How to Make Easy Salisbury Steak

This easy and quick (and delicious!) meal is perfect for chilly nights or even a game night. I made this for dinner last night and it was the most delicious and tender piece of ground beef I have ever tasted. Almost a glorified hamburger, Salisbury steak is chock full of flavor and produces a moist patty of beef that is the ultimate in terms of dinners made with ground beef.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 lb. of ground beef
• 1 (6 oz.) package of stuffing mix
• 1 & 1/4 cup of water
• 1 can of Campbells beef gravy
• chopped or minced onions
• sliced mushrooms

1. Spray a large rectangular baking dish with cooking spray and set aside. In a large bowl, combine the ground beef with an entire package of dry stuffing mix and water. Add some chopped onions, as much as you desire. Mix well until all ingredients are incorporated together.
2. Take some of the ground beef mixture and shape into round patties. Place each patty into the rectangular baking dish. Place into the oven and cook at 375 for 25 minutes.
3. Take fresh mushrooms and slice each mushroom until you have sliced up an entire package of fresh mushrooms. Set mushrooms aside. In a pot, empty one can of Campbells beef gravy and add some mushrooms to it. Mix until all mushrooms are coated with the gravy.
4. After the beef patties have been cooked for 25 minutes, remove the baking dish from the oven and pour the gravy over all the patties. Then add the rest of the sliced mushrooms to the baking dish. Place the baking dish back into the oven and cook for another 15 minutes or until the beef patties (aka Salisbury Steak!) is no longer pink on the inside, or until a meat thermometer shows a temperature of 165 degrees. Remove dish from the oven and serve!

Tips & Warnings

• You can use a fresh onion to chop or mince or you can use dried chopped onions in a container.
• You can use fresh mushrooms or you can use sliced canned mushrooms.
• You can use plain beef gravy or you can use beef gravy that already has onions in the gravy.
• You don't necessarily have to use a canned gravy, you can use a dry gravy powder mix if you desire, however canned gravies usually produce more gravy.
• The brand or flavor of stuffing mix you use is up to you. Whatever flavor you desire. I used Pepperidge Farm Herb flavored stuffing mix for my Salisbury Steak patties.
• You do not have to pour the gravy over the patties, you can simply cook the patties and then add the gravy afterwards. If you do this, make sure to heat up the gravy on the stove with the mushrooms in the gravy so that the mushrooms will soften.
• This dish can be served with mashed potatoes, sweet potatoes, baked potatoes, vegetables of your choice, dinner rolls, etc. I served this dinner last night with a side of canned sliced carrots and canned whole green beans.
• Fresh mushrooms have a tendency to shrink when cooked in the oven. If you do not want your mushrooms to shrink that much, add them about 5-10 minutes before removing the dish from the oven. Beware, however, that fresh mushrooms that have not cooked for very long will be slightly crunchy and/or tough.
• The patties will absorb alot of the gravy. If you want alot of gravy left over you can add the gravy late in the cooking process, or simply add the gravy to the patties after the patties have come out of the oven.
• Do not be apprehensive about adding dry stuffing mix to the ground beef. The stuffing mix will not cause the patties to be crunchy. The stuffing mix will absorb any water and fat the beef gives off. The stuffing mix results in a very tender and soft patty.