Delicious and Easy Salisbury Steak

Salisbury Steak is very easy to make and is a great dinner option that is filling and comforting. It is my go to recipe for dinner guests that will please all pallets on short notice. I also like to make a large batch on Sundays to eat a few times during the week or to re-heat for lunch at work. You can make this with ground beef or ground turkey and it tastes great with either one.

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Salisbury Steak Ingredients

Recipe makes 9-10 patties

2.5 – 3 pounds (48 oz) of ground turkey or ground beef

1 envelope of Lipton Recipe Secrets Onion soup mix (sold in a box in the soup isle 2 oz with 2 envelopes)
2 cups of Italian bread crumbs (depending on the amount of meat, you may need to increase to 2 1/2 cups)
2 large eggs
1 can of Cream of Mushroom soup – 10 1/2 oz (298 g)
2 jars of Heinz Home Style Mushroom Gravy – 12 oz (340 g)
2 Tablespoons of Ketchup
1 – 4 ounce can of mushroom pieces
1 medium onion finely chopped
2 Tablespoons of olive oil, canola oil or vegetable oil

Seasonings:

1 teaspoon coarse black pepper
1 teaspoon of Tony Chachere’s Original Creole Seasoning
2 Tablespoons of parsley flakes or 1 bunch of parsley finely chopped
1 Tablespoon of garlic powder or granulated garlic
1 Tablespoon of Worcestershire sauce
1/2 teaspoon of dry mustard powder
1 teaspoon of onion salt

Supplies

Large cooking pan
Cooking spoon
Large mixing bowl
Mini Chopper

Directions For Salisbury Steak

In a large bowl, crumble the ground turkey/beef with your hands.
Finely chop the onion or chop in a mini food chopper/processor.

Add in the chopped onions, eggs, parsley, 1 jar of mushroom gravy, bread crumbs and seasonings.

Mix well with your hands and form into patties. They should be about 4 inches and thick.

In the large skillet, heat the oil on medium heat and cook the patties 5 minutes on each side. The stove should be on medium heat.

Remove the cooked patties and set to the side.

Once all the patties are cooked, you will start the gravy for the Salisbury steak.
In the same skillet, drain any oil then add the cream of mushroom, the other jar of mushroom gravy, ketchup and mushrooms. I like to add more parsley for color but this is optional. If you want more color to the gravy add 2 tablespoons of dried parsley or chopped parsley.