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.

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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

How to Make A-1 Salisbury Steak with Portabella Mushrooms


  • 1Preheat 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.
  • 2Slice 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.
  • 3Shape 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.
  • 4Spray a large shallow baking dish or pan and place patties in pan. Broil patties on high until browned about 8 minutes.
  • 5While 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.
  • 6Reduce broiler to low and turn patties over. Cook until browned for about another 5-7 minutes.
  • 7When 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.

Printable Recipe Card

About A-1 Salisbury Steak with Portabella Mushrooms

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