Midwest Salisbury Steak

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5 people



  • 1 pound ground sirloin
  • 1/2 cup panko bread crumbs
  • 1 egg beaten
  • 2 tablespoons milk
  • 1/2 package DRY ONION SOUP MIX
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper


  • 3 tablespoons butter
  • 2 cups fresh mushrooms sliced
  • 1 sweet onion sliced
  • 3 tablespoons all purpose flour
  • 1/2 package DRY ONION SOUP MIX
  • 2 1/2 cups beef stock
  • Salt and pepper to taste


Step 1

  • Mix ground sirloin, panko breadcrumbs, egg, milk,1/2 package onion soup mix, Worchestershire sauce, and black pepper together in a large bowl. Shape into 5 patties.

Step 2

  • Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3-5 minutes per side.

Step 3

  • Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.

Step 4

  • Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).


From: Allrecipes.com
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