Salisbury Steak with Mushroom Gravy & Horseradish Potatoes
Published: Friday, April 10, 2026
Salisbury steak:
1 lb. lean ground beef
1/3 c. finely chopped onion
¼ c. saltine cracker crumbs
1 large egg white, slightly beaten
2 Tbsp. milk
1 Tbsp. prepared horseradish
¼ tsp. salt
1/8 tsp. pepper
Mushroom gravy:
12 oz. jar prepared brown beef gravy
4 oz. mushrooms, cut into ¼" slices
2 Tbsp. water
Horseradish potatoes:
1 pkg. frozen Ore-Ida mashed potatoes*
2 c. milk
1 Tbsp. prepared horseradish
½ tsp. salt
1/8 tsp. pepper
In a medium bowl, combine steak ingredients, mixing lightly but thoroughly. Shape into 4 oval ½" thick patties. Heat a large nonstick skillet over medium-high heat until hot. Cook beef patties 7-8 minutes or until no longer pink and juices run clear, turning once. Remove from skillet and keep warm.
Add the mushrooms to the skillet and cook in the drippings to desired doneness. Add gravy and water, and heat through. Add the patties to the gravy to keep warm.
Heat the potatoes with a little milk. Stir in the horseradish, salt, and pepper immediately after cooking. Serve with the Salisbury steak and mushroom gravy.
*Note: Substitute a 24 oz. pkg. of refrigerated pre-made mashed potatoes and add about ½ cup of milk to heat them.
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