Cooler weather makes Western New Yorkers crave comfort food, and what better comfort food than Salisbury steak with gravy? Slow cooker Salisbury steak with gravy has always been a family favorite, served with hot, bubbly homemade macaroni and cheese.
This recipe for Salisbury steak makes a lot, and the leftovers are great the next day for lunch. Make your own onion soup mix for your Salisbury steaks.
I have included the directions to make Salisbury steaks in the oven, if you don’t have a slow cooker or crockpot.
- Budwey’s Supermarkets visit the website for the location near you
- Lexington Co-op 807 Elmwood Ave., Buffalo 886-COOP
- Tops Markets visit the website for the location near you
- Wegmans visit the website for the location near you
Slow cooker Salisbury steak with gravy recipe
3 pounds 80% to 85% lean ground beef
1 package dry onion soup mix (or make your own onion soup mix from scratch)
1 large yellow or red onion, sliced thinly
2 cans (4 ounces each) whole button mushrooms, drained
2-1/2 cups beef broth
1 cup all-purpose flour seasoned for with garlic powder and pepper, to taste, for dredging
3 Tbsp. margarine or butter
In mixing bowl, combine ground beef with onion soup mix. Form ground beef mixture into 20 to 24 patties (4-inches in diameter and 1/2-inch in thickness). Dredge each pattty in seasoned flour; shake off excess.
In non-stick fry pan, melt 3 Tbps. butter or margarine. Brown patties on both sides, but do not cook completely.
Cut button mushrooms in half or use 2 cans (4 ounces each, drained) sliced mushrooms.
Slow cooker method: in 4 to 6-quart slow cooker, add browned patties, sliced onion and scrapings from the pan you cooked the patties in. Add beef broth and mushrooms to slow cooker. Cover and cook on LOW heat and cook 4 to 5 hours. Carefully stir once or twice during cooking to distribute gravy. If gravy needs thickening, use 1/2 cup cooled broth and 2 to 3 Tbsp. seasoned flour to make a smooth, lump-free slurry. Carefully stir into slow cooker; cover and cook an additional 15 to 20 minutes.
Oven baked method: Preheat oven to 350*F. In 13×9-inch baking dish sprayed with non-stick cooking spray, add half the onions, layer the patties, then add the rest of the onions and the scrapings from the pan. Add mushrooms and beef broth. Cover with foil and bake at 350*F for 20 minutes. Uncover and thicken gravy, if needed. Bake an additional 15 minutes until hot and bubbly. Yield: 4 to 6 servings.
Rachael’s Recipe Notes:
I like to spray the pan with non-stick cooking spray in addition to the butter or margarine to ensure the patties do not stick.
Cube steak can be substituted for ground beef patties. Cut each cube steak in half or into thirds.
Serve with mashed potatoes or hot buttered noodles, if desired.
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