My boyfriend saw what I was cooking and said, “What is this, the “Hungry Man” edition of Budget Bytes? 😆 What can I say, this pandemic has me craving comfort food! And for some reason, Salisbury Steak has been on my mind for weeks. So I set to work putting together a super simple version of Salisbury Steak, smothered with a mushroom and onion gravy, perfect for serving over a hot bed of fluffy mashed potatoes. Add a little something green (peas, in this case), and you have a classic “meat and potatoes” comfort meal.
It’s funny because the very first time I ever had Salisbury Steak was in a frozen TV dinner in the 1980’s. So, this kind of is a Hungry Man edition of Budget Bytes. :P
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What is Salisbury Steak?
If you weren’t as lucky as I was to experience Salisbury Steak for the first time as a frozen TV dinner in the 80’s (read: sarcasm), then let me tell you a little about this classic comfort food. It’s a bit like a miniature version of a meatloaf or a big, flat meatball. It’s a mixture of ground beef and seasonings, plus a little breadcrumbs and egg to keep it all moist and tender. It’s usually cooked in a skillet and smothered with gravy. The dish gets its name from Dr. Salisbury, who recommended a version of this dish in the late 19th century as a part of his meat-centric diet (read more on Wikipedia).
What to Serve with Salisbury Steak
The mushroom and onion gravy made with this Salisbury Steak is so delicious that you definitely want some sort of starch to soak it up. I served mine with fluffy mashed potatoes, but you could also spoon it over hot rice. Or, just serve with some crusty bread so sop up the gravy from your plate.
I really suggest having a vegetable or two on the side as well. Definitely something green, like the peas shown in my photos, or roasted broccoli. As a second vegetable, I’d probably go with something orange, like roasted carrots. Roasted Asparagus and Tomatoes would also make a great, colorful side to Salisbury Steak. With my leftovers, I added a scoop of sauerkraut on top and that was an AMAZING combination.
How are the Leftovers?
AWESOME. We reheated leftovers of this dish in the microwave and happily gobbled them up. Your leftovers should keep for about 4 days in the refrigerator. And while I haven’t tested freezing this one, this is definitely a dish that I would normally have frozen, if we hadn’t eaten it so fast. The gravy may separate a little upon thawing and reheating, as many flour thickened sauces do, but that doesn’t mean it’s bad and won’t be noticed if it’s mixed right into your mashed potatoes.
What Percent Fat Beef Should I Use?
You can use any type of ground beef for this recipe. If you use a higher fat ground beef, like 15% fat, the extra fat will be absorbed by the breadcrumbs and make the Salisbury Steak extra tender. If you use a more lean ground beef, like 7% fat, your Salisbury Steak will be a little more firm, but will be kept moist by the egg and breadcrumbs.
What Kind of Mushrooms Should I Use?
I used Baby Bella mushrooms because they give the gravy a wonderful color and they’re quite affordable at Aldi. If you have a limited selection or Baby Bella mushrooms are too expensive in your area, regular button mushrooms can be used instead. Your gravy may be slightly lighter in color when using white button mushrooms.
Salisbury Steak with Mushroom Gravy
Servings 4Ingredients
- 1 yellow onion, divided ($0.32)
- 1 lb. ground beef ($5.15)
- 1/2 cup breadcrumbs ($0.13)
- 1 large egg ($0.23)
- 2 Tbsp Worcestershire sauce, divided ($0.05)
- 1 tsp Italian seasoning ($0.10)
- 1/2 tsp salt ($0.02)
- 1/4 tsp pepper ($0.03)
- 1 Tbsp cooking oil ($0.04)
- 8 oz. mushrooms ($1.69)
- 2 Tbsp butter ($0.26)
- 2 Tbsp all-purpose flour ($0.02)
- 1.5 cups beef broth* ($0.20)
- salt and pepper to taste ($0.05)
Instructions
- Finely mince about ½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture, the rest will be used for the gravy.
- Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, salt, and pepper to a large bowl. Use your hands to mix the ingredients together until they are evenly combined. Divide the mixture into four equal parts, and shape each into a flattened oval.
- Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate.
- While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion along with a pinch of salt and pepper. Continue to cook the mushrooms and onions over medium until they are soft. Allow the moisture released from the onions and mushrooms to help you dissolve any browned bits off the bottom of the skillet as you stir.
- Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.
- Add the beef broth and one tablespoon of Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy.
- Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top, and continue to simmer the beef in the gravy for an additional five minutes. Taste the gravy and adjust the salt and pepper to your liking.
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Equipment
- White Cutting Boards
- Liquid Measuring Cup
- Deep Stainless Steel Skillet
Notes
Nutrition
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Scroll down to see the step by step photos!
How to Make Salisbury Steak – Step by Step Photos
Mince about ½ cup of one yellow onion, and slice the rest of the onion. The minced portion will go IN the Salisbury Steaks, the sliced portion will go into the gravy. If you have a small onion, you’ll probably mince about half and slice half. If you have a larger onion, you’ll mince about ¼ of the onion and slice the remaining ¾ onion.
Add 1 lb. ground beef, the minced onion, one large egg, ½ cup breadcrumbs, 1 Tbsp Worcestershire sauce, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp pepper to a bowl.
Use your hands to combine the ingredients until they are evenly mixed. Divide the mixture into four equal pieces, then shape them into flattened ovals.
Heat 1 Tbsp cooking oil in a large skillet over medium heat. Cook the shaped patties in the hot skillet for about five minutes on each side, or until they are well browned on each side. Remove the cooked patties to a clean plate.
While the beef patties are cooking, slice 8 oz. mushrooms.
After removing the cooked beef from the skillet, add the sliced onion and mushrooms. Add a pinch of salt and pepper, then continue to cook the onions and mushrooms over medium heat until they have softened. Allow the moisture released from the onions and mushrooms to help dissolve any browned bits from the bottom of the skillet.
Once the mushrooms and onions have softened and most of the moisture has evaporated from the skillet, add 2 Tbsp butter and 2 Tbsp all-purpose flour. Continue to stir and cook over medium heat for about 2 minutes more. The flour and butter will form a paste and begin to coat the bottom of the skillet.
Add 1.5 cups beef broth and another 1 Tbsp Worcestershire sauce to the skillet. Stir and cook over medium heat, dissolving the flour into the broth. When the broth reaches a simmer, it will thicken into a gravy.
Return the beef patties to the skillet with the gravy and spoon the gravy over top.
Continue to let the patties simmer in the gravy for another five minutes.
Taste the gravy and adjust the salt and pepper if needed.
Serve with mashed potatoes and peas for a classic comfort meal!
I enjoyed with egg noodles and buttered peas. SO GOOD!
Love this recipe. I’ve made it several times following the recipe except tonight, I used chicken stock instead of beef broth and it was so tasty!
I remember the ‘Hungry Man’ frozen Salisbury steak dinner. But it cannot compare to this tasty and hearty recipe. Thank you! The Salisbury steak with mushroom and onion gravy hit a ‘home run’ with me. As suggested I served it with ‘fluffy’ mashed potatoes, the perfect pairing. I’ll be making it again for my family.
Easy and comforting. Added a little light cream at the end and served over mashed cauliflower. Husband loved this!
This recipe was so good! The gravey sauce was super tasty! This is definitely a keeper!!!!!! I had mashed potatoes and corn with it and my finance really loved it! He couldn’t quit eating!
The receipt is in the slow cooker now and so far it looks and tastes good. I can see there may be a shortage of gravy. I have packs of beef gravy mix and can add a cup or 2 if necessary.
I thin the only correction I need to make for this recipe is to double the gravy. For the life of me, I can’t seem to get that much left over without the meat sucking up the sauce, especially when I have leftover. Not a bad thing, but I want some on my potatoes too! :) My thoughts on on just doubling the broth and Worcestershire , but should I increase the butter, flour, onions, and mushrooms? Any advice would be lovely.
Doubling the liquids would work, and you’d have to double the flour and butter as well. Extra mushrooms and onions would be optional, but if you choose not to add more they would just be more dispersed in the gravy.
Delicious
This was excellent.
I finely diced the mushrooms to try to hide them from my picky kids, and they still thought the gravy was too thick/chunky.
I will definitely be making this again, but running the gravy through the blender before it gets to the table. 😆
I’ve made dozens of your recipes over and over again over the last decade or so, and this will be one to add to the short list.
Thank you!!
This recipe was easy and delicious! No modifications made. Entire family including my toddler enjoyed it.
