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Salisbury Steak with Mushroom Gravy Recipe
by Mary at Deep South Dish

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, southern dishes that is comfort food at it's best, and 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 gravy - with or without the mushrooms.

I served this with homemade mashed potatoes, and some southern style green beans 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 two can of cream of mushroom soup and stir in a bit of milk, if needed, to reach desired consistency before adding the patties back to the skillet.

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:

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 three cans 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. Can 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

©Deep South Dish

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