My version of Salisbury Steak

I know you are waiting with bated breath (what does that mean exactly?) for the biscotti and torchet cookie recipes but last night I had to get back to my roots. By that I mean good ole pantry sleuthing.  I wanted salisbury steak, but didn’t have beef consume, and some other items that were in Paula Deen’s recipe, so I did what I do best….And this was the result, I personally think it is better than the school cafeteria or frozen dinner that we all grew up with.


  • pkg of button mushrooms, sliced
  • medium onion sliced
  • 2 Tbsp Worcestershire sauce, separated
  • S&P to taste
  • 1 Tbsp each butter and olive oil
  • 1 lb. hamburger
  • 2 beef bouillon cubes, crushed
  • 1 tsp season salt
  • 1 tsp garlic granulated
  • 1/2 tsp pepper
  • 2 Tbsp Ranch Mix Seperated
  • 2 Tbsp milk
  • 1/2 cup chicken or beef stock


First in skillet heat butter and olive oil, then add in your mushrooms and onions, season with S&P.

While those are cooking, mix meat with season salt, garlic, pepper, ranch mix, 1 Tbsp Worcestershire sauce, 2 Tbsp milk. Then form into whatever size patties you want, I did fairly small, like to fit on a hamburger but.


Remove mushrooms and onions from skillet, brown hamburger patties on both sides (they do not have to be cooked all the way, they will finish in sauce).Usually they say no squishing of hamburger but in this case go ahead, it makes for a better sauce in the end, I think!


Remove all patties, melt in beef bouillon cubes, add in 1/2 cup of stock (I used chicken because it was in the fridge and needed to be used) and add in the remaining Tbsp of ranch mix.


Now take ab out 2-3 Tbsp of this stock  and add in 2-3 Tbsp of corn starch, mix well and pour back into skillet, mix. Now place in patties and onion/mushrooms. Make sure they are nice and covered, then cover pot simmer 10-15 minutes on med-low heat.


I served this with egg noodles, peas, and corn, but over mashed tators would be fabulous too!. I guess you could add the peas in if you really wanted to.

Now that I really think about this dish it is a cross between a salisbury steak and a stroganoff, but no sour cream in it. Maybe next time I will add it in, I think I was out or it most likely would have been added.



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