Followed this recipe to the GD T.
(I mean to THE T. Took zero liberties. Importante: 5 minutes each side in the skillet, 5 minutes in the gravy). It was fantastic. Like being at grandmas house! But better because I’m at my house.
I was really craving Salisbury steak with instant mashed potatoes and cooked frozen peas with butter. That’s what’s for dinner. 👍🏻
Thanks!!
This looks AMAZING! I have probably a dumb question – what is the difference between Salisbury steak and meatloaf? We serve our meatloaf with gravy, so I’m wondering if we’ve been making Salisbury steak loaf? Probably a matter of semantics, but just curious if not lol
meatloaf, meatballs, and salisbury steak are definitely all in the same family, just slightly different flavors and shapes! ;)
This was really good but my patties completely fell apart. I followed the recipe to a T. It was still very good with the meat crumbled up though!! My husband and I loved the onion/mushroom gravy mix. Thanks for the delicious recipe.
Very good recipe. It wasn’t quite what i was hoping for but the wife ate it up and so did I. Thanknyou for the recipe!
I used ground Turkey because I try not to do red meats often but my husband and I both loved how this turned out.
Can’t say enough good things about this recipe, been making it regularly for a year or so now and my husband always comments on how it’s one of his favourites. One note: these aren’t really good as leftovers in my opinion, but it isn’t hard for us to finish them all in one go ;3
Could this be adapted for a slow cooker? Although excellent I like to come home on busy weeknights an have dinner ready to go.
Although you didn’t ask me, I would say yes. As always you will sacrifice texture, seriously. My suggestion would be to prep this meal the night before–it will then take only about 15-20 minutes to cook. While you could do the meat in the slow cooker, you would still have to spend time on the sides. Peel and soak the potatoes–if you dice smaller, they will cook faster–10 minutes in boiling water, and frozen peas take even less–only a couple of minutes to boil. So you might as well cook up the hamburger steaks and mushrooms fresh at the same time. While not in the recipe, I add a splash of red wine (2-4 Tablespoons) to the pan sauce. I don’t care for the Italian seasoning in this dish, just plenty of garlic. If you still want to do this in the slow cooker, I’d cut the potatoes in large pieces and cook them with the meat, mushrooms, and sauce instead of trying to mash them. The frozen peas will still take only a couple of minutes in a sauce pan.
When I was in elementary school, this dish showed up often in our school hot lunches, but Beth’s version is tastier and more sophisticated. It was also one of the very first frozen meals back in the early 50s–no question this is better.
This recipe was excellent. I believe the Better Than Bouillon added a nice flavor. This one impressed by wife and kids.
Delightful and absolutely fulfilling (emphasis on full) BUT my rating comes with a CAVEAT because I made a couple minor changes. First off I didn’t have breadcrumbs handy so I used oatmeal (a friend uses this substitution regularly in her meatloaf, I used the same amount as called for In the recipe*) and I’m not a big fan of Italian seasoning so I cut the amount in half and made up the difference in garlic powder (the gravy is also really flavorful so I definitely did not miss that quarter tsp).
*The oatmeal will look questionable mixed in and some will be visibly fried a little on the outside when you cook the steaks but when it is all done the texture was perfect and the last five minutes simmering covered up anything that didn’t look perfect. You could probably food process the oats if you are ultimately concerned about texture or presentation.
I made roasted broccoli in the oven and got some microwaved mashed potatoes from the cooler section as a shortcut but I definitely see myself making my own in the future so that way I have the full experience. Hungry man doesn’t have a thing on BudgetBytes 😊
We LOVED this dinner!! I’d never had Salisbury steak before as it always seemed to be some gross school lunch no one wanted to eat but this was amazing and the gravy was amazing and I can’t wait to have it again.
Taste was yummy but I found the steaks a little tough? I used a medium fat ground beef and followed the recipe as written. Not sure if I oversized/squished them into balls too much or what :/. But flavor was nice enough.
This was super yummy, and not too difficult to make. I guess my stove runs hot because I started the patties on medium heat and they browned too quickly and started to burn, so I switched to a medium low heat to finish cooking and was able to save them. The gravy was awesome and really flavorful. My first time making scratch gravy and it was so easy! This will definitely be a repeated recipe 👍
One of my boyfriend’s favorite dinners. He loves when I make this.
