Wednesday, September 29, 2010

Salisbury Steak with Mushroom Gravy

A diner classic and a long-held family favorite, Salisbury steaks made from ground beef and a few seasonings, takes a shortcut with mushroom soup for gravy.

Salisbury Steak with Mushroom Gravy

Salisbury steak is another one of those classic, old fashioned, dishes that we Southerners love and is comfort food at it's best. This recipe is one that has been around my kitchen for a very long time.

Yes, y'all. It utilizes our good old southern béchamel {that's Campbell's Condensed Cream of Mushroom soup for those of y'all with a more sophisticated palate}, but of course, if you like, simply substitute a gravy mix, onion soup mix, or make up your own homemade version of cream soup or gravy - with or without the mushrooms - just please quit yakking about it to those of us who are endeared to our cream soups, alright?

Salisbury steak. Hamburger Steak. Country steak. Swiss steak. Smothered steak. What the heck is the difference really? Well, at least for me, though each are similar, it's basically just subtle differences in the cuts of meat, seasonings or the preparation, though even for each dish there are a multitude of variations among cooks - all of which are pretty darned good. I happen to like this old recipe using cream soup, because I've been making it this way for as long as I remember. It is so simple, comes together quick, tastes fabulous and The Cajun loves it! Seriously, what more could you want?

In the picture I served this with loaded twice-baked potato casserole, and some maque choux (corn and tomatoes) but I often serve it with mashed potatoes and quick fix southern style green beans too, stewed with bacon and caramelized onions. The Cajun {my husband} who wouldn't touch a mushroom if his life depended on it, declares this dinner delicious. For extra gravy, say for some of those homemade mashed potatoes, use a large family size can of cream of mushroom soup and stir in a bit of water or milk, as needed, to reach desired consistency, before adding the patties back to the skillet.

A splash of Kitchen Bouquet, which is a dark browning and seasoning sauce and a pantry staple in this part of the Deep South where I'm from, adds a little more richness to the dish and gives it a nice color. It is made of herbs, spices and pureed vegetables. It is used in stews, sauces and gravies to add depth of flavor and often, as here, a deeper color. It's usually found either in the condiments aisle or with the herbs, spices and seasonings.

Recipe: Salisbury Steak with Mushroom Gravy

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings

  • 1-1/2 pounds of ground beef
  • 1/2 cup of Italian style dry bread crumbs
  • 1 large egg, beaten
  • 1/4 cup of minced onion
  • Couple dashes of Worcestershire sauce
  • 2 cans of condensed cream of mushroom soup, divided
  • Cajun seasoning (like Slap Ya Mama),or seasoning salt (like Lawry's), to taste
  • 2 tablespoons of bacon fat, canola or vegetable oil
  • Couple dashes of Kitchen Bouquet, for color, optional
  • 2 cups of sliced mushrooms

Mix together the ground beef, bread crumbs, beaten egg, onion, Worcestershire sauce and 1/4 cup of the soup. Shape into 6 oval shaped patties, and sprinkle both sides of the patties with Cajun seasoning or seasoned salt. Heat the fat in a 12 inch skillet over medium high heat, add the patties in two batches, and brown on both sides, turning carefully. Use a wide spatula to transfer the patties to a platter; set aside. Drain off excess fat from the skillet.

Add the remaining soup to the skillet and bring to a boil; reduce heat, stir in Kitchen Bouquet and the mushrooms, cover and cook for about 2 to 3 minutes, or until mushrooms release their liquid. Return the patties to the skillet, carefully turning to coat both sides, cover and cook over medium low, turning several times, for about 30 minutes or until patties are no longer pink. Serve patties with some of the gravy and mushrooms spooned over the top.

Cook's Notes: If you are using a higher fat ground beef, increase the dry breads crumbs slightly. For extra gravy use a large family size can of cream of mushroom and stir in a bit of water or milk to loosen, bring to a boil, add mushrooms and proceed with remaining recipe. May also substitute a 6-ounce can of mushrooms with the liquid for the fresh mushrooms.

Onion Salisbury: Substitute 2 cans of French Onion condensed soup for the mushroom soup and use or omit the fresh mushrooms.

Italian Style: Omit the cream of mushroom soup and Kitchen Bouquet - the mushrooms are optional. Combine 2 (14-1/2 ounce) cans of stewed (chop in the can) or diced tomatoes with 1 (8 ounce) can of tomato sauce and 1 teaspoon of Italian seasoning until well blended; set aside 1/8 cup of the tomato mixture. Combine ground beef mixture as above, except substitute the tomato for the cream of mushroom, shape into patties and brown. Remove, add tomato mixture to skillet and bring to a boil, add mushrooms if using, Return the patties to the skillet, and proceed as above.


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©Deep South Dish
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Posted by on September 29, 2010

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  1. This is very similar to the recipe I use. It's soooo yummy...who cares how it photographs. :)

  2. I am in love with this dish and have been for my entire married life. It is a life saver, er savor and Sweet Man loves it. Once again, because the grands came to live with us, I haven't fixed it but that's gonna change this weekend.
    I've been thinking about you and your fabulousness. Hope that Autumn is gonna come soon for you and the heat will disapate. XXOO THe Olde Bagg

  3. This sounds like something my guys would like. I used to buy the frozen trays and cook them up back in the eighties...I bet these are way better!☺

  4. Yeah this is an oldie but goodie for sure. Thanks Annie!

    Me too Linda. Well, if I was still married to the same guy that is I guess since I started making this as a young bride. It's so easy and yummy. We have finally gotten some cooler weather thank goodness. Don't know that it's here to stay but I'll take it!

