Day two of comfort week is a recipe for a Creamy Salisbury Steak. For a while, I was on the hunt for a good Salisbury Steak recipe. Salisbury steak has got to have a good gravy in order to make it good. I finally found THE recipe for salisbury steak over at one of my good bloggy friend’s sites. The version I loved was from Tina over at Mommy’s Kitchen. Well, Tina recently posted another Salisbury Steak recipe so I decided to try this version too.
This version is a little different and uses sour cream in the gravy, hence why I had called the recipe creamy salisbury steak. I also left out the mushroom when making this because I am the only one at my house who likes them. It was delicious but I must admit I still prefer the flavor of the other version. Don’t get me wrong, this is good and we all loved it. It’s just a preference thing for me. Now Tina said she prefers this one to the other one. So see it is all just a matter of personal choice. Give both a try yourself and then see which one you like best.Print
- 2 pounds ground beef
- 1 package Onion Soup Mix
- 1/2 cup cracker crumbs
- 1 egg
- 2 packets (0.75 oz) brown gravy mix
- 1 cup sour cream
- 1 small can mushroom stems, optional
- egg noodles, rice or mashed potatoes (I always do mashed potatoes)
- Make 6 hamburger patties using ground beef, bread or cracker crumbs, egg and soup mix. Fry or grill until patties are browned on both sides.
- While the hamburgers are cooking, mix together the brown gravy the the water required on the package and whisk in the sour cream.
- Spray a 9 x 13 pan with nonstick and lay cooked patties in the pan. Cover the patties with the sour cream and gravy mixture.
- Bake at 350 degrees covered for 30 – 40 minutes, turning patties halfway through. Serve with egg noodles, rice or mashed potatoes.