1 of my favorite recipes ♡
I just made this for tonight’s dinner – it is exactly what I remember having growing up, My mom was an amazing cook, it was like having a taste of home, again. I even doubled the recipe – I like to cook big so we have leftovers or I freeze a couple servings. I made with egg noodles and butter/brown sugar carrots. My husband is in for a treat tonight!
Oh em gee … this was so good! I’ve tried several different Salisbury steak recipes and this one is the best! Thank you, Beth!
Oh dang. So delicious. And my plate looks almost identical to the recipe photo! Woohoo! Served with mashed Yukon gold potatoes and minted peas. Thank you again! I used 90% lean ground beef.
Comfort food at its best. I hadn’t made Salisbury Steak in 30 years, and this recipe was the perfect reintroduction to an old time favourite. My husband kept saying “This is so good… this is really good!” I guess I’ll be making this again!
I have shared this recipe so many times I can’t count. It is on our permanent rotation.
I needed a project to get my mind off of a nutty work day, so I figured the all the chopping/slicing of this recipe would be a good go. I used ground sirloin and baby Bellas (same price as white at the time) and it turned out absolutely amazing. 10/10, will make again.
“Hungry Man” wishes their stuff was this good! It’s hard to believe that food this good could be so simple! You’re a genius!
This was really nice. It took some time, but it was easy to do! It looks so fancy too!
loved it!
I made this tonight and it was absolutely delicious! Thanks so much!!
I form the Salisbury steaks into patties before I cook them an wrap them up individually in plastic wrap throw them into a freezer bag. They freeze really well for up to 3 months. This way I can bring them down the night before I am ready to make them thaw them an I’m ready to cook them as per the Beth’s directions. It’s a time saver an they taste amazing.
That was the answer to my question so thank you! I want to prep them tonight (Sunday so need some lazy time,too) but wasn’t sure if you could freeze them.
This was very good in that old fashioned “hungry man” kind of way. And “hungry woman.” Thanks again, Beth, for coming up with a delish dinner easy on the wallet. Also, I had not thought of salisbury steaks in years and it definitely hits a certain spot.
It was very good. As a novice chief cook and bottle washer I think the prep time of 10 minutes is overly optimistic. Closer to 30 for me. Anyway it was worth it
Dennis, for faster prep, I grate the onion, use half in the meat and half in the gravy, where it disappears.
Humble recipe made sophisticated by the quality of the gravy (use remaining sauce from a chicken stew). For portion control, I divided the meat into 8 patties the size of the palm of my hand. Tasty and satisfying.
We’ve added this recipe to our regular dinner rotation list! It is soooo easy and delicious!
This was delicious! Even my super critical husband liked it! Thank you so much for sharing!
Added seasoned cooked lentils to a pound of ground beef to stretch the meal and added a little Old Bay to the gravy. Used garlic salt instead of regular salt. Excellent! Will go into my rotation.
Excellent Beth, thank you! My family enjoyed it tonight with leftovers for tomorrow!
Love this recipe as is. Sometimes for an extra kick I will add sliced bell pepper and tomatoes with the mushrooms and top the hamburger patty with cheese!
O. M. G. This was so good and came together pretty quickly, even though I forgot to take out hamburger last night and had to put some on defrost in the microwave. During the thaw out time I chopped everything, got the potatoes boiling and took out all the spices. Thank you so much for this wonderful recipe…the first bite took me back in time, only this is so much better than the TV dinners!
My entire family loves this recipe and it’s so forgiving and versatile: basically any veg you have on hand goes well with it, and gravy can be adjusted easily to your taste. Made this 3 times already and each time it’s a winner.
Great recipe, but I would make the Salisbury steak patties ahead of time an freeze them then make them during the week. Not a great recipe for a week night. But, it’s still excellent. It’s tough when you work an get home late.
Absolutely freaking delicious! Thanks Beth for another awesome, scrumptious, affordable recipe.
My 14yr old son made this for dinner tonight!!
This recipe turned out so delicious! Every recipe I have tried from budget bytes has been fantastic!
I cooked this last night and it was a BIG hit with both my teenagers and my hubby. Will definitely make it again! Thanks for another great recipe.
