Salisbury steak with gravy is a great way to make a flavorful dinner out of ground beef. You might use a roux for the gravy, ...

Creamed chipped beef was a menu item my siblings recall, as I do too, served on our school lunch trays in the 1960s and 1970s ...

Get ready for a delightful twist on a classic comfort food! These Salisbury Steak Meatballs with Mushroom Gravybring all the ...

Related: The Tiny Diner Florida that Locals Swear has the Best Waffles in the State While the biscuits and gravy might be the headline act that draws in the road-trippers, limiting yourself to just ...

The Reuben deserves special mention—corned beef sliced thin but piled high, sauerkraut that retains some crunch, Swiss cheese melted to perfection, and Russian dressing in just the right proportion, ...

Reduce the heat to medium-low; add the mushroom and onion gravy. Simmer the Salisbury steak for around 10 minutes or until thoroughly cooked. Yield: 4 to 6 servings. Recipe tips and tricks ...

When almost ready to cook the steaks, make the gravy: Melt butter in a large nonstick skillet over high heat. Add mushrooms, onion, and salt; sauté until nicely browned, 5 to 8 minutes.

6. Add the caramelized onions to the gravy mixture and stir. Next, add the Salisbury steak to the gravy and allow it to simmer for 3-5 minutes until heated thoroughly. For Jasmine Rice: ...

Mushrooms. Salisbury steak is often served with a mushroom gravy. I prefer cremini mushrooms for their earthiness. If desired, you can use button mushrooms or your favorite mushroom variety instead.

If you have leftovers, be sure to cool your Salisbury steaks and gravy completely and then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.