mushrooms Archives · Jess in the Kitchen

For as long as I can remember, my birthday meal has been Salisbury Steak. I can still see the recipe in my mom’s Betty Crocker Big Red Cookbook. She made it for me every year without fail. It was the only time each year that we ate it, even though I know that we all loved the classic comfort food circa 1980.

When I went away to college, it was one of the first recipes I wrote down on a notecard to have handy in our first apartment. It has definitely seen it’s better days, but I still love it!

Now, the Mr and I keep up with the tradition, although we have modified the original recipe just a bit. Again and again, I eat that first bite with my eyes closed and a huge, satisfied grin on my face, wondering why we only make it once a year. I made the promise last week that we will be making Salisbury Steak more often. It’s such a comfort and brings the whole family such joy. I love to serve them with mashed potatoes (the only time I really crave mashed potatoes) and peas, but you do you!

Want to share a piece of my birthday joy with me? Let’s get cooking!

Your Ingredients for Salisbury Steak

2 pounds of ground beef
⅔ cup dry bread crumbs
1 teaspoon salt
½ teaspoon pepper
1 teaspoon minced garlic
½ teaspoon onion powder
2 eggs
4 small onions (2 large), sliced
1 package baby bella mushrooms
Olive oil
2 tablespoons butter
2 tablespoons flour
¾ cup of milk
1 ¼ cup water
3-4 teaspoons beef broth base (I love love love Orrington Farms)

Your Steps to Salisbury Steak

In a large bowl, combine beef, bread crumbs, salt, pepper, minced garlic, onion powder, and eggs. Form into 8-10 equal relatively flat patties. Heat a griddle to medium heat and cook patties until just cooked through, approximately seven minutes per side. Remove from the griddle and keep warm (I stick them on a plate and then in the microwave. Covering them with foil and placing in the oven is a great idea too!)

Meanwhile, finely slice the mushrooms and onions. Heat a bit of olive oil over medium heat and add the onions. Cook for 4-5 minutes, until they start to soften. Then add the mushrooms. Feel free to season with a bit of salt and pepper and cook down until completely soft, about another 7 minutes. Remove from the pan.

In the same pan, melt butter. Stir in the flour and whisk until a light brown roux is formed. Gradually add the milk, whisking the entire time. Sprinkle in 1-2 teaspoons of beef broth base as you add the milk. Once the milk is incorporated, begin to stir in water, sprinkling in the remaining broth base to taste. Add pepper to taste. Whisk until a desired consistency is reached. Stir in cooked onions and mushrooms.

Finally, add the patties into the gravy to reheat just a bit. Serve, spooning additional gravy, mushrooms, and onions over the patties.

I love to serve my Salisbury Steak with some mashed potatoes (that’s the Mr’s expertise) and peas, but anyway you have them, they are delish!

Salisbury Steak

Discover a delicious and easy-to-make Salisbury steak recipe, featuring savory, tender patties smothered in a rich, flavorful gravy. Perfect for family dinners or a comforting meal!

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Prep Time 30

Cook Time 40

Course Main Course

Cuisine American

Servings patties

Ingredients

2 pounds of ground beef
⅔ cup dry bread crumbs
1 teaspoon salt
½ teaspoon pepper
1 teaspoon minced garlic
½ teaspoon onion powder
2 eggs
4 small onions 2 large, sliced
1 package baby bella mushrooms
Olive oil
2 tablespoons butter
2 tablespoons flour
¾ cup of milk
1 ¼ cup water
3-4 teaspoons beef broth base

Instructions

In a large bowl, combine beef, bread crumbs, salt, pepper, minced garlic, onion powder, and eggs. Form into 8-10 equal relatively flat patties. Heat a griddle to medium heat and cook patties until just cooked through, approximately seven minutes per side. Remove from the griddle and keep warm (I stick them on a plate and then in the microwave. Covering them with foil and placing them in the oven is a great idea too!)
Meanwhile, finely slice the mushrooms and onions. Heat a bit of olive oil over medium heat and add the onions. Cook for 4-5 minutes, until they start to soften. Then add the mushrooms. Feel free to season with a bit of salt and pepper and cook down until completely soft, about another 7 minutes. Remove from the pan.
In the same pan, melt butter. Stir in the flour and whisk until a light brown roux is formed. Gradually add the milk, whisking the entire time. Sprinkle in 1-2 teaspoons of beef broth base as you add the milk. Once the milk is incorporated, begin to stir in water, sprinkling in the remaining broth base to taste. Add pepper to taste. Whisk until a desired consistency is reached. Stir in cooked onions and mushrooms.
Finally, add the patties into the gravy to reheat just a bit. Serve, spooning additional gravy, mushrooms, and onions over the patties.

Notes

My go to for beef broth base is Orrington Farms. I love that I can control how much I add.

