Salisbury Steak in a Mushroom Gravy with Mashed Potatoes ***

From, Me

I had Salisbury Steak from The Cheesecake Factory earlier this week. I haven't had Salisbury Steak in ages. It was surprisingly good. So, I decided to whip up a batch for my family. I looked at various recipes online and combined them to come up with this version. (It's closest to the recipe from It was a hit! Do give it a try.

For the 'Steaks':
4 slices of bread (use any kind you have on hand)
1 cup skim milk
1 lb. lean or extra-lean ground beef
2 eggs
1/4 cup Vidalia onion, minced
1 clove of garlic, crushed or minced
1/2 teaspoon ground sage
1/2 teaspoon ground oregano
1/2 teaspoon ground basil
1/2 teaspoon ground summer savory (if you can find it)
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1 teaspoon Worcestershire
1 teaspoon mustard (I used whatever I had)
1 tablespoon fresh parsley, minced (I added this as I had it in my fridge)
1 tablespoons vegetable oil

For the Gravy:
1 tablespoon butter
1/2 lg. red onion, sliced about 1/4" thick
1 clove of garlic, crushed or minced
4 tablespoons red wine
1 cup beef broth (I use the low sodium, 98% fat free Swanson's broth.)
2 dashes Tabasco
1 teaspoon Kitchen Bouquet
1 1/2 teaspoons corn starch dissolved in 1/4 cup of water
salt and pepper, to taste
1 package mushrooms, sliced

1.  Prepare the 'steaks'.  Break up the bread and soak it in the milk.  Let it sit to absorb the milk while you get the rest of the ingredients ready.  In a large mixing bowl, add the ground beef, eggs, onion, garlic, sage, oregano, basil, savory, pepper, salt, Worcestershire, mustard, and parsley.  Wring out the milk from the bread that you have soaking.  Add the bread to the mixing bowl with the 'steak' mixture.  Mix with hands and form into oblong patties about 1" thick.  You can get 4 nice sized patties.

2.  Pre-cook the 'steaks'.  Heat a heavy bottomed pan over medium-high heat, about 2-3 minutes.  Add the oil and brown the patties for about 4 minutes on each side.  Depending on the size of your pan, you may have to do this in batches (If this is the case, divide your oil among the batches).  Remove the patties to a plate and set them aside while you make the gravy.

3.  Cook the gravy.  In the same pan you cooked the patties, add the butter.  Let the butter melt and then add the red onion.  Cook the onion for about a few minutes then add the garlic and continue to cook until the onion is nice and caramelized.  Once the onion is caramelized, remove it and set it aside.  Increase the temperature and add the wine.  Use a wooden spoon to make sure whatever is stuck to the pan is removed.  Now add the broth, Tabasco, and Kitchen Bouquet to the pan.  Bring the gravy to a boil, taste, season with salt and pepper.  Shut off the range.  Add the cornstarch mixture and stir.  If the gravy is not thick enough for you, dissolve some more cornstarch in a bit of water and add it until it suits your taste.  Add the mushrooms and give the gravy a good stir.

5.  Cook the 'steaks'.  Return the pre-cooked patties to the pan.  Try to make sure that all patties are covered with the gravy.  Cover the pan, turn the heat to low so the pan is simmering, and let the steaks cook for 20 minutes.  Once the steaks are cooked, place one steak per plate and spoon some of the mushroom gravy over it.

I served the 'steaks' with simple mashed potatoes and quick sauteed green beans that I prepared while the steaks were in the oven :)

Note:  You can leave the wine and Tabasco out of the recipe if you are serving children.