Comfort Food: Salisbury Steak with Mushroom Gravy

Comfort food at it’s best.  This is a go to recipe for me – I originally created it a couple of years ago in an attempt to re-create my favorite frozen entrée, but without all the extra & unnecessary ingredients.  Originally, I wasn’t pleased with the gravy, so this post gave me a great excuse to go back & re-create it.  I succeeded.  My family tried it & there was almost nothing left when we were done!


Salisbury Steak

1 egg, lightly beaten

1/3 cup low-sodium beef broth/stock

3/4 cup bread crumbs (I use Trader Joe’s brand bread crumbs – no dairy)

1/4 heaping teaspoon garlic powder (be generous, if you like garlic)

dash pepper

1/4 cup water

1 tablespoon Homemade Gravy Mix (Beef)

1 tablespoon dried onions

generous pinch powdered mustard

approximately 1 pound ground beef


Mushroom Gravy

3 tablespoons flour

2-4 tablespoons Earth Balance (or your choice of butter substitute)

8 ounces chopped mushrooms

1/2 small onion, diced

1 cup cold water

1 cup boiling water

1 teaspoon beef bouillon granules

5 tablespoons Homemade Gravy Mix (Beef)

1 cup low-sodium beef broth

salt & pepper to taste (definitely taste before adding salt!!)




In a large bowl, combine egg, 1/3 cup low sodium beef broth, bread crumbs, garlic powder, pepper, Worcestershire sauce, 1 tablespoon Homemade Gravy Mix, minced dried onion and mustard; whisk until thoroughly combined.  Add ground beef & combine, making sure bowl contents are well-distributed throughout beef (best way is to use your hands).  Shape into 6 large patties or 12 smaller patties, cover & set aside.


Add beef bouillon to boiling water & set aside; to a large skillet, add about 1 tablespoon Earth Balance or your choice of butter substitute & add in chopped mushrooms & onion; cook until vegetables are tender; scrape to sides of pan. Add beef patties to a second skilled over medium-high heat & cook 4-5 minutes per side or until cooked through.

Add remaining Earth Balance & flour, cook until browned in center of pan; slowly add cold water, bouillon and remaining brown gravy mix (2 tbsp); whisk until combined & stir in mushrooms & onions.  Bring to a boil & stir constantly until thickened.  If too thick, add a small amount of beef broth.  Transfer cooked patties to gravy pan & heat through; serve hot.






Appetizers: Stuffed Mushrooms

This is a savory bite-full of deliciousness recipe.  I donated the finished dish to my uncle’s auction’s annual brunch (except for 2 I set aside for a friend).  As you can see from the pictures below – they were a huge hit; my mom thinks they were the favorite & the people there were amazed that it was a non-dairy dish & they didn’t know the mushrooms were non-dairy without others telling them they were.  I consider that a success!!  I hope you find the same success with this recipe!


mushrooms   2

3 eight ounce boxes (24 ounces) mushrooms (unsliced)

1/3 pound turkey sausage, cooked & crumbled small (for spicy, add a pinch of cayenne & 1/2 teaspoon red pepper flakes when cooking)

1/4 teaspoon cumin*

pinch chili powder*

medium onion, finely chopped

4 large cloves garlic, finely chopped

approximately 3/4 cup mock parm

1/3 cup chicken broth

salt & pepper, to taste

1 egg yolk

8 ounces non-dairy cream cheese (I used Tofutti brand)


* you can use a smokey spice mix in lieu of the cumin & chili powder


Preheat oven to 350°F.

Remove stems; chop up fine & set aside.

Cook sausage (seasonings, if using); remove from skillet & allow to cool to room temperature.

Add onions & garlic to skillet & cook through (4-5 minutes); add broth; cook & allow to evaporate slightly, about 2 minutes.  Add chopped stems.  Cook, seasoning with a pinch of salt & pepper.  Cook until tender & liquid is evaporated.  Remove from skillet & allow to come to room temperature (or in the refrigerator for 10-15 minutes).

Combine cream cheese, egg yolk & parm; add in sausage and then mushroom stems; taste & adjust seasonings if needed.

Lay caps on a parchment lined, rimmed baking sheet, season with a pinch of salt.  Fill each cap with approximately 1/2 to 3/4 teaspoon filling, pushing in to fill inner cap.

Bake filled caps 20-25 minutes.


These are a versatile appetizer.  You can freeze once caps are filled prior to cooking (defrost completely & cook as above) or fill, cook & freeze (defrost completely & re-heat to serve).  You can also make the filling a couple of days in advance & store in fridge until  needed.


How do you like your caps stuffed?  Do you have a preferred method?  Comment & let me know.



Cream of Mushroom Soup

Before I had to go dairy-free, I used cream of soups in a good deal of my cooking; cream of mushroom was my go to cream of soup.  I knew that I would need to re-create a non-dairy version to use.  This is the end result and it is so delicious!!


1/4 cup “butter” (Earth Balance [EB], Melt, coconut oil – use your preferred choice, I used EB).

3-6 cloves garlic, minced (I used 6; I like a lot of garlic…)

1 1/2 pounds mushrooms, chopped (I used button mushrooms; I plan on trying a mixture next time)

1 onion, diced

salt & pepper, to taste

1 cup beef broth (I used @ 1.5 teaspoon bouillon dissolved in 8oz water)*

4 cups chicken broth (I used gelled pan juices from a roasted chicken [@ 1-2 tbsp] to 4 c hot water])*

1 cup cashew milk (or your preferred non-dairy milk)

1/2 teaspoon thyme

2 tablespoon corn starch


(Picture steps below)

Melt butter; add garlic & mushrooms.  Cook 5-6 minutes, stirring occasionally.  Add salt and pepper and onion & cook 2-3 minutes.  Add beef broth & bring to a boil; reduce heat and simmer until reduced, about 5 minutes.  Remove 1 cup of mushrooms & set aside.  Add chicken broth & thyme.  Blend in blender until smooth (or use immersion blender), return to pan.  Whisk in milk; adjust salt and pepper, to taste.  Add cornstarch to 1/4 c water; add a bit of hot soup to temper & return to soup; stir until thickening – 1-2 minutes.  Add in mushrooms & heat through.  Serve hot or refrigerate for another use.


chop garlic

Chop mushrooms

Gelled Chicken Pan drippings

Gelled Chicken Pan drippings

dissolve gelled pan drippings in 4 cups hot water
dissolve gelled pan drippings in 4 cups hot water

melt Earth Balance (butter substitute)

Add garlic to melted butter

add chopped mushrooms to butter & garlic



(sorry, I missed getting a picture blending the soup)
(oops, I missed getting a picture blending the soup)


*for vegetarian/vegan – use all vegetable broth.


Are there any recipes you’d use this for?  What type of mushrooms would you use?  Comment & let me know.