This was as delicious as it looks! Being kids of the 70’s & 80’s, my husband and I have a nostalgic affinity for Salisbury steak – but this is an amazingly good version of the classic. Rave reviews from the whole family. I did cook the diced onion before adding them to the beef mixture, but that’s just personal preference.
Hai i from the The Netherlands and i like this recipe very much thank you
I made this last night! I haven’t had Salisbury steak in so long and this was pretty good. I am slow at prep work so I figured it would take me an hour to make dinner but husband says it took me an hour and a half. Ah well just never going to be efficient at making dinner. Thank-you for the recipe! It was easy to follow and since it is just the two of us I had dinner and lunch the next day.
Delicious!! My husband loved this so much he asked me to make it again just 2 days later. Quick and easy recipe that is now in “the rotation” of our regular go-to meals.
Delicious recipe!
I used Beyond Beef (and veggie stock) to make it vegetarian and it turned out pretty well. If anyone else is doing the same, you may want to add some extra breadcrumbs because my “meat” mixture came out a little softer than I wanted.
Delicious and easy recipe. Will definitely make again.
Absolutely delicious. My husband and I both enjoyed this comforting meal. Next time I may cook the onions beforehand, but that’s just personal preference.
We had this last Saturday, and it was absolutely the VERY BEST Salisbury Steak recipe we ever had (we made several). I used low sodium Worstershire sauce, low sodium broth, & Baby Bella mushrooms. Even though I used 96/4% Ground Sirloin, the patties were super tasty & juicy. And WOW, the gravy was FABULOUS!! This recipe is truly a keeper. BTW, I plan to double the meat mixture & it’s seasonings to make a MEATLOAF next week. Thanks so much for this lovely recipe. :-)
Is there anything I can substitute for Worcestershire sauce?
If you’re out of Worcestershire sauce, use 2 teaspoons soy sauce, 1/4 teaspoon lemon juice,1/4 teaspoon sugar and a dash of hot sauce for every tablespoon Worcestershire the recipe calls for.
So much hearty earthy deliciousness! This recipe is awesome, easy, and honestly a real treat! Thank you again for yet another recipe added to our family’s rotation.
My husband, two college kids, and I loved this! Sadly, I had no mushrooms so we had onion gravy, but it was super tasty. I served it with green beans and mashed potatoes. A winner. Thank you.
This one was delicious! My husband and somewhat picky son loved it!
We will definitely enjoy this one again!
OMG!
This looks like a great and tasty meal.
I gotta try this recipe.
Thanks for sharing.
Ok this was great! I didn’t have mushrooms but a large onion did the trick. I also had to sub soy sauce for Worcestershire since I was out.
Hubs and I both thought it was like French onion soup – I could have eaten just the sauce! Which was good because I made no-knead bread and forgot the salt which ruined taste and texture … but in this sauce the crust was still good!
I made this tonight for my husband and my father. We were all very impressed with the delicious flavors of this meal. It will definitely go on rotation. I did not make any changes to the recipe-followed it as written. Thank you for another winner Budget Bytes!
Yum, yum, yum! This brings back memories of my childhood. I loved the Salisbury steak frozen dinners, but this was so much better. Thanks for the great recipe!
This is delicious and is real comfort food. Made mashed cauliflower instead of potatoes, which lightened up the meal. Going in the rotation. Thanks!
My husband HATES Salisbury steak, but I’ve always loved it. I’ve never attempted to cook it because he has always said how awful he thinks it is. So when I made it tonight, I promised him that if he didn’t like it, I would never make it again. When he took the first bite, he stopped and said that this is 1000x better than any Salisbury steak he’d ever had and said that I should definitely make it again. Thank you so much for another amazing recipe.
I made this recently and it was really, really delicious-thanks! My only change was to use an old diner trick: coat the beef patties in AP flour. Firmly pat it on, then proceed with the recipe. The flour forms a crust on the meat during browning. It later dissolves and thickens the gravy without having to add flour and butter to the skillet. I put the whole mixture in a Dutch oven for a long slow bake, about 1 1/2 hrs, because all I had on hand was extremely lean beef that I was afraid would be tough with a short cooking time. The meat was tender and the gravy silky smooth. So good!
Thank you for that tip-I might try that out sometime.
I subbed out the salsbury steak with some meatloaf I had in the freezer, but other wise followed the mushroom gravy. Yum. I upped it to two cups of broth just for a little extra. Turned a plain meal into something more.
