the conventional pumpkin pie is replaced with a light, fluffy version. Gingersnap cookie crumbs can be used as a substitute if you don’t have crystallized ginger on hand.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground beef
- 1 egg
- 3 tablespoons crushed buttery round cracker crumbs
- 2 tablespoons finely chopped onion
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon poultry seasoning
- 2 (4 ounce) cans sliced mushrooms with juice
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 3 cubes beef bouillon
Instructions
- In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.
- Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.
- Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 9 g |
| Sodium | 951 mg |
| Sugars | 7 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted good but the gravy was floury and its color was unappealing. It was difficult to stir the gravy once the meat was placed in the pan so it started to thicken in clumps around the meat. Not worth the effort.
LOOOVE this recipe, it’s my once a week meal. I change just a tiny bit of it tho but not much. I use italian bread crumbs and fresh mushrooms instead. I add minced garlic with the mushrooms and I use 1.5 cups of milk and 1.5 cups of beef broth or stock whichever I have on hand. I serve it with crescent rolls to soak up the gravy and a veggie usually broccoli. BOMB.
Easy, quick, delicious
Absolutely awesome. Soooooo good! I added some Worcestershire to the ground beef mixture and a little into the gravy as well. If you love mushrooms, you will love this!
Smells so goods and I can’t wait to start diggin
I have never been able to make a gravy of any kind. This is simple and awesome. The family loved it. We put this over egg noodles.
Delicious! However I have to say that there is no way you’re going to get 6 1-inch thick patties out of 1 pound of burger. I made 4 patties about 1/2-inch thick. Next time I’ll use 2 pounds of burger and double the seasoning, etc. Great flavor and that’s what really matters.
Started off with 21 oz beef since that is what came in the package. Substituted 1/4 c Italian bread crumbs for crackers. Sauteed 1/2 red onion. Put in Montreal seasoning for salt and pepper. Did not use poultry seasoning. Used 8 oz fresh mushrooms. . Delicious.
This recipe turned out better than I was expecting it to, since I’ve never made Salisbury Steak. Here are the changes I made: 1) Saute 1 medium onion until carmelized. Push the onions to the side of the frying pan while the patties are cooking. 2) After I put the patties in the oven to stay warm (on “Warm” setting, I sauteed a container of fresh mushrooms, not canned. 3) Add the milk and bouillon to the pan with the sauteed onions and mushrooms. I substituted 3 heaping teaspoons of”Better Than Bouillon” paste for bouillon cubes. Side notes: I served this with a wild rice pilaf. Since the salisbury steak mixture is tan and wild rice is a very dark brown, I added lightly sauteed carrot shreds (bought shredded from the store) and frozen peas to the wild rice. Actually, I transferred the wild rice to the same pan I sauteed the carrots and peas in. Along with steamed broccoli, the green from the peas and broccoli and orange from the carrots made the plate more interesting to look at.
Made a very good week night meal. Next time I’ll probably use fresh mushrooms and maybe some onions like suggested by others, but this is good as is.
I used fresh mushrooms and onions. Sautéed them prior to the meat. Used 1.5 cups of milk and 1.5 cups beef broth as others suggested. Made with a side of mashed potatoes. Whole family loves it.
Absolutely loved it. It was easy especially for a newb like me. I only have about 5-6 dinner recipes that both my husband and I like and this will be added to that. Thank you!!!!
This is incredible comfort food that isn’t outrageously unhealthy (not that it qualifies as “health food” though). I make it according to the instructions, except I reduce the amount added salt. I leave the drippings in the pan (turning the heat up pretty high to cook the patties) and then let any additional excess fat drain from the patties as they are sitting aside while I make the sauce—but there’s not much excess fat to begin with since I use lowest fat hamburger meat available. Using a huge pan helps so that there is plenty of space between the patties as they cook so that liquid doesn’t accumulate around the patties and “steam” them, and the fat can cook down to that crispy crusty deliciousness that adds the hearty beef flavor to the sauce. This makes excellent leftovers, too!
Really, really tasty. Our guests loved it and took the recipe home with them.
Quite easy and very tasty. Not for dress-up company
It was so good!!! I did change it a bit I did half the milk and the other half beef broth. I added a can of cream of mushroom soup and onions.
I made this using 2 cups of beef broth and 1 cup of milk, and used fresh mushrooms, as that’s all I had, oh, and one minced garlic clove in the meat mixture. It’s WONDERFUL!!! We were both in comfort food heaven!! Thanks for a great recipe!
Yum
This turned out really good. I only added 2 bouillon so it wouldn’t be too salty. It took longer to thicken than I expected so I was worried it wouldn’t. It turned out fine. I also added more pepper to the gravy.
My husband and I both really liked this. I did add sliced onions along with the mushrooms. I didn’t think it was going to hold together – I had 1.11 lb. of hamburger meat, so maybe that made a difference. It made great leftovers, and I will make this again.
loved it!!!