Stuffing Salisbury Steak with Mushroom Gravy


Remember when Salisbury steak was a popular way to stretch ground beef?  Well, it still does, and it’s still good.   I used some leftover stuffing mix for the crumbs, and they added a lot of flavor.
You can make 4 dinner-size servings or 5 or 6 patties for smaller portions.  I used some cold beef fat for the fat, and home canned broth for the gravy.
Stuffing Salisbury Steak with Mushroom Gravy
  4          tablespoons  Milk
  1          Large  Egg -- slightly beaten
  2          tablespoons  Onion -- finely chopped
     1/2   teaspoon  Salt
              dash  Pepper
     2/3   cup  Herb Stuffing Mix -- finely crushed
  1          pound  Ground Beef
                        Gravy 
  2          tablespoons  Fat
  2          tablespoons  Flour
  4          ounces  Mushrooms, Sliced
  1          cups  Beef Broth
Combine milk, eggs, chopped onion, salt, and pepper in a large bowl.  Stir in stuffing mix; let stand for 5 minutes.  Add ground beef; mix well.
Divide meat into 4 portions; shape each into a thick oval patty.  Brown in lard or bacon fat in a skillet until done to taste.
Make gravy with some mushrooms to serve over the patties.
Brown the mushrooms in the fat, stir in the flour; cook 1 minute.  Gradually add the broth and cook until thickened.  Serve over the patties.

4 comments:

  1. Love salisbury steak and usually make it with seasoned bread crumbs. I love the idea of using stuffing in them - I bet it adds great flavor!

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  2. Perfect! Thank you for the reminder! I so remember Pepper Steak and Salisbury Steak...and Swiss meatballs from years ago. I have a pkg of mushrooms to use up, so this fits the bill on a very windy day here in NoCo!

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  3. This is a nice cooler weather dish, and the stuffing mix flavor is easy and delicious.

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  4. We love Salisbury Steak but have never tried it with stuffing. Thanks for the recipe!

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