• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Salisbury Steaks with Mushroom Gravy

Salisbury Steaks with Mushroom Gravy

January 21, 2013 · WCC Administr@tr · 2 Comments

8391389514_28fc39a46c-1165040

Comforting meals. That’s what tends to peak my interest these days in planning meals for the week. As I was skimming through recipe ideas, I came across one for these Salisbury Steaks with Mushroom Gravy. The recipe was a hit with no leftovers. In fact, dinner was pretty quiet because we were too busy savoring every bite! Juicy, seasoned beef patties are topped with a red wine mushroom gravy to make it even more comforting…


The Baron isn’t a big fan of meatloaf, so this was a great alternative. I especially like it since it’s like a dressed up hamburger without the bun (which I’m used to being gluten free). The deliciously seasoned beef patties gets a lot of flavor from grated onions and minced garlic cloves. Feel free to add in your favorite steak seasoning in place of plain salt and pepper. If those patties aren’t enough, then the savory red wine and mushroom gravy will put the dish over the top. You can use either button or cremini mushrooms for the gravy. To make this gluten free, I used gluten free all purpose flour but regular all purpose flour will do just fine. I’ve also included make ahead tips below.

Salisbury Steaks with Mushroom Gravy
recipe from Cooking Light

Ingredients
  • 1/3 cup grated onion, divided
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 1 pound ground sirloin
  • Cooking spray
  • 1 tablespoon butter
  • 8 ounces button mushrooms, sliced
  • 1/3 cup dry red wine
  • 1 1/4 cups beef broth
  • 1 tablespoon {GF} all-purpose flour
  • 1 teaspoon red wine vinegar

Cooking Directions

  1. Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties.
  2. Heat a {cast iron} skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned; transfer patties onto a plate and set aside.
  3. Melt butter in pan. Add mushrooms; saute 4 minutes.
  4. Stir in wine and remaining onion; cook 2 minutes.
  5. Combine broth and flour in a small bowl to create a slurry; add to pan, and bring to a boil. Cook 5 minutes or until thick.
  6. Add patties and vinegar to pan; cook 2 minutes.
Make Ahead Tip: The patties can be made ahead and frozen either cooked or uncooked. To finish making the dish, just defrost the patties and continue on with the recipe from step 2 (if patties are uncooked) or step 3 (if patties are cooked.) Alternatively, you can make this dish completely from start to finish, cool and then freeze. Simply thaw and warm up in a 350 degree oven before serving.

PIN THIS RECIPE!

Salisbury Steaks with Mushroom Gravy

salisbury2bsteaks2bw2bmushroom2bgravy2bpin-7779882

Uncategorized

Previous Post: « Chocolate Hazelnut Cake
Next Post: Loaded Scalloped Potatoes »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. BMK says

    January 21, 2013 at 3:35 pm

    These looks good. I love the freezer options. I've been looking for good salisbury steak recipe. Will try this one soon!

    Reply
  2. Stephanie says

    March 15, 2013 at 12:52 pm

    I made this for dinner tonight and it was great! Next time I think I'll probably just use a little garlic and onion powders to season the ground beef rather than dealing with the garlic cloves and extra onion. Using the real thing definitely provided a nice, fresh flavor, but the gravy is so flavorful on its own I think subbing the powders would be just fine and a little quicker. The gravy was super yummy!

    I appreciate the make ahead tips. I definitely think I'll try the recipe out by making the patties ahead of time as I can easily put the gravy together while I'm waiting for potatoes to boil for a side. Thanks for sharing the recipe!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago