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Smothered Cowboy Salisbury Steaks

  • Yield: 4-6 1x



For Salisbury Steaks:

  • 1lb ground beef
  • 1/2 packet dry onion soup mix (or 2 1/2 Tbsp homemade)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4c milk
  • 1/4c fresh bread crumbs
  • 1 egg
  • 1 1/2 Tbsp Worcestershire sauce, divided

For Sauce and Toppings:

  • 23 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2lb baby bella (or cremini) mushrooms, halved or quartered, if large
  • 1 onion, sliced
  • 1 clove garlic, minced
  • 2 Tbsp flour
  • 1 1/2c beef broth (can use 1 1/2tsp bouillon and 1 1/2c water)


  1. In a medium bowl, combine ground beef, soup mix, salt, pepper, and garlic powder. Add milk, bread crumbs, egg and 1 Tbsp Worcestershire sauce and mix with your hands until combined (try not to over-mix, as this can make the patties tough). Divide into 6 equal portions and shape into patties.
  2. In a large saute pan, heat 2 Tbsp olive oil and 1 Tbsp butter over medium-high heat. Working in batches, brown the patties on both sides and place in a 9×13″ baking dish. Set aside and reduce heat to medium. Add mushrooms to the pan and cook 4-5 minutes or until browned and tender. Season with salt and pepper and sprinkle over the patties.
  3. Return pan to medium heat and add onions. Add a little more olive oil if necessary to keep the onions from sticking. Cook onions until golden and tender, about 5-6 minutes. Season with salt and pepper and sprinkle over the patties.
  4. Add remaining butter, olive oil, and the flour to the pan. Stir over medium heat 1-2 minutes. Pour in beef broth and remaining 1/2 Tbsp Worcestershire sauce and stir to dissolve flour mixture. Cook 3-4 minutes over medium heat or until thickened to desired consistency. Pour gravy over patties, mushrooms, and onions.
  5. Cover baking dish with foil and bake at 375 degrees for 30 minutes. Serve warm with your favorite side dishes.