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Easy-Does-It - Salisbury Steak

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“This is so easy and always turns out. Mashed potatoes or rice go well with this dish. You can make this a very elegant or casual dinner. It also reheats well.”

Ingredients Nutrition

  • For Meat Mixture
  • 12 lb lean ground beef
  • 12 lb ground pork
  • 12 cup water
  • 12 cup dry breadcrumbs (or soak a fresh piece of bread in water a few minutes, squeeze out water and tear up bread into meat)
  • 1 egg
  • 2 -3 tablespoons freshly chopped parsley
  • 1 pinch oregano
  • fresh salt & pepper
  • flour (for dredging)
  • 2 tablespoons extra virgin olive oil, heated
  • 1 package dry onion soup mix
  • 34 cup red wine or 1 can beer or 34 cup ginger ale (I prefer the first two because the gingerale makes it sweet...children prefer the gingerale)
  • 12 cup water, if sauce is too thick add more
  • 12-1 cup freshly sliced mushrooms (optional)


  1. In a medium size bowl mix meats, water, crumbs, egg, and spices.
  2. Make rounded balls the size of your palm and slightly flatten to resemble a hamburger but not quite as flat.
  3. Now roll in flour.
  4. Pat on so it sticks well.
  5. Put into heated oil and brown quickly on all sides.
  6. Don't cook it through.
  7. This is just to seal it.
  8. Pour off excess grease, if any.
  9. Pour in wine,water, and the pkg.
  10. of onion soup.
  11. (and the mushrooms if you like) Turn heat Medium-High only until it starts to cook then done to Simmer on stove top.
  12. Let it simmer until the steaks are tender about 20-25 min.
  13. If you like more gravy, in a jar with a lid put 2 Tblsp.
  14. flour and 2 Tblsp.
  15. cold water,cover quickly and shake vigorously.
  16. This will take out the lumps.
  17. Take out the steaks, pour in the flour/water mixture into the gravy already in the pan.
  18. Stir until the right consistency.
  19. If the gravy seems a little light in color add a little gravy master to it and a few grinds of the pepper mill.

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