Homemade Salisbury Steak is a family favorite weeknight dinner. A hearty and delicious beef or venison patty with a rich onion and mushroom gravy served over mashed potatoes. You are not going to believe how easy this comfort food comes together!
Homemade Salisbury Steak
Salisbury Steak is one of those classic dishes that we all grew up with. I have made it here and there but my family never seemed to love it.
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With all of the dreary weather we have had lately, I was in need of some down home comfort food. It had been a good while since I had made Salisbury steak and this time, it was a big hit. I suppose my guys were craving comfort food just as much as I was.
We have some excellent venison in the freezer from last year’s hunt on the ranch. So for this recipe, I combined ground venison and ground chuck together for the patties. That’s optional, it’s totally delicious with venison or ground beef or the combination of the two.
How to Make Homemade Salisbury Steak:
Combine ground venison and ground beef with an egg, butter cracker crumbs, barbecue sauce, Worcestershire sauce, salt, pepper and paprika. Form into patties and brown in a large skillet on both sides.
In another skillet, cook sliced onions and mushrooms in butter until they start to brown. Add beef broth, dry onion soup mix and cornstarch and whisk until thickened.
Pour gravy mixture over patties and simmer 15 minutes. Serve over mashed potatoes and garnish with parsley if desired.
Tips for Brown Gravy:
Typically brown gravy is made from meat drippings but if you are looking to make brown gravy without drippings, using a packet of brown gravy mix or onion soup mix will give you the flavor you need.
I also sometimes use beef base and beef broth in place of or along with the mixes. Gravy adds a comforting and delicious element to many dinners.
How to Thicken Gravy:
Cornstarch is the easiest way to thicken gravy. You can also use all purpose flour. Mix cornstarch or all purpose flour with room temperature liquid and whisk until combined. Add to hot liquid and whisk until thickened.
If you feel like your gravy needs to be thicker, you can always add additional cornstarch or flour by combining with room temperature water or broth. Gravy is a great way to stretch a meal if you have a hungry crowd or an extra guest for dinner.
What to Serve with Salisbury Steak:
Mashed potatoes are my go-to side for anything with gravy. Roasted Garlic Asparagus is a great veggie to serve on the side or these Almond Green Beans. You really need some bread to soak up that extra gravy and a batch of Angel Rolls are perfect or even this Skillet Cornbread.
More Easy Weeknight Dinner Recipes:
Fried Chicken Strips are always a hit with the entire family. Gourmet Burgers with Red Wine Braised Mushrooms are a great dinner to change up the same old dinner routine. We also love this super simple Ravioli Sauce for a one pot meal with frozen ravioli.
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- 1 1/2 pounds ground beef or venison (I used 3/4 pounds each)
- 1 egg
- 1/2 cup barbecue sauce
- 1/2 cup butter cracker crumbs (I used Ritz)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 3 tablespoons butter
- 8 oz sliced white mushrooms
- 1 large onion, sliced
- 1 package (1 oz) onion soup mix
- 3 cups beef broth
- 2 tablespoons cornstarch
- fresh parsley for garnish, optional
- In a large bowl combine the ground beef (and venison if using), egg, barbecue sauce, cracker crumbs, Worcestershire sauce, salt, pepper, and paprika together until well combined.
- Form into 6 patties.
- Cook patties in a large skillet over medium-high heat, on both sides until browned and cooked through. About 15 minutes.
- In another large skillet, add butter, mushrooms and onion. Cook over medium-high heat, stirring often until mushrooms and onions start to brown.
- Add onion soup mix, beef broth and cornstarch. Whisk continually until gravy thickens.
- Pour gravy over cooked patties and lower heat to simmer, for 15 minutes.
- Serve over mashed potatoes and garnish with parsley if desired.
Amount Per Serving:Calories: 508 Total Fat: 29g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 158mg Sodium: 1217mg Carbohydrates: 22g Fiber: 2g Sugar: 11g Protein: 39g