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 at the top, 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

Ingredients:
  • 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
Directions:

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.

Source: http://deepsouthdish.com

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Posted by on September 29, 2010

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