A Cozy Kitchen Memory
My grandson calls this “fancy hamburger.” I still laugh at that. It reminds me of my own mom’s kitchen. The smell of onions and beef filled our whole house. It meant everyone was home for dinner.
That feeling matters. A simple meal can make a home feel safe and warm. It is not about fancy ingredients. It is about sharing food with people you love. What meal makes you feel most at home? I would love to hear about it.
Why We Make Gravy First
This seems backwards, right? We make the gravy before the meat. But there is a good reason. Those dark, sticky bits left in the pan after cooking the patties are flavor gold. Do not wash them away!
We use them later. They make the gravy taste deep and wonderful. This little trick matters. It turns simple broth into something rich and special. It teaches us to use every bit of flavor we make.
The Joy of Getting Your Hands Dirty
Now for the fun part. Mix the meat with your hands. Feel the cool breadcrumbs and the soft beef. Squish it all together until it is just mixed. This is the best tool you have. A spoon just will not do.
Form six oval patties. They do not need to be perfect. Mine never are! Fun fact: The oval shape is traditional. It makes it look more like a “steak” than a burger. Do you prefer using your hands or tools when you cook?
The Magic of the Simmer
Now comes my favorite part. You return the browned patties to that bubbling gravy. Doesn’t that smell amazing? Spoon that rich gravy right over the top. Let everything get cozy in the pan for a few minutes.
This simmer matters. It lets the meat soak up all the onion and mushroom flavors. The patties go from good to melt-in-your-mouth tender. It is the final hug before dinner is served.
Your Turn to Share
I like to serve this over mashed potatoes. The gravy pools around them perfectly. But it is also great with buttered egg noodles or simple rice.
This is a forgiving recipe. You can use white mushrooms if that is what you have. What will you serve yours with? Tell me your plan. I am always looking for new ideas from my kitchen friends.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| hot water | 2 cups | |
| beef bouillon cubes | 2 | |
| ketchup | 1 tablespoon | |
| Worcestershire sauce | 1 teaspoon | |
| pepper | ½ teaspoon | |
| garlic powder | ½ teaspoon | |
| cornstarch | 4 teaspoons | |
| yellow onion | 1 medium | sliced in half-moons |
| minced garlic | 2 teaspoons | |
| butter | 1 tablespoon | |
| cremini mushrooms | 8 ounces | sliced |
| ground beef | 1½ pounds | |
| Italian breadcrumbs | ½ cup | |
| ketchup | 1 tablespoon | |
| dry mustard | 2 teaspoons | |
| Worcestershire sauce | 1 teaspoon | |
| beef bouillon cube | 1 | crushed into a powder |
| onion powder | ½ teaspoon | |
| salt | ½ teaspoon | |
| pepper | ½ teaspoon | |
| olive oil | 1 tablespoon |
My Cozy Kitchen Salisbury Steak
Hello, dear! Let’s make my old-fashioned Salisbury steak. It’s pure comfort food. I learned this from my mother on rainy afternoons. The smell fills your whole house with warmth. Doesn’t that sound lovely? We’ll make tender patties and a rich mushroom gravy. It’s easier than you think. I still laugh at that time I used oatmeal instead of breadcrumbs. It was… interesting! Let’s get our hands messy and make a memory.
Ingredients
- 1 1/2 lbs ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp ketchup, divided
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 cups hot water
- 2 beef bouillon cubes
- 2 tbsp cornstarch
- 1 tbsp Worcestershire sauce
- 1/4 tsp black pepper
Instructions
Step 1: First, make your gravy mix. Whisk hot water with the bouillon cubes in a bowl. Add ketchup, Worcestershire, pepper, garlic powder, and cornstarch. Set this saucy mixture aside for later. It will look a bit cloudy now. That’s perfectly fine. (A hard-learned tip: crush the bouillon cubes in the hot water first. It blends much smoother!)
Step 2: Now for the fun part! In a big bowl, combine the ground beef and breadcrumbs. Add all those seasonings and the ketchup. Use your clean hands to mix it gently. You want it just combined, not squished too much. This reminds me of making mud pies as a child, but much tastier!
Step 3: Shape the meat into six oval patties. They should look like little footballs. Heat the oil in a big skillet over medium heat. Cook the patties until they are beautifully browned on both sides. Then move them to a plate. We’ll use that flavorful pan next. Why do we leave the dark bits in the pan? Share below!
Step 4: See those dark bits? That’s flavor magic! Add your sliced onions to the same pan. Let them cook and soften for a few minutes. Then add the garlic and butter. Oh, that smell is amazing. It makes my stomach rumble every single time.
Step 5: Pour in about half a cup of your gravy mix. Scrape the pan bottom with your spoon. Those brown bits will melt right into the sauce. Now add your sliced mushrooms. Let them cook for a couple minutes. They will soak up all that wonderful juice.
Step 6: Pour in the rest of your gravy mixture. Let it all simmer and bubble for five minutes. It will thicken into a gorgeous gravy. Finally, nestle the meat patties back into the pan. Spoon that gravy right over the top. Let everything get cozy and warm for a few more minutes. Dinner is served!
