Salisbury Steak & Potato Skillet Dinner

A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes.

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Salisbury Steak only ever meant two things to me: 1) that processed lump of meat swimming in glumpy gravy in the school cafeteria and 2) something that came in a TV dinner.

It was not something I grew up eating or cooking. Or maybe it was?

I think for folks around here, Salisbury Steak is a very close cousin to what we would simply call Hamburger Steaks & Gravy. One thing I have learned with this blog is that, depending where people are from, we call the same things by different names.

When I first started cooking for my family, I leaned on the internet a lot for recipes I didn’t have in my family recipe arsenal. One day I came across an article from Alton Brown (which of course I can’t find now) about Salisbury Steak. The article caught my eye because I remember thinking What even IS Salisbury Steak anyway??

According to Alton and a lot of other reading I did that day, traditional Salisbury Steak gravy has some sort of tomato element to it (this could be actual tomato wedges, a bit of tomato paste, a little ketchup, etc.) and not just the plain pan gravy I’d make with my regular ‘Hamburger Steaks & Gravy’.

AH-HA! Now I knew the difference! It can also be made from cubed steak or other cuts of beef but that’s a whole other discussion for another day!

So, when I decided to make this recipe, I added in a bit of ketchup to the gravy. I also added a little Worcestershire too because that seems to be a common element in traditional Salisbury Steak gravy.

And I LOVED the way it turned out! That little bit of acid really cuts through the richness of the dish and brightens everything up.

I made this recipe to be a one-pan meal wherein the potatoes cook right along with everything else because I’m always looking for quick weeknight supper ideas for my family.

If you’d rather have traditional mashed potatoes with yours, just scoop the potatoes out before you make the gravy and prepare them as you normally would for mashed potatoes or just leave them out and cook them separately.

NOTES ON MAKING SALISBURY STEAK & POTATO SKILLET DINNER

• You can skip the microwave step and cook the potatoes in the broth if you’d prefer. Starting them in the microwave just speeds things along.
• Add more broth if necessary if the gravy is thicker than you like. If you start with a 32-oz carton, you’ll have a spare cup or so to work with.
• Use however many potatoes you need for four servings. With the size potatoes I used, 2 each was perfect.
• You don't need to peel the potatoes (if using Yukon Gold or red potatoes).
• You can substitute russet potatoes if you'd like but you will need to peel them.

Recipe for Salisbury Steak Potato Skillet Dinner

Salisbury Steak & Potato Skillet Dinner

Yield: 4 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A one-pan skillet dinner with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes.

Ingredients

Steaks:

• 1 lb. lean ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Vegetable oil

Potatoes & Onions:

• 1 onion, halved then sliced
• 8 medium Yukon Gold or Red potatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups or beef broth

Gravy:

• 1 cup beef broth
• 2 tablespoons ketchup
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon dried thyme
• 3 tablespoons cornstarch

Instructions

Steaks:

1. Combine ground beef and spices then mix together with your hands. Shape mixture into 4 separate patties about 1/2-inch in thickness.
2. TIP: Go ahead and get potatoes in the microwave (Step 1 below) while you're cooking the hamburger steaks.
3. Add just enough vegetable oil to a large skillet to cover the bottom then heat over medium-high heat. Cook patties on each side until cooked through then remove from pan. Do not drain pan drippings.

Potatoes & Onions:

1. Pierce each potato a few times with a sharp knife then place on a microwave-safe plate. Microwave potatoes for 5 minutes.
2. Meanwhile, add onions to the hot skillet, season with salt and pepper, then sauté until tender. Remove potatoes from microwave then cut each into 4-6 pieces (you want them to be about an inch and a half in size).
3. Add potatoes and 2 cups of broth to onions. Once the broth starts to boil, cover, then cook until potatoes are completely tender (about 5 minutes).

Gravy:

1. Combine gravy ingredients and mix well. Pour into the skillet with the broth and potatoes then stir and cook over medium-high heat until gravy starts to thicken.
2. Reduce heat to low, add steaks to skillet then cook for a few minutes to ensure the steaks are nice and hot.

Notes

• You can skip the microwave step and cook the potatoes in the broth if you’d prefer. Starting them in the microwave just speeds things along.
• Add more broth if necessary if the gravy is thicker than you like. If you start with a 32-oz carton, you’ll have a spare cup or so to work with.
• Use however many potatoes you need for four servings. With the size potatoes I used, 2 each was perfect.
• You don't need to peel the potatoes (if using Yukon Gold or red potatoes).
• You can substitute russet potatoes if you'd like but you will need to peel them.

Nutrition Facts

Calories

430.03

Fat

9.25 g

Sat. Fat

3.1 g

Carbs

48.61 g

Fiber

7.77 g

Net carbs

41.03 g

Protein

33.73 g

Sodium

808.23 mg

Iron

6.34 mg

Calcium

66.53 mg

https://www.southyourmouth.com/2018/01/salisbury-steak-potato-skillet.html

Images and text © South Your Mouth LLC 2018

Salisbury, Steak, Potato, Skillet, Recipe, One Pot, Dinner, Easy, Hamburger, Supper, Gravy, One Dish

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