- 2 pounds lean ground beef
- 2 cans (10.5 oz each) of condensed cream of chicken soup
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 3/4 cup water
- 1 packet (1 oz) dry onion soup mix
- 1 packet (1 oz) dry au jus mix
Note: For a healthier twist, consider low-sodium soup options and reduce the seasoning packets. Fancy a mushroom variant? Check out our Slow Cooker Salisbury Steak with Mushroom Gravy rendition.
- In a large mixing bowl, combine the lean ground beef and Italian seasoned breadcrumbs. Mix them well until fully incorporated.
- Shape the mixture into oval-shaped patties, typically about 1/2 inch thick. You should be able to make around 6 patties with this amount of meat.
- In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the patties and cook them until they are browned on both sides. This should take about 4-5 minutes per side. Transfer the cooked patties to a plate and set them aside.
- In the same skillet, reduce the heat to medium. Add the all-purpose flour and cook, stirring constantly, for about 1-2 minutes. This will help to create a roux for the gravy.
- Gradually whisk in the water, cream of chicken soup, dry onion soup mix, and dry au jus mix. Continue to cook and stir until the mixture thickens and comes to a boil. This usually takes about 5 minutes.
- Once the gravy has thickened, return the cooked patties to the skillet. Make sure they are submerged in the gravy.
- Reduce the heat to low, cover the skillet, and let the patties simmer in the gravy for about 20-25 minutes, or until they are cooked through and tender.
- Serve the Salisbury steak with gravy over mashed potatoes, rice, or your preferred side dish.
Enjoy your homemade Salisbury Steak with Gravy! If you’d like to make a mushroom variant as mentioned in the note, you can add sliced mushrooms to the gravy during step 5 for a delicious twist.