Salisbury Steak & Gravy Recipe is DELICIOUS when made like this!

Salisbury Steak & Gravy – Simple Ingredient Southern Cooking – Old Fashioned Recipes – Collard Valley Cooks – How to Make Salisbury Steak at Home
Salisbury Steak & Gravy is one of our Family Favorite recipes. Our Old Fashioned Southern Recipes are the best you’ve ever tasted! A recipe is not enough to gain the inside scoops and tips that you need to learn how to cook. Join me today and experience what it is like to cook in a Southern kitchen. Gain knowledge and skills that only our mama’s had, and you will see the results when your family brags about your cooking!
This recipe can be found in our Volume 3 Cookbook. It is listed at the bottom of this post and is printable from our website here:
https://www.collardvalleycooks.com/best-southern-steak-recipes.html
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Tammy Nichols is on a mission to teach YOU how to cook just like her mama did! She enjoys being in the kitchen bringing you everyday dishes like her mama, granny, and maw maw made. No fancy ingredients, just good old southern cooking. Tammy grew up on Collard Valley Road in Cedartown – Polk County (NW) Georgia. She now lives in Saint Marys, GA. with her husband who is retired from the Georgia School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!

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Salisbury Steak
1.5 LB GROUND CHUCK
1/2 TSP. BLACK PEPPER
1 PACK OF LIPTON BEEFY ONION SOUP MIX
1 LARGE EGG
2 TSP. YELLOW MUSTARD
2 TBSP. KETCHUP
1/2 OF ONE PACK OF SODA CRACKERS (BOX HAS
4 PACKS)
2 OR 3 GREEN ONIONS DICED
1 TBSP. WORCESTERSHIRE
Put beef in a bowl. Put in pepper, soup mix, egg,
mustard, ketchup, crackers (crumble with hands),
Worcestershire, green onion and mix well with a
stand mixer with paddle or your hands! Divide into 5
patties make sure they are all about the same size
(about ¾” tall) and place on a baking sheet lined
with parchment paper. Bake at 350 degrees for 30
minutes.
Tip: We recommend serving
Salisbury Steak smothered
with our Mushroom Gravy
Mushroom Gravy
1/2 STICK BUTTER
1/2 PINT FRESH WHITE MUSHROOMS
(CHOPPED)
1 SMALL ONION (SLICED IN STRIPS)
4 CUPS BEEF STOCK (not broth)
5 TBSP. CORN STARCH
1 TBSP. WORCESTERSHIRE
1/2 TSP. BLACK PEPPER
1 CLOVE PRESSED GARLIC (ADD AT END OF
RECIPE)
Melt butter in a large skillet or saucepan. Add
mushrooms and onion and sauté until soft. Pour beef
stock in a large measuring cup and add corn
starch. Whisk until well blended, then add
Worcestershire sauce to stock. Once
mushrooms/onions are soft, add 1/2 tsp. black
pepper then pour in stock.
Simmer everything until the cornstarch clears and
gravy becomes brown. Finally, add 1 clove of pressed
garlic and mix well. Set aside and serve over Salisbury
Steak (recipe on previous page).