one of those dishes you can order in a restaurant or simply reheat a store-bought one. But nothing compares with fresh homemade patties and delicious gravy, don't you agree? Today Cook It is going to present you with a simple recipe for Salisbury steak.
This juicy Salisbury Steak is easy to make from scratch in just one pot and serve with thick and flavorful mushroom gravy.
This simple dinner idea is easy to make for the family and serve with mashed potatoes and buttermilk biscuits.
Be sure to try my easy recipe for Chicken Stroganoff next!
You can have Juicy Salisbury Steak using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Juicy Salisbury Steak
- You need 2 lb of ground beef.
- You need 1 envelope of lipton beefy onion soup.
- You need 1/2 cup of stuffing mix.
- Prepare 1/2 cup of water.
- You need 1 of salt, pepper & garlic powder.
- Prepare 2 can of favorite gravy.
In a large skillet over medium-high heat, brown both sides of patties. Divide mixture into six portions and shape into patties. Salisbury steak is a totally scrumptious way to transform the humble ground beef / mince into something amazing! The onion grating / soaking breadcrumbs will make your patties extra tasty and tender, and the Mushroom Gravy is made extra delicious by cooking the Salisbury Steaks IN the gravy!
Juicy Salisbury Steak step by step
- Preheat oven to 350.
- Mix beef, onion soup, stuffing & water.
- Shape into oval shaped patties.
- Bake for 45 minutes or until juices run clear.
- Once cooked, drain fat, add gravy. Bake an additional 15 minutes.
Salisbury steak originates in the United States and is a popular dish made with seasoned ground beef patties that are smothered in gravy with mushrooms (often accompanied by caramelized onions). Salisbury got its name from an American physician, Dr. He encouraged a meat-centered diet and this dish was named in his honor. Salisbury steak is basically a technique to transform hamburger back into a steak. So, just to have fun, I shaped the patties like small T-bone steaks and after they were cooked, I cut a hole to fit a small onion ring that I pressed into the meat and filled it with horseradish sauce to resemble a bone and marrow.