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Easy Salisbury Steak Recipe

Easy Salisbury Steak Recipe photo by Taste of Home

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This meat dish can be made in 25 minutes or made ahead and reheated with the gravy in the microwave. I often double the recipe and freeze one batch of cooked steaks and gravy for an even faster meal on an especially busy night.—Carol Callahan, Rome, Georgia

This recipe is:

Quick

Diabetic Friendly

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Easy Salisbury Steak Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1/3 cup chopped onion
1/4 cup crushed saltines
1 egg white, lightly beaten
2 tablespoons 2% milk
1 tablespoon prepared horseradish
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 jar (12 ounces) beef gravy
1-1/4 to 1-1/2 cups sliced fresh mushrooms
2 tablespoons water
Hot cooked noodles, optional

Directions

In a large bowl, combine the onion, saltines, egg white, milk, horseradish, salt if desired, and pepper. Crumble beef over mixture. Shape into four oval patties.
In a large skillet over medium heat, cook patties for 5-6 minutes on each side or until no pink remains and a meat thermometer reads 160°.
Remove patties and keep warm. Add the gravy, mushrooms and water to skillet; cook for 3-5 minutes or until heated through. Serve with patties and noodles if desired. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-fat gravy and fat-free milk and without salt or noodles) equals 248 calories, 12 g fat (0 saturated fat), 66 mg cholesterol, 205 mg sodium, 9 g carbohydrate, 0 fiber, 25 g protein. Diabetic Exchanges: 3 meat, 1/2 starch, 1/2 vegetable.

Originally published as Salisbury Steak in Taste of Home December/January 1995, p11

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Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Easy Salisbury Steak

Easy Salisbury Steak

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(1-10) of 15 reviews

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Reviewed on Mar. 22, 2013 by skipperstrucking

Great recipe. l love the subtle background flavor provided by the horseradish. The recipe indicates that salt is optional and I believe it can be left out completely. I used package gravy and that provided plenty of salt. Don't leave the horseradish out. It is not overpowering.

Reviewed on Jan. 28, 2013 by hunkydoriest

Been making this for years and love it. Quick, simple and delivers real comfort.

Reviewed on Oct. 19, 2012 by sjpoor

Tried this last night and my husband informed me it was a "BIG" winner. The only change I made was using Panko instead of crackers and packaged brown gravy. I did brown onions and mushrooms to add to the gravy. Definitely will make this often.

Reviewed on Sep. 02, 2012 by thewyatts4

simple, fast and tastes great.

Reviewed on May. 22, 2012 by jfmcd

It was very easy and very delicious! You will miss something very good if you don't try it!

Reviewed on Apr. 05, 2012 by contrarywife

I've been making this recipe for probably 10-15 years. It's one of our top 10 recipes. I use ground venison, since that's what we have in the freezer, and substitute Italian bread crumbs for the cracker crumbs. Unlike some other reviewers, I like horseradish, so I add a little extra. My husband doesn't like horseradish but he loves this dish and requests it often, so please, try it with the horseradish next time.

For the gravy, I add Worcestershire sauce, ketchup, mustard, and teriyaki sauce to taste, approximately one tablespoon of each -- learned this trick from Rachel Ray -- sooo delicious. Excellent served over cooked brown rice.

Reviewed on Nov. 23, 2011 by rrharding

Delicious! I make extra and freeze for those busy nights during the holidays when there's not enough time in the day to get everything done. My family loves it.

Reviewed on Oct. 06, 2011 by dls5799

This is delicious. It's moist and flavorful. I did leave out the horseradish and used bread crumbs. My husband loved this. Definitely making this over and over.

Reviewed on Sep. 28, 2011 by walkingfit

This was very good. We particularly liked the gravy. My husband does not like mushrooms so I used sliced onions instead. I served it with mashed potatoes and vegetables. Will make again during these cool months!

Reviewed on Jul. 13, 2011 by destine

This is my go-to recipe for salisbury steak. I have tried different recipes but my husband and son love this one best. Because my son is a picky eater I have to omit the mushrooms and substitute dried onions for the 1/3 cup of chopped onion. It still comes out delicious. Note: you have to use the egg white to get the patties to hold together.

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