A-1 Salisbury Steak with Portabella Mushrooms

Valeree Dunbar


This recipe is a real rib sticker. The flavors of the mushroom soup and brown gravy makes a real robust taste. you can also just use cream of mushroom soup without the brown gravy or make your own white gravy. this is a nice change to the recipe too. Enjoy.

pinch tips: How to Tie a Roast



20 Min


15 Min




2 lb
ground beef
1 pkg
onion soup mix
red bell pepper finely chopped
1 c
italian bread crumbs or plain
1 Tbsp
a-1 steak sauce
1/2 tsp
black pepper
eggs slightly beaten
1 pkg
portabella mushrooms sliced
1 large
carrot sliced very thin.
2 pkg
brown gravy mix
1/2 small
can cream of mushroom soup
meat tenderizing tool

Directions Step-By-Step

Preheat Broiler on high.
In large bowl combine ground beef, onion soup mix, chopped bell pepper, Italian bread crumbs, steak sauce, black pepper, eggs. Mix thoroughly.
Slice portabella mushrooms. Spray pan and add a little butter. When hot sauté mushrooms and carrots together until mushrooms are slightly browned and carrots are slightly soft. Set aside.
Shape meat into separate patties on cutting board. If you have a meat tenderizer like the one in the photo, press onto each patty until thin.
Spray a large shallow baking dish or pan and place patties in pan. Broil patties on high until browned about 8 minutes.
While patties are cooking prepare brown gravy mixes in medium pan. In another pan heat 1/2 the can of cream of mushroom soup until hot. Add mushroom soup to gravy and stir. Heat through.
Reduce broiler to low and turn patties over. Cook until browned for about another 5-7 minutes.
When patties are done, spoon the portabella mushrooms and sliced carrots over them and pour gravy on top. let simmer for 5 minutes. Serve with mash potatoes.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American