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner, Comfort Food
Three Tasty Twists to Try
This recipe is like a favorite sweater. You can dress it up in new ways! Here are three fun ideas for next time. They are all simple switches. Cooking should be an adventure, don’t you think?
Turkey Twist: Use ground turkey instead of beef. Add a pinch of sage for a cozy fall flavor.
Country-Style: Skip the mushrooms. Add a cup of frozen peas and carrots to the gravy for a pop of color.
Smoky & Spicy: Add a teaspoon of smoked paprika to the meat. Use a dash of hot sauce in the gravy for a little kick.
Which one would you try first? Comment below!
My Favorite Ways to Serve It
This dish begs for simple, starchy sides. They soak up the gravy so well. I love creamy mashed potatoes the most. Buttered egg noodles are a quick and happy choice. A slice of crusty bread is perfect for cleaning your plate, too. Just like we did as kids!
For a drink, a glass of cold milk is my classic pick. It cools everything down nicely. For the grown-ups, a glass of red wine like a Merlot pairs beautifully. It tastes like a fancy restaurant meal at home. Which would you choose tonight?
Keeping Your Salisbury Steak Cozy
Let’s talk about storing this lovely dinner. It keeps well in the fridge for three days. Just pop it in a sealed container with all that rich gravy.
You can freeze it for a happy future meal too. I let the whole dish cool completely first. Then I tuck it into a freezer-safe container.
Reheating is simple. Warm it gently on the stove with a splash of water. This keeps the gravy from getting too thick. I once reheated it too fast and the gravy separated!
Batch cooking this recipe is a smart move. Double the patties and freeze half before adding gravy. Why does this matter? A ready-made meal saves your busy nights.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, patties falling apart? Your mixture might be too wet. Add another spoonful of breadcrumbs to bind it together. I remember when my first patty was more like crumbles!
Second, gravy too thin? Let it simmer a bit longer. The cornstarch needs time to work its magic. A good gravy coats the back of your spoon nicely.
Third, not enough flavor? Do not skip deglazing the pan. Scrape up all those tasty brown bits. Why does this matter? Those bits are pure flavor gold.
Fixing small problems builds your cooking confidence. You learn what feels and looks right. Soon, you will just know how it should be.
Which of these problems have you run into before?
Your Salisbury Steak Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free breadcrumbs. Also check your bouillon and Worcestershire sauce labels.
Q: Can I make it ahead?
A: Absolutely. Make the patties and gravy a day early. Store them separately in the fridge.
Q: What if I don’t have cremini mushrooms?
A: White button mushrooms work just fine. You can even leave them out if you prefer.
Q: Can I double the recipe?
A: You sure can. Use a very large skillet or cook the patties in two batches.
Q: Any optional tips?
A: A little splash of red wine in the gravy is lovely. *Fun fact: The original Salisbury steak was a health food in the 1800s!*
Which tip will you try first?
From My Kitchen to Yours
I hope this recipe becomes a favorite in your home. It is simple, hearty, and full of love. Food is about sharing stories and full bellies.
I would love to see your creation. Did your family gobble it up? Did you add your own special twist?
Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I always look for your photos.
Happy cooking!
—Anna Whitmore.
Salisbury Steak: Salisbury Steak Recipe Easy Homemade Dinner
Description
Savor the ultimate comfort food! Our juicy Salisbury Steak recipe features a rich mushroom gravy, perfect for a hearty, homemade dinner the whole family will love.
Ingredients
=== Gravy ===
=== Meat ===
Instructions
- In a medium bowl, combine the hot water, bouillon cubes, ketchup, Worcestershire sauce, pepper, garlic powder, and cornstarch. Whisk together and then set aside.
- In a large mixing bowl, combine ground beef, Italian breadcrumbs, ketchup, dry mustard, Worcestershire sauce, crushed beef bouillon cube, salt, pepper, and onion powder. Use your hands to mix the meat mixture until everything is combined.
- Form meat into 6 equal oval patties.
- In a large skillet over medium heat, heat the olive oil. Once it is heated, add the oval meat patties to the skillet and allow them to cook until browned on one side. Turn over and allow the other side to cook until browned. Once both sides have a nice deep browning on them, and they are cooked through, remove the patties to a paper-lined plate and set aside. Drain all but 1 tablespoon of excess grease from the pan.
- Add the sliced onions to the pan and stir well. The bottom of the pan may be very dark and almost have a burned appearance from cooking the ground beef patties, which is perfect for this recipe. Allow onions to cook for 3 to 4 minutes. Add minced garlic and butter. Stir and allow to cook for an additional 2 minutes.
- Add ½ cup of broth to onions and garlic mixture. Use a spoon or spatula to deglaze the bottom of the pan, making sure to get all of the browned bits up and into the sauce.
- Once the pan is deglazed, add the mushrooms and stir well. Let cook for 2 to 3 minutes.
- Add the remaining gravy mixture and stir well. Allow to simmer for 5 minutes, stirring often.
- Return the hamburger patties to the gravy and use a spoon to cover the patties with gravy. Let the patties simmer on low heat for 3 to 5 minutes, or until warmed through.
Notes
- For a richer gravy, you can use beef broth instead of water and bouillon cubes. Serve over mashed potatoes, egg noodles, or rice.
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