Food & Drink


My boyfriend spotted the food I cooked and asked, “What is this, the “Hungry Man” edition of Budget Bytes? What else can I say? This pandemic makes me want comfort food! For some reason, Salisbury Steak has been on my mind for the past few weeks. Therefore, I created a straightforward recipe for Salisbury Steak, smothered with the gravy of onions and mushrooms, perfect for serving on a fluffy potato layer. Include a touch of something green (peas in this instance) to make the classic “meat and potatoes” comfort dinner.

It’s funny because the first time I’ve ever eaten Salisbury Steak was at the frozen TV dinner of the 1980s. So, this is the Hungry Man version of Budget Bytes.


If you’re not as fortunate as I was to taste Salisbury Steak first time as a frozen television dinner during the 1980s (read it as humor), I’ll describe this comfort food that has been around for a long time. It’s sort of like an encapsulated meatloaf or a substantial flat meatball. It’s made up of ground beef, seasonings, breadcrumbs, and eggs to help keep it succulent and moist. It is typically cooked in a pan and served with gravy. The dish’s name originates from the doctor. Salisbury suggested the word towards the end of the 19th century as a component of his diet that was primarily meat-based (read more about it on Wikipedia


The onion gravy and mushroom soup prepared by the Salisbury Steak is so delicious that you’ll need some starch to absorb it. I served it with fluffy potatoes. However, you can do it with hot rice. You can also do it with a slice of crusty bread to slurp the gravy off your plate.


One yellow onion split ($0.32)

One lb. ground beef ($5.15)

Half cup breadcrumbs ($0.13)

One large egg ($0.23)

2 Tbsp Worcestershire sauce, divided ($0.05)

One teaspoon of Italian seasoning ($0.10)

1/2 tsp salt ($0.02)

1/4 tsp pepper ($0.03)

One tablespoon of cooking oil ($0.04)

Eight oz. mushrooms ($1.69)

1 Tbsp Butter ($0.26)

2 Tbsp all-purpose flour ($0.02)

1.5 cups of beef broth* ($0.20)

Salt and pepper as desired ($0.05)


Finely chop about 1/2 cup of onion. Slice the remaining portion of the onions. The onion minced will be used in the ground beef mixture. The rest will be used to make the gravy.

Mix the minced onions, breadcrumbs, egg, one tablespoon of Worcestershire sauce (the remaining will go into the gravy), Italian seasoning, salt, and pepper in an enormous bowl. Mix all the ingredients until they’re well-mixed. Split the mix into equal parts and form each into a flattened oval.

Pour the cooking oil into an oven-proof skillet and cook at medium. Add the patties once the skillet is heated and the beef patties are shaped. Cook for about 5 minutes per side or until cooked through on all sides. Remove the cooked fritters onto an unclean plate.

While the patties of beef are cooking, cut the mushrooms after you have removed the meat from the pan, and add the sliced mushrooms and the remaining onion sliced together with some salt and pepper. Continue cooking the mushrooms and onions on medium heat until they become soft. Allow the liquid released by the mushrooms and onions to dissolve any bits of browning off on the base of the pan while you stir.

When the onions and mushrooms are soft, and all the liquid has evaporated off the surface of the pan, then add the flour and butter. Continue stirring and cooking for approximately two minutes. The butter and flour will become a paste and then coat the pan’s surface.

Add the beef broth and one tablespoon of Worcestershire sauce in the pot. Stir the flour to dissolve into the broth, breaking up any flour stuck on the base of the pan. Let the broth rise to a simmer (still at a medium temperature) and stir frequently. When it is at a boil, it will thicken into a gravy.

When the gravy has slowed, Add the beef patties to the skillet, broth, mushroom, and onions. Pour the sauce over it, then cook the beef in the dressing for another five minutes. Test the sauce, and modify the pepper and salt to your taste.