A hearty, budget-friendly twist on Salisbury steak with creamy mushroom gravy.
Ingredients
For the Patties
2 lbs ground beef
1½ cups crushed saltine crackers (about 1 sleeve)
1 cup whole milk
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
Kosher salt & black pepper, to taste
All-purpose flour, as needed (for dredging)
For the Gravy
2 cans (10.75 oz each) condensed cream of mushroom soup
1½ cups whole milk
1½ tbsp fresh parsley, finely chopped
Instructions
Step 1: Preheat & PrepPreheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
Step 2: Make the GravyIn a bowl, whisk together the condensed cream of mushroom soup and 1½ cups of whole milk until smooth. Stir in the chopped parsley and set aside.
Step 3: Mix the PattiesIn a large bowl, combine the ground beef, crushed saltine crackers, 1 cup of whole milk, Italian seasoning, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix gently until just combined. Shape the mixture into evenly sized patties.
Step 4: Dredge & SearLightly coat each patty in all-purpose flour. Heat a skillet over medium-high heat and sear the patties on both sides until they are golden brown. They will not be fully cooked at this stage.
Step 5: BakeArrange the seared patties in the prepared baking dish. Pour the gravy mixture evenly over the top. Cover the dish with foil and bake for 30–40 minutes, or until the patties are cooked through and tender.
Tips & Serving Suggestions
Serve warm over mashed potatoes, egg noodles, or rice. Garnish with extra parsley if desired.
Make ahead: Freeze uncooked patties and gravy separately for easy meal prep.
Add mushrooms: Sautéed mushrooms are a delicious addition to the gravy.
Stretch the meal: Add a side of steamed vegetables or a salad to complete the meal.