My steaks cracked apart, but it doesn’t seem like anyone else’s did. What is the most likely culprit? Obviously not a big deal, but every chef wants their dish to look good!
Salisbury Steak with mushroom gravy and mashed potatoes has been a Top 5 Favorite Meal of mine since I was a young boy. Like Spaghetti and Meatballs with sauce, or Shepherd’s Pie, it is one of those ultimate comfort foods that I will never say ‘No” to.
Thank you for this recipe, Beth. I will give your version a try and report back on the outcome. Stay safe and take care of those you love.
A comment on this page, not on the recipe: I know you folks have to make money, but I counted and interspersed between all your photos on this article there were THIRTEEN graphic ads about toenail fungus. Barf—not exactly appetizing. I get that you cannot control how or what Google distributes as ads, but it may be worth a rethink or a dial-back. It makes the beautiful posts you make nearly unreadable, which is a real shame :(
Just finished the dishes… This was awesome. It is like a throwback to different time. Easy to make, economical, and hey, i found flour this morning — Score! — I’ll definitely be making this again. Thanks for posting this.
My roommate and I both salivated all over this photo, thus it was dinner last night. Absolutely perfect. When I was a kid I always picked Salisbury steak for my TVs dinner because I could count on peas and not some weird vegetable.
Hi! I’m really excited to try to make this – it looks delicious! Question, though…can I use panko breadcrumbs? Does that make a difference?
Yes that will work!
My WHOLE family ate this! That never happens. Thanks for an awesome family friendly recipe!
I discovered your blog a few weeks ago and I love it. I made Salisbury Steak yesterday and it turned out perfect. Since I am German I had never heard of a thing called Salisbury Steak before and don’t share the “cafeteria trauma” 😉
It was absolutely delicious, just as any other recipe from your blog I’ve tried so far. Only little challenge for me: I always have to start by calculating what ounces, libras, cups etc are in grams and milliliters…. 😀
Wow, this was fantastic. This is going into our rotation.
Delicious! An extra kick to what I call hamburger steak. The whole family ate every bite so I know it was a hit.
This was decadent! The umami flavor was delightful and satisfying.
Mushroom gravy elevates everything. This looks so good I shared it with my husband and best friend. I am going to try making this, this weekend :). Thank-you for the recipe!
Did you use 80/20 beef?
Mine was 85/15. :)
Oh yay! I’m gonna plan to make this on Saturday. I’m all out of mushrooms but I’m sure the gravy will be just as good without it!
Your experience might have been frozen tv dinners, but I remember this from the school “cafeteria” in the 50s. It was a favorite kid meal, mushrooms and all. I lived in a rural area, and most of us had family members who foraged mushrooms spring and fall, so we liked canned mushrooms, too–they weren’t as generous in the gravy as your recipe, and fresh mushrooms seasonal in those days. Those who didn’t like them just scraped them off. The meal was always served with mashed potatoes and peas. Because meals included bread and dessert, it was probably served with a roll and canned fruit. In those days, school lunches were cooked from scratch by actual lunch room staff. I often made this early in my marriage, but somehow in the intervening years it disappeared from our dinner rotation. And as Muriah says, more gravy IS always better. When I make it now, I add a splash of red wine to the cooking liquid to deepen the flavor.
So do you mix the BTB into the broth before adding it to the pan? How much do you use?
It’s typically 1 teaspoon per 8 ounces of water. About 1.5 teaspoons should be just fine.
Oh how fun! This fits into the same category as your chili cheese beef n’ mac (aka Hamburger Helper) (https://www.budgetbytes.com/chili-cheese-beef-n-mac/) and it’s another nostalgic meal for me too! With the mashed potatoes and peas.. and some sort of “dessert”.. was it a brownie or apple crumble? I might have to google this…
I made this tonight with ground turkey. It came out delicious! My husband and I ate basically the whole recipe, our 10-year-old refused but that is pretty normal. The only change I would make next time is increasing the amount of gravy, because more gravy is always better.
Our family loved Salisbury steak TV dinners when I was a child. We were allowed once a month. It’s my taste memory. I remember the gravy being clear, so maybe I’ll use cornstarch to get that effect. Dinner is over now but I’m going straight to the freezer for a pound of burger. I’m so glad you use your whims.