Why would anyone past the 8th Grade want to have Salisbury Steak With Gravy? Because once you get past the soy-based hamburgers of your middle school days of yore, you’ve the makings of a hearty meal even if you are living on a limited budget. It all comes down being a grown-up, and adding some grown-up flavors.
THE BASICS: The oven makes this another easy dump it in and forget it dish. If you have the time, the desire, and the ability to pawn off dishwashing duty, you can wait for everything frozen thaw and do it up in a skillet. The baking way is a little healthier, as you have no fried burgers in grease. Of course, that means you miss out on the great greasy flavor . . .
4-6 Frozen Hamburger Patties
Frozen Peppers & Onions (3 Pepper Blend)
2 Cans Beef Gravy
1 Can Mushroom Gravy
2 Cans Mushrooms
Seasoning To Taste
Preheat your oven to 375. Line your baking pan with foil, and arrange your frozen hamburger patties in the pan. The pictures here show me using two pans for a double batch, but the recipe instructions will describe using one pan. You can basically cook as many patties as you can fit in the pan, and you don’t have to worry about the patties touching. For me, one pan could fit four and the other five. Season the patties lightly.
Next you add the frozen onions and peppers. Spread evenly.
Drain the two cans of mushrooms and add them to the dish. Spread evenly.
Add your 2 cans of beef gravy and 1 can of mushroom gravy . . .
. . . and of course spread the gravy out evenly. Season a bit more as you are spreading out your gravy and place your pan in the oven. Bake for 60 minutes at 375. As you would expect, all the frozen foods will thaw and the excess water will help thin out your gravy. End the end, you get this:
And on your plate looks a lot like this:
WHAT I DID: As I said in the opening of this post, this is an easy recipe to just do in a skillet. You just can’t get as many steaks cooked at the same time. I used the 3 Pepper & Onion Blend because I was in a hurry and couldn’t reach the Mirepoix, Mix as easily in the freezer case. It doesn’t make much difference in flavor, just in texture with the size of the peppers and onions. Since I had big onions and peppers, I decided not to dice my mushrooms to keep that look and feel.
WHAT I DIDN’T DO: Usually Salisbury Steak comes with a request of mashed potatoes, but today, it was served with Brown Rice and Broccoli. What I wish I would have done when cooking this particular meal was to spend a little extra dollar on better burgers. I normally get Angus burger patties, but was doing an economy batch instead that DID remind me of the 8th cafeteria.