February 20, 2018

RECIPE: Salisbury Steak & Roasted Potatoes

I have always loved salisbury steak, even if it is just a gravy-covered hamburger without the bun ;) For years, I've been making a very simple version using cream of mushroom soup. Today, I planned to make that for dinner, and I realized I didn't have any cream of mushroom soup in the pantry. So, I just decided to wing it and make my own version as I went along.

It turned out SO good--and from now on, this will be the way I cook it. The gravy was amazing!

My family prefers ground turkey over ground beef, which is why I use it in my recipes, but you can certainly use beef here. This makes six average-sized patties, or four hearty ones. Jerry and the kids loved this recipe, too--hope you enjoy!

Click here for this recipe's printer-friendly PDF


For the Salisbury Steak:

1 lb. 93/7 ground turkey
1 large egg
2 Tbsp. water
1 Tbsp. dehydrated onions
2 tsp. Kitchen Bouquet
1/4 tsp. garlic powder
salt & pepper to taste
1/2 cup bread crumbs
1-1/2 Tbsp. olive oil

For the Gravy:

4 Tbsp. butter
4 Tbsp. flour
2 cups of beef broth (I used 2 cups of water and 3 beef bouillon cubes)
2 tsp. Kitchen Bouquet
1 (4 oz) can of mushrooms, lightly drained

For the Roasted Potatoes:

1.5 pounds baby gold potatoes
1.5 Tbsp. olive oil
1/4 tsp. garlic powder
salt & pepper to taste


Preheat the oven to 425 F for the potatoes. Clean the potatoes, but don’t peel them. Slice each potato in half, and spread on a baking sheet. Drizzle 1-2 Tbsp. olive oil over the potatoes, and sprinkle with salt and pepper to taste. Using your hands, toss the potatoes in the olive oil until they are all coated. Lay them out on the baking sheet with the cut side facing up. Bake at 425 F for about 25 minutes until they are soft in the center and the outsides are just starting to brown.

Meanwhile, in a large bowl, combine the turkey, egg, water, onions, Kitchen Bouquet, garlic powder, salt, and pepper until well mixed. Stir in the bread crumbs until the mixture is thick but does not stick to your hands (using more or less bread crumbs if necessary). Using your hands, divide the meat mixture into six portions and form into patties. Set aside and start making the the gravy.

In a medium size sauce pan, melt the butter over medium-high heat. Add the flour and stir until uniform (it will be thick). Gradually add the broth, a little at a time, whisking constantly so there won’t be any lumps. When all the broth has been added, bring the mixture to a boil. Add the Kitchen Bouquet and mushrooms, and reduce heat to low, stirring occasionally. (The gravy should be salty enough from the broth, but you can add salt/pepper to taste here.) Allow the gravy to simmer on low while you cook the patties.

Heat a large skillet over med-high heat, and add 1-2 Tbsp. of olive oil. Carefully place the turkey patties into the pan, and brown on each side for about 4-5 minutes, until cooked through. Pour the gravy over the patties and let simmer for 3-4 minutes. Makes 6 servings.


  1. Oooh, that looks good! I haven't heard of Kitchen Bouquet before, I'll have to see if we can find some here in Colorado!

    1. I'm not sure if it's just a midwest thing or not, but my mom used it when I was growing up, so that's why I use it now. It's a liquid seasoning, and can usually be found with the Worcestershire sauce (which you could actually use as a substitute, if you don't have the Kitchen Bouquet!).


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