Do you ever get that craving and you just throw things together and hope for the best? That’s what happened here. And it was a glorious thing. This Salisbury really hit the spot. But even more so, the gravy! I loved it all. Even the sides paired perfectly with one another. So good!
I hope you enjoy!
- 1 pound ground beef
- 1 tablespoon heavy cream
- 2 tablespoon steak seasoning (I used McCormick’s since there’s no sugar)
- 1/4 cup grated Parmesan
- 2 bouillon cubes, crushed
- Dash of garlic powder
- 1 Teaspoon dry parsley
- 1 tablespoon Worcestershire sauce
- Pepper to taste
- 2 tablespoons butter
- 1/4 teaspoon minced garlic
- 2 beef bouillon cubes
- 1/4 cup water
- 1/4 cup sliced onion
- 8 ounces sliced mushrooms
- 1 teaspoon heavy cream
Let’s get to cookin’
- Heat pan to medium high heat. You want the pan hot so that the patties will brown nicely when placed in the pan.
- Mix all ingredients together for your steaks.
- Pat out patties and place them into the pan. I patted mine into elongated hamburger patties. Allow the patties to cook for about 5 minutes, then flip and allow to cook until done. Try not to over cook so they’re not dry. I cooked mine around 10 min.
- Once done, place on a plate and cover with foil to keep warm while gravy cooks.
- In the same pan you cooked your patties in, add all ingredients except mushrooms and onion. Turn to medium heat.
- While mixing the ingredients up, try to lift the burger drippings off the pan. This will help make the flavoring of the gravy.
- While the sauce is cooking, slice up onion and add to the pan.
- Once the onions are starting to become transparent add your mushrooms and cover with a lid for a few minutes.
- Take lid off and continue cooking until mushrooms are tender.
- Pour over steaks and enjoy.
Recipe makes 4 servings.
Total carbs per serving: 4g total carbs