Salisbury Steak with Beef Gravy
  • 50 minutes
  • Makes 4 servings.
  • Entrée

Salisbury Steak with Beef Gravy

Looking for a home-spun beef dish? Try these classic, Ground Beef Salisbury Steak patties served with a savory mushroom gravy.

Ingredients

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/2 teaspoon pepper
  • 1 teaspoon vegetable oil
  • 1 tablespoon butter
  • 8 ounces mushrooms, sliced
  • 1/2 cup finely chopped onions
  • 2 tablespoons cornstarch
  • 2 cups reduced-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon beef bouillon granules

Instructions

  1. Combine ground beef and pepper in medium bowl, mixing lightly but thoroughly.  Lightly shape beef mixture into four 1/2-inch thick oval patties. Heat oil in large nonstick skillet over medium heat until hot.  Place patties in skillet; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Remove from skillet; keep warm.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Heat butter in same skillet.  Add mushrooms and onions; cook and stir 3 to 4 minutes until tender.  Dissolve cornstarch in broth.  Add broth mixture to skillet; bring to a boil, stirring occasionally.  Reduce heat; cook 3 to 4 minutes until thickened.  Stir in Worcestershire and bouillon granules; cook 2 minutes.

  3. Return patties to skillet; heat through. Serve Salisbury steaks with gravy and your favorite vegetables and mashed potatoes, if desired.

    Cook's Tip: You may substitute prepared beef or mushroom gravy for broth, cornstarch, Worcestershire and bouillon granules.

  • Test Kitchen Tips Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
    You may substitute prepared beef or mushroom gravy for broth, cornstarch, Worcestershire and bouillon granules.