Salisbury Steak with Mushroom Gravy

4.4
(117) 102 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

6 servings

A steak dish with no steak? Sure...when the recipe is for Salisbury steak! Ours is made with stuffing mix and ground beef and served with mushroom gravy.

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What You Need

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Make It

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  • Mix stuffing mix, meat, onion, egg and 1 cup water. Shape into 6 patties.
  • Heat oil in large skillet on medium-high heat. Add patties; cook 5 minutes on each side or until heated through and golden brown on both sides. Drain.
  • Mix gravy with 1/2 cup water; pour over patties. Bring to boil. Reduce heat to low; cover and cook an additional 5 minutes.

Serving Suggestion

Serve with a tossed salad and your favorite KRAFT Dressing.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 330
% Daily Value
Total fat 18g
Saturated fat 6g
Cholesterol 100mg
Sodium 680mg
Carbohydrate 17g
Dietary fiber 0g
Sugars 3g
Protein 24g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sharlawake |

    Use warm water on the stuffing and let it sit then mix the rest in. No lumpy stuffing throughout the steak. Was very good. Will recommend it to everyone.

  • kswilliams |

    I did not use the stuffing, I used bread crumbs instead. Other than that, I followed the recipe and it was excellent. My (very picky) husband enjoyed it. I had intended to use leftovers for my lunch the next day, but there weren't any!

  • MITZEL807 |

    This was very good and have made it several times. A really nice quick and easy change of pace from hamburgers. My only problem is cooking with the stuffing. There were chunks of stuffing throughout the cooked steak. It didn't take away from the taste at all, but just not the most appealing texture. I will probably start trying this recipe with bread crumbs.

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