Salisbury Steak with mushroom gravy Recipe

Salisbury Steak with Mushroom Gravy
Salisbury Steak with Mushroom Gravy

Classic Salisbury steak is generously coated in a savory mushroom and onion gravy and can be prepared in just 30 minutes! It’s one of those beloved comfort food classics that never goes out of style. Quick to make, budget-friendly, and a crowd-pleaser with both kids and adults!

This homemade version far surpasses the kind you’d typically find in the freezer section of your local grocery store.

To whip up Salisbury steak, start by shaping your meat patties. I prefer using 90% lean ground beef for its flavor and reduced greasiness. Mix the meat with breadcrumbs and seasonings, then mold it into oval-shaped “steaks.”

When my family has had a long and tiring week, I find solace in preparing comfort food for a leisurely weekend dinner. It’s a lovely way to encourage everyone to unwind and recharge.

Salisbury steak is one of our top choices! To me, any dish with a rich, velvety gravy qualifies as comfort food. This particular dish is exceptionally comforting because it’s hearty and satisfying, yet incredibly easy to prepare and enjoy. The tender “steaks” and mushroom gravy are always a winner!

This timeless classic can be prepared in just one skillet. Serve it with a side salad, and perhaps some baked potatoes or rice, and you’ve got a delicious meal with minimal cleanup.

Why You Should Make Salisbury Steak with Mushroom Gravy:

Discover the delectable comfort of Salisbury Steak with Mushroom Gravy, a classic dish that’s sure to satisfy your taste buds. Here’s why you should give it a try:

  • Homemade Comfort: Enjoy the homemade goodness of a comfort food classic that’s been a favorite for generations.
  • Savory Mushroom Gravy: The rich and savory mushroom gravy adds a burst of flavor that complements the tender Salisbury steaks perfectly.
  • Simple Preparation: It’s a straightforward recipe that doesn’t require any fancy techniques. You’ll have a delicious meal on the table in no time.

The Story of Salisbury Steak with Mushroom Gravy:

Salisbury Steak with Mushroom Gravy is a beloved classic in American cuisine. It has its roots in the late 19th century when Dr. James H. Salisbury advocated for a diet of ground beef patties. Over the years, it evolved into the delicious dish we enjoy today.

How to Serve Salisbury Steak with Mushroom Gravy:

There are various ways to serve Salisbury Steak with Mushroom Gravy to suit different occasions and preferences:

  • Classic Dinner: Serve it with creamy mashed potatoes and steamed vegetables for a classic, hearty dinner.
  • Sandwich: Turn leftovers into a sandwich by placing the Salisbury steak in a hamburger bun and topping it with mushroom gravy.
  • Party Appetizer: Create bite-sized portions for a party by shaping the ground beef into small patties and serving them with toothpicks for dipping.

What Goes Well With Salisbury Steak with Mushroom Gravy:

Enhance your Salisbury Steak with Mushroom Gravy experience by pairing it with complementary sides:

  • Mashed Potatoes: Creamy mashed potatoes are a classic pairing that complements the rich mushroom gravy.
  • Green Beans: Steamed or sautéed green beans provide a fresh and crunchy contrast to the savory steak.
  • Garlic Bread: A side of garlic bread or dinner rolls is perfect for soaking up the delicious mushroom gravy.

How to Store Salisbury Steak with Mushroom Gravy:

Here’s how you can store and reheat your Salisbury Steak with Mushroom Gravy:

  • Refrigeration: Store any leftovers in the refrigerator in an airtight container for up to 3-4 days.
  • Freezing: Salisbury Steak with Mushroom Gravy can be frozen for longer storage. Ensure it’s properly wrapped to prevent freezer burn.
  • Reheating: Reheat in the microwave for a quick meal, or use an oven for a crisper result. Be sure to add a bit of extra gravy or moisture when reheating to keep it tender.

Salisbury Steak with Mushroom Gravy offers a taste of nostalgia and a comforting, homemade meal. It’s a timeless classic that never goes out of style.

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Written by Belkys mieles

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