Cast Iron Salisbury Steak with Triple Mushroom Gravy

Cast Iron Salisbury Steak with Triple Mushroom Gravy

Do you ever stand in front of your fridge in the evenings wondering what you are going to make for dinner? Nothing too fancy, just a meal that tastes amazing and will not dirty every pan in your house to make. Something that makes everyone say, “This is really tasty”! This is it!

I will warn you though. This recipe is packed with flavor and loads of mushrooms! AND, you will need your extra large cast iron skillet (at least a Lodge 10SK) to accommodate all of it’s yumminess! 😉

Cast Iron Salisbury Steak with Triple Mushroom Gravy
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Servings Prep Time
5 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
30 minutes
Cast Iron Salisbury Steak with Triple Mushroom Gravy
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Servings Prep Time
5 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
30 minutes
Ingredients
To make the meat patties
Triple Mushroom Gravy
Servings: people
Units:
Instructions
  1. In a large mixing bowl, mix together the ground beef, Montreal seasoning, Worcestershire sauce, and onion. Make five equal sized/shaped patties, put on a plate and set aside.
  2. Heat olive oil in a large 10SK cast iron skillet on medium high heat. In a pie plate, add 1/4 cup of flour and season. Lightly coat both sides of each patty. Cook in hot cast iron skillet until each side is browned. Remove from pan. Set aside.
  3. Using the same cast iron skillet, add butter and remaining 1 tbsp. olive oil. Sauté all of the mushrooms. Add the 1-2 tbsp. of flour. Stir to coat mushrooms then add chicken broth and bouillon. Simmer on low for 2-3 minutes. Stirring regularly.
  4. Add the meat patties back to cast iron skillet and coat with gravy. Cover and allow to cook for another 20-30 minutes on low until meat is cooked all the way through. Serve over creamy mashed potatoes with green beans or a side salad.
Recipe Notes

We love the Better than Bouillon products and you can order directly from Amazon if you cannot find in your local grocery store.

https://www.amazon.com/Natural-Reduce-Sodium-Beef-Base/dp/B0078DPCL4/ref=sr_1_3_a_it?ie=UTF8&qid=1507640331&sr=8-3&keywords=better+than+beef+bouillon

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Caldo de Pollo

Caldo de Pollo

Caldo de Pollo or Chicken soup with vegetables is always a wonderful way to make the tummy happy. There are a million gazillion ways to make chicken soup with vegetables out there. And I make chicken soup with vegetables about that many different ways too!  One thing is for sure, is…this particular recipe is filling and will make your heart and tummy happy. Happy Friday Y’all!!!

Caldo de Pollo
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Caldo de Pollo
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Rating: 0
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large 8DOL Dutch Oven, add 1 tbsp. of coconut oil and heat on medium high heat. Add chicken. Stir until brown 5-7 minutes. Add tomato paste & spices, chili flake, oregano, sage, garlic, cumin, salt and pepper. Add onion, carrots, tomato, squash, potatoes. Stir until mixed well. Add chicken broth and water. Stir, cover, and allow to come to a boil. Turn down the heat to Low and simmer for 30 minutes or until the veggies are tender. Cooking slow and low is always the key to a great soup! Enjoy!
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