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.
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 {affil link}, 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.


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Posted by on September 29, 2010

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