There’s nothing like some good old comfort food, and there’s nothing better than some Salisbury steak. No…, not the frozen stuff, the homemade Salisbury steak! It’s tasty, it’s easy to make, and it’s been popular in the United States for many years. I found a couple Salisbury steak recipes online a while ago, but one of them I didn’t like the gravy and the other, I didn’t like the patties. So what did I do? I combine them to make the perfect Salisbury steak recipe. In this article, I give you two methods of cooking the patties- on the stove top or on the grill. Whichever one you choose will have a significantly different flavor. Going with the stove top will give a juicy buttery flavor, and going with the grill with giving the flamed broiled flavor. If you want you can do what I did, grill half and cook half on the stove top. Personally, I think both methods taste good.
- 1 1/2 pounds ground beef or venison (I used 3/4 pounds each)
- 1 egg
- 1/2 cup barbecue sauce
- 1/2 cup butter cracker crumbs (I used Ritz)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 3 tablespoons butter
- 8 oz sliced white mushrooms
- 1 large onion, sliced
- 1 package (1 oz) onion soup mix
- 3 cups beef broth
- 2 tablespoons cornstarch
- fresh parsley for garnish, optional
- In a large bowl combine the ground beef (and venison if using), egg, barbecue sauce, cracker crumbs, Worcestershire sauce, salt, pepper, and paprika together until well combined.
- Form into 6 patties.
- Cook patties in a large skillet over medium-high heat, on both sides until browned and cooked through. About 15 minutes.
- In another large skillet, add butter, mushrooms and onion. Cook over medium-high heat, stirring often until mushrooms and onions start to brown.
- Add onion soup mix, beef broth, and cornstarch. Whisk continually until gravy thickens.
- Pour gravy over cooked patties and lower heat to simmer, for 15 minutes.
- Serve over mashed potatoes and garnish with parsley if desired.