    My husband loves these salisbury steaks Tammy so I bet they would. You can also use a regular brown gravy if they don't like mushrooms of course, or if you don't want gray food lol!! Next time I make it I'm gonna use some Kitchen Bouquet to see if it will brown up and take a better picture. :)

  5. I'm with you girls, doesn't matter what it looks like, if it tastes good then i'm happy and so is Mr Cyndy.......LOL He gets frustrated waiting while I get a few good pics and says "enough already, i'm hungry" The pic looks great Mary and i'm going to have to make this very soon. Pass some of your cool weather this way, I can sure use it.

  6. Wow, I can't remember the last time I heard the words Salisbury Steak. I can't say for sure, but
    I think the only time I ever ate a meal with that name was an old time TV dinner - maybe before your time but the ones in the 3 section tray with foil on top that were heated in the oven - food at it's most basic. Yours, on the other hand, sounds awfully good and I've yet to meet a mushroom I don't like.

  7. LOL Cyndy - same here! And since this is the first time I made it for the blog, the grayness of it never bothered me before anyways - it's mushrooms! Some things just don't photograph really well - I guess that's why the big guys have food stylists and sometimes use fake food!

    Hey Larry! Yep, this one is an oldie for sure - though of course I remember the frozen TV dinners. In fact, the salisbury steak was one of the "original" TV dinners and far as I know they still sell them. In a way, guess it's almost a lost classic now, but I like the idea of bring the old dishes back through my blog.

  8. Linda this is my sons favorite! I have never tried it with mushroom light gravey its always very dark this looks so much more appetizing and a lovely dish! Cant wait to try your version!

  9. Yummy Mary! I think I hit the 50 mark on ways to prepare Salisbury steak but this one is the best!

  10. I think this really looks good. And yes, beef can be ornery to photograph. Had to chuckle about southern bechemel.

  11. "southern bechamel", hilarious, I've never heard it referred to that way. You cracked me up with that.

    I love salisbury steak like this. For years I thought all salisbury steak was like those horrible patties you get with frozen dinners or at a school cafeteria.

  12. Our cookbook collection mirrors one another:) Gotta' love that! Come on over to your Arkansas neighbor for a visit:)

  13. Thank so much for sharing this,,,I needed insipration and this lead to a full stomach
    Tasted wonderful

  14. You're welcome! It's an oldie but a goodie - my husband LOVES this dish. Glad you enjoyed it too & thank you especially for stopping back by to say so!

  15. Another life saver! I have a few different recipes for Salisbury steak but kitchen bouquet is always included. This one looks so yummy & i have everything on hand! I'm making it tonight! Mary, your recipes have NEVER failed me & I have a picky family! You think I could brown em up in the skillet and do them in the crockpot? But heck I have a beautiful new oval Dutch oven ill just do them on the stove for tonight but I'm sure they'd be good in the crock.

    1. You sure could! I'd definitely go with a lean ground beef though to reduce the accumulation of fats & to make sure it holds together. Adjust the binder as needed so that you have firm & not gooey patties. Brown them good too - that will help them hold together better too, add to slow cooker & top with the onion and sauce. Cook on low though - probably only about 2 to 3 hours. Any longer and you'll end up with stew! Canned mushrooms do better in the slow cooker & you can add those at the beginning, but if you want the fresh I'd wait to add those more toward the end, maybe last hour or so. Hope that helps!

  16. Absolutely delicious!! Before I could even serve myself; the kids and husband told me to be sure to make this a regular dish in our home. I did make a few minor changes. I added Italian sausage to the meat mixture and used fresh, finely diced onion...I lovesssssss onion! I served this dish with buttered corn and broccoli...with cheese of course! Perfect lineup after spending the last two days devouring your homemade chili with beans recipe!

    1. I still love this recipe! So glad to hear it was a hit with your family too. Thank you for taking the time to come back and let me know!!

    2. I'm not even going to tell you they have requested this for dinner again...maybe I can use this meal for some leverage with the hubby (need some new "stuff")!

    3. LOL, oh yes, why I do think you should! In fact, you should make it seem like it is quite complicated and difficult to make! :D

  17. Yum! This looks DELISH! Could butter be subbed instead of bacon fat? Also, how do these hold up the next day, do they reheat well?

    1. I would suggest a bit of oil with the butter for better browning since butter on its own is quicker to burn. These reheat very nicely!

  18. This is a good recipe. He said it was "Hearty".

    1. It really is! Glad to hear that he enjoyed it & thanks so much for taking the time to come back by and let me know!!

  19. Let me count the ways this was so good! . It was perfect. My husband ate 3 of the 6 patties. I made your french onion soup variation and it was great. Next time I will try the cream of mushroom kind. Thank you for another wonderful dinner.


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