Salisbury Steak and Mushroom Gravy

If you are tired of the same ol' meat dish try this. It is a twist on my meatloaf patties recipe. So good my husband licked the pan. Yep, he sure did! (See photo at the bottom.)

Check out the freezer friendly and gluten free options too.

Salisbury Steak and Mushroom Gravy                                               Printable Recipe

Salisbury Steak ingredients:
1 pound ground beef
1/3 cup fine diced onion (or equivalent grated)
3-1/2 Tablespoons quinoa flakes (or bread crumbs)
1 Tablespoon Worcestershire sauce
1 egg
1/2 teaspoon salt
1 Tablespoon fresh thyme
1 Tablespoon olive oil
Gravy ingredients:
1 to 1-1/2 Tablespoons olive oil
8 ounces sliced mushrooms
2-3 Tablespoons flour (use higher amount if you like it thicker) (use oat flour for GF)
2 cups beef broth (or chicken with 1/2 teaspoon Kitchen bouquet (aff link))
salt and pepper to taste


To remove thyme leaves from stem, hold stem at the end and run finger and thumb down the stem.  They should remove easily. If they don't, turn stem around and go the other direction.  They will only pop off one way.

 Add quinoa flakes, Worcestershire sauce, egg, thyme, salt, and onion to medium bowl.

 Mix thoroughly.

 Add beef and mix well but do not overwork the meat. Divide into quarters.

 Make into patties. (You could many extra and freeze at this point to cook at a later time.)

 Heat olive oil in skillet.  Add patties and brown on each side for 3 minutes each.

 Remove from pan and put on a plate with paper towels to absorb some of the fat.

Drizzle olive oil in bottom of same skillet.  Add mushrooms and cook until brown and soft.  I like to chop them up a little bit more as they cook.

Add flour and mix well.  Cook for 1 minute. 

Add broth slowly while whisking to prevent lumps.  Cook until semi-thick. Add Kitchen bouquet here if you are using chicken broth and want a more brown color.

 Add Salisbury steaks back to gravy in pan.

Cover skillet andsSimmer on each side for another 4 minutes each or until meat is cooked through.

Serve over mashed potatoes.  We prefer "smashed" potatoes in which I use Yukon gold potatoes with the skin left on cut into chunks, boiled until soft, drained, then butter, milk and salt added.  Use a potato masher to smash up the potatoes. 

Couldn't catch my husband in time to get a photo of him licking the pan but as you can see he licked it nearly clean!!

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