Hearty Salisbury Steak with a Mushroom and Onion Gravy

Salisbury Steak with Mushroom and Onion Gravy

Like many recipes that are considered to be traditional American dishes, this recipe is actually a variation of Hamburg Steak that comes from Germany. Although it could be served with something else, mashed potatoes are the natural accompaniment, especially with the rich brown gravy. It s an inexpensive way to feed a crowd, but that doesn't mean that it isn't packed with flavor and something that people will truly enjoy.
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, German
Servings 4 people


  • Skillet


  • 1 lb Ground Beef
  • 2 tbsp Bread Crumbs or Panko
  • 1 large Egg
  • 2 cloves Garlic minced
  • 10 oz Mushrooms sliced into quarter-inch slices
  • 1/2 Onion sliced thin
  • 2 cups Beef Stock or Broth
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Vegetable Oil
  • 3 tbsp Unsalted Butter
  • 1 tbsp Fresh Thyme
  • 3 tbsp All-Purpose Flour
  • 2 tsp Worcestershire Sauce
  • Salt and Pepper to taste
  • Parsley for garnish


  • Combine the bread crumbs, ground mustard, paprika, and 1 minced clove of garlic in a large bowl
  • Add the egg and hamburger to the bowl and mix by hand until thoroughly combined
  • Make four oval patties, about one-inch thick, with the meat mixture
  • Heat the vegetable oil in a large skillet over medium-high heat and then brown the hamburger patties, cooking them about 3 to 4 minutes per side
  • Transfer the patties to a plate, they will finish cooking in the gravy
  • Turn the heat down to medium, add the thyme and mushrooms, and cook until the mushrooms are browned, about 8 minutes
  • Add the butter, onions, and remaining minced clove of garlic and cook until the onions are translucent, about 10 minutes
  • Whisk the flour into a 1/4 cup of the beef stock to make a slurry
  • Add the beef stock, flour slurry, and Worcestershire sauce to the skillet and turn the heat up to medium-high in order to bring it up to a slow boil to allow the sauce to thicken
  • Nestle the patties into the mushroom and onion sauce and cook until the hamburger is fully cooked, about 10 minutes
  • Plate the individual patties and spoon the mushroom and onion gravy over the top, serve with mashed potatoes
Keyword gravy, hamburger, mushrooms, onions

Some of Our Favorite Family Recipes

For whatever reason, most of our traditional family recipes seem to be ones that we make during the autumn and winter seasons. They tend to be meals that we create in large batches and either enjoy the leftovers the next day or freeze to have at a later date. Most of these were handed down from family member to family member by example and not written down. Cooking is one of those things that definitely can bring a family together, regardless of where you live or where you are from. It is probably one of the reasons why we enjoy eating traditional meals when we travel to places, because the food will also give you a sense of the people. Here are a few of our family’s recipes that we’ve posted over the past few years.

Traditional Lasagna with Garlic Bread

Meat Lasagna – We certainly enjoyed having lasagna in Rome and Florence, but our homemade lasagna is still one of our favorite meals. We also tend to make our own garlic toast to go along with it as we really like that combination. We always make a large batch so that we can have plenty of leftovers.

Homemade Chili

Red Chili – You will find many different varieties of chili as you travel throughout the southwest. From green chili to red chili, with or without meat, spicy or not spicy, they are all usually interesting and have plenty of flavor. Our version combines kidney beans and chili beans to create a very hearty meal.

Moist and Delicious Pumpkin Cookies

Pumpkin Cookies – We bake these cookies every year in October or November and it is a way to welcome the change in the seasons. We typically make a couple dozen and then share them with our friends, who always look forward to them as well. It is a simple recipe, but the cookies are moist and delicious.

What We Call Egg Slop

Egg and Hash Brown Potato Skillet – That isn’t the actual name of it, but egg slop doesn’t quite describe the dish. What makes this unique is the sauce that we make from chili powder and other seasonings. We have always had it for dinner, but it would make for a good weekend breakfast as well.

Cooking Our French Stew

French Stew – This is an inexpensive meal that combines fresh ingredients in a simple way to make a “stewp”. Similar dishes can be found in the countryside’s of many different countries and is typically considered to be a hunter’s stew. A hunter stew is usually made from meat, potatoes, and vegetables, whatever happens to be available at the time.

Semi-Deconstructed Turkey Pot Pie

One of the meals that we had when we visited Strasbourg was a very rustic chicken pot pie. Because of the fact that we wanted to share it, they basically prepared it deconstructed for us, which we actually enjoyed. We decided to make our own version of this hearty meal and it turned out quite delicious. Needless to say, it certainly wasn’t as elegant as the meal we had in France, but since it was just a weeknight meal for the two of us, that was perfectly fine. We happened to have left over turkey, so that is what we chose to use, but you could easily do something similar with beef, chicken, or even lamb. You could also use a puff-pastry instead of biscuits, but we liked the biscuits as it made a cross between a pot pie and dumplings. Obviously this recipe is very versatile, so you could add in different vegetables to create your own spin on the meal. It is really about what leftovers you may have on hand and what flavors you prefer.

Pot Pie Filling in Strasbourg

Our Pot Pies for Two


  • 3 cups Turkey Stock (we used homemade stock, but you can use store bought chicken stock)
  • 1/2 cup All-Purpose Flour
  • 1 cup Red Onion – chopped
  • 1 cup Celery – sliced thin
  • 1 cup Potatoes – peeled and diced
  • 1 cup Carrots – peeled and sliced
  • 1 1/2 cup Cooked Turkey – diced
  • Biscuits – store bought or homemade
  • 1 tsp Fresh Thyme
  • Salt and Pepper to taste



Sauté the onion and celery in a skillet over medium-high heat until they are soft and translucent. In a medium sauce pan, melt butter and stir in the flour to create a rue and add the stock and continue heating on medium-high heat until it simmers (alternately, you can heat the stock in the pot and mix the flour and some cold water in a bowl to create a slurry and then add that to the simmering stock). Add the carrots, potatoes, and cooked onion and celery to the broth. Reduce the heat to low and simmer for about 2 hours, stirring continuously. Once the potatoes and carrots are tender, the stew is done. Pre-heat an oven to the temperature in the biscuit directions (350 degrees in our case). Pour servings of the stew into oven-safe bowls and put the uncooked biscuits on top of the stew trying to cover it is fully as possible. Place the bowls in the oven for the time in the biscuit directions (16 minutes in our case). Remove and serve.

Sauté Onions and Celery

Simmer Pot Pie Stuffing

Put in Bowl with Biscuits and Bake

Our Version of the Pot Pie