Beef

Salisbury Steak with Mushroom Gravy Recipe for Two

Salisbury Steak with Mushroom Gravy

This Salisbury Steak with Mushroom Gravy recipe is quick and delicious! The beef is savory and the creamy mushroom gravy is perfect served over mashed potatoes.

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This recipe serves 2 people, is cooked in one pan, and ready in just 30 minutes. You can adjust the serving size in the recipe card below.

 

How to make Salisbury Steak with Mushroom Gravy:

In a large bowl, mix together the ground beef, onion flakes, 1/8 teaspoon bouillon, onion powder, parsley, celery seed, paprika, black pepper, bread crumbs, and milk. Don’t over mix. Shape into 2 patties.

ground beef, onion flakes, 1/8 teaspoon bouillon, onion powder, parsley, celery seed, paprika, black pepper, bread crumbs, and milk unmixed in a bowl

 

Heat a large frying pan over medium-high heat. Spray with non-stick spray.

 

Dredge the patties in flour to coat. Brown the steaks on both sides in the hot skillet for about 30 seconds to 1 minute on each side. Drain on paper towel and drain the grease from the pan.

two salisbury beef patties cooking in a frying pan

 

In the same frying pan, mix together the cream of mushroom soup, 1/4 teaspoon bouillon, Worcestershire, mushrooms, onion and water.

 

Return the browned patties to the pan and cover with some gravy.

two salisbury beef patties cooking in a frying pan covered with mushroom sauce

 

Place a cover on the pan and turn the burner down to medium-low. Simmer for 15 – 20 minutes.

 

Serve over mashed potatoes, cooked rice or egg noodles.

 

 

Salisbury Steak with Mushroom Gravy Recipe for Two

 

 

 

Yield: 2 servings

Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy
This Salisbury Steak with Mushroom Gravy recipe is quick and delicious! The beef is savory and the creamy mushroom gravy is perfect served over mashed potatoes. This recipe is cooked in one pan, and ready in just 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1/2 lb ground beef
  • 1 Tablespoon dried onion flakes
  • 1/8 teaspoon low-sodium beef bouillon granules
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon parsley flakes
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1/8 cup Italian seasoned bread crumbs
  • 1/8 cup milk
  • 1/8 cup all-purpose flour
  • 1 can condensed cream of mushroom soup
  • 1/4 teaspoon low-sodium beef bouillon granules
  • 1 Tablespoon Worcestershire
  • 1 cup mushrooms, sliced
  • 1/2 onion (diced)
  • 1/4 cup water

Instructions

  1. In a large bowl, mix together the ground beef, onion flakes, 1/8 teaspoon bouillon, onion powder, parsley, celery seed, paprika, black pepper, bread crumbs, and milk. Don't over mix. Shape into 2 patties.
  2. Heat a large frying pan over medium-high heat. Spray with non-stick spray.
  3. Dredge the patties in flour to coat. Brown the steaks on both sides in the hot skillet for about 30 seconds to one minute on each side. Drain on paper towel and drain the grease from the pan.
  4. In the same frying pan, mix together the cream of mushroom soup, 1/4 teaspoon bouillon, Worcestershire, mushrooms, onion and water.
  5. Return the browned patties to the pan and cover with some gravy.
  6. Place a cover on the pan and turn the burner down to medium-low. Simmer for 15 - 20 minutes.
  7. Serve over mashed potatoes, cooked rice or egg noodles if desired.

Notes

 

 

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 487 Saturated Fat: 10g Cholesterol: 89mg Sodium: 1443mg Carbohydrates: 28g Fiber: 2g Sugar: 5g Protein: 30g

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3 Comments

  • Reply
    Sherrie
    August 16, 2018 at 6:08 pm

    I just made this for dinner and we loved it. So glad I found your website as my husband and I are empty nesters so I’m again cooking for two.

    • Reply
      Zona
      August 17, 2018 at 8:27 am

      Hi Sherrie, my husband and I are empty nesters too so I get it 🙂 That’s how this recipe blog was born! Thank you for the lovely compliment, I’m glad you enjoyed this recipe!

  • Reply
    Tweetybird
    March 12, 2019 at 9:51 pm

    I made it and it was delicious and great taste. Didn’t change a thing just the way the recipe said . Thanks for sharing a great recipe

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