A simple ingredients to this recipe also make it a great option for when you are low on money. You can easily leave out an ingredient or two if needed and still have a delicious steak.
- 2 pkg low sodium brown gravy mix
- 2 C warm water
- 1/2 tsp minced garlic
- 1 tsp ketchup
- 1 Tbsp Worcestershire sauce
- 2 C chopped fresh mushrooms
- 1/4 C diced onions
- fresh parsley for garnish
- Combine all of the Salisbury Steak ingredients in a large mixing bowl. Process with your hands (or a spatula if you’re into that) until the ingredients are combined. It’s important to not overdo it here though. That will make your Salisbury steak tough and chewy. Just make sure everything is evenly distributed and you’ll be good to go.
- Split your meat mixture into 4-6 patties. You can make them the size that fits your family’s eating style. We generally get 6 out of one batch. You want them to be a bit more of an oval or oblong shape than a traditional round hamburger patty. (think a long john donut here).
- Cook 2-3 patties for about 2 minutes per side in a medium-high skillet. Just until they are browned on each side. You can cook as many patties at a time as your pan will hold. You just don’t want to crowd them because they will cook unevenly if you do.
- Once your patties have all cooked place them on a dish and tent with foil.
- From here you can go on to the gravy ingredients. Add 1 T of olive oil ( or your preferred cooking oil) to your pan. Sautee mushrooms and onions 2-4 minutes. You want your onions to be fragrant and translucent. Add in the garlic and saute another minute. Add in warm water and remaining ingredients. Stir with a whisk over medium heat until gravy thickens.
- Add your patties back into the gravy mixture and use a spoon to cover with gravy. Cook over low heat an additional 5 minutes or until patties are cooked through.