Paula Deen Salisbury Steak

Paula Deen Salisbury steak is a hearty skillet dinner with seasoned ground chuck patties, baby portobello mushrooms and a rich onion gravy that comes together in 55 minutes. Save this easy Southern comfort food dinner for weeknight suppers, Sunday dinner or a church supper, because it simmers in one skillet.

Brown the patties well, 5 to 6 minutes per side, and keep 2 tablespoons of the drippings in the skillet. Pour them all off and the mushrooms and gravy lose the beefy base that gives this sauce its flavor.

Paula stirs horseradish and Worcestershire right into the beef, which seasons the patties from the inside before the gravy ever touches them. Her sauce then skips the usual broth and uses French onion soup with beef consomme, so you get a deep, savory gravy from two cans.

Paula Deen Salisbury Steak

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

420

kcal

Browned beef patties finish cooking in a silky mushroom and onion gravy that clings to every bite. The 20-minute simmer keeps the meat tender while the sauce thickens right in the skillet.

Ingredients

• 2 pounds ground chuck
  

• 2 tablespoons Worcestershire sauce
  

• 1 tablespoon prepared horseradish
  

• 2 teaspoons minced garlic
  

• ¼ teaspoon salt
  

• ¼ teaspoon ground black pepper
  

• 1 (8-ounce) package sliced fresh baby portobello mushrooms
  

• 2 tablespoons All-purpose flour
  

• 1 (10.5-ounce) can French onion soup
  

• 1 (10.5-ounce) can beef consomme
  

Directions

• Mix the patties: Stir together 2 pounds ground chuck, 2 tablespoons Worcestershire, 1 tablespoon horseradish, 2 teaspoons minced garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Then divide the mixture into 6 portions and shape each into a 5-inch patty.
• Brown the patties: Heat a large nonstick skillet over medium heat, then add the patties. Cook them 5 to 6 minutes per side until browned, then set them aside and leave 2 tablespoons drippings in the skillet.
• Cook the mushrooms: Add 1 package sliced baby portobello mushrooms to the skillet and cook about 2 minutes until just tender. Then stir in 2 tablespoons flour and cook, stirring constantly, for 2 minutes.
• Build the gravy: Stir in 1 can French onion soup and 1 can beef consomme, scraping up the browned bits as you go. Then nestle the patties back into the skillet and bring everything to a boil.
• Simmer until thick: Reduce the heat and simmer for about 20 minutes. It's ready when the patties are cooked through and the sauce has thickened.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground beef instead of ground chuck?

Yes, ground beef works fine, though a leaner blend gives you drier patties. Ground chuck has more fat, so the patties stay juicy through the long simmer in the gravy.

What should I serve with Salisbury steak?

Mashed potatoes are the classic pick because they soak up all that onion gravy. Buttered egg noodles or white rice work too, with green beans or peas on the side.

How do I store and reheat leftovers?

Keep the patties and gravy together in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over low heat, adding a splash of water if the gravy has thickened too much.

Can I make Salisbury steak ahead of time?

You can shape the patties a day ahead and keep them covered in the fridge. Then brown and simmer them when you're ready, so dinner still takes about 40 minutes of cooking.

Why did my patties fall apart in the skillet?

Overmixing the beef or flipping the patties too early is the usual cause. Stir just until combined, then let each side brown fully so a crust forms before you turn them.