I love to serve my Salisbury Steak with some mashed potatoes (that’s the Mr’s expertise) and peas, but anyway you have them, they are delish!

Keyword comfort food, gravy, ground beef, mushrooms, onions, salisbury steak

Tried this recipe?Let us know how it was!

Looking for other great dinners?

Here are a few of my favorites! If these don’t tickle your fancy, give my cooking page a look see!

When I cook, I go all in. Over the years, I have become determined to avoid adding overly processed food and box dinners for my family. I don’t always succeed (let’s be honest, that blue box of Mac and Cheese is pretty dang good sometimes!), but I would say that the food that I cook is from scratch, oh, I don’t know, 70% of the time? So when my kids requested Tuna Helper a few months ago, I was determined to make it my own. After a little experimentation, I came up with a great, simple alternative to the boxed stuff and I can’t wait to share my one pot tuna and broccoli skillet.

This tuna and broccoli skillet can come together in just over 30 minutes AND you can make it by only dirtying four dishes:

A large skillet or saucepan
A cutting board
A knife
A strainer

That’s it. Everything will be cooked in the same pan (winning!) and after you strain the noodles, you can put the vegetables on top while you make the roux. I love to avoid extra dishes as much as possible (we don’t have a dishwasher so everything is done by hand in our house).

Ready to get cooking for a weekend or weeknight meal? I can’t wait to share!

Your Ingredients

12 ounces tri-colored rotini (or any other pasta shape your family loves)
4 cups broccoli, chopped
1 ½ tablespoons olive oil
½ cup diced onion
½ tablespoon garlic
1 ½ cups sliced mushrooms
¾ teaspoon pepper, divided
½ teaspoon salt
2 tablespoons flour
2 tablespoons butter
½ cup half and half or heavy cream (whole milk would work too!)
1 ⅓ cup skim milk
2 cans tuna

Your Steps to Tuna and Broccoli Skillet

In a large saucepan, cook rotini according to package directions. Drain and set aside in the strainer.

Meanwhile, heat the olive oil in the large saucepan. Once hot, add onion and garlic. Cook over medium heat for 3 minutes. Add broccoli, mushrooms, salt, and ½ teaspoon pepper. Cook until softened, approximately 5-8 minutes. Remove from pan, spooning into strainer, on top of noodles (See, I am all about avoiding extra dishes!).

Add butter to the saucepan. Melt over medium-low heat. Once fully melted, stir in flour, preferably with a whisk. Continue to whisk as the flour browns slightly. Very slowly, stir in half and half, ¼ cup at a time. Then stir in the skim milk, again, very slowly, ¼ cup at a time. (This is hard for me to do. I want to mix it too fast and I get impatient. Don’t be me. Ha.) Sprinkle in additional ¼ teaspoon of pepper, if desired.

Once milk and half and half have been fully incorporated, slowly stir in noodles and vegetables. Add drained tuna and stir until well combined. That’s it! Serve it up. In our house, we would serve it with additional vegetables that we cooked in these Ziploc Steam Bags. We always keep a stock of our favorite frozen vegetables and cook them up in 6 minutes flat!

Looking for dinner inspiration ideas? Check out my cooking page! Maybe you need dessert. Check out the baking page!

Cooking

Baking

Tuna and Broccoli Skillet

This one pot tuna and broccoli skillet is great for both weekend and weeknight meals. It's sure to please kids and adults alike!

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Prep Time 5

Cook Time 25

Course dinner, Main Course

Cuisine American

Servings

Ingredients

12 ounces tri-colored rotini
4 cups broccoli chopped
1 ½ tablespoons olive oil
½ cup diced onion
½ tablespoon garlic
1 ½ cups sliced mushrooms
¾ teaspoon pepper divided
½ teaspoon salt
2 tablespoons flour
2 tablespoons butter
½ cup half and half or heavy cream
1 ⅓ cup skim milk
2 cans tuna drained

Instructions

In a large saucepan, cook rotini according to package directions. Drain and set aside in the strainer.
Meanwhile, heat the olive oil in the large saucepan. Once hot, add onion and garlic. Cook over medium heat for 3 minutes. Add broccoli, mushrooms, salt, and ½ teaspoon pepper.
Cook until softened, approximately 5-8 minutes. Remove from pan, spooning into strainer, on top of noodles.
Add butter to the saucepan. Melt over medium-low heat. Once fully melted, stir in flour, preferably with a whisk. Continue to whisk as the flour browns slightly.
Very slowly, stir in half and half, ¼ cup at a time. Then stir in the skim milk, again, very slowly, ¼ cup at a time. Sprinkle in additional ¼ teaspoon of pepper, if desired.
Once milk and half and half have been fully incorporated, slowly stir in noodles and vegetables. Add drained tuna and stir until well combined. Serve.