Salisbury Steak with Chili Gravy and Roasted Green Chiles

Salisbury Steak with Chili Gravy and Roasted Green Chiles

Finding new ways to prepare ground beef can sometimes seem like a task. Just adding the right amount of spice with the right sauce can result in one of your family’s favorite ground beef dishes. For today’s recipe, I combined my favorite Tex-Mex beef chili gravy sauce with roasted green poblanos, Anaheim peppers and onions. Not only delicious on salisbury steak, but really tasty over beef enchiladas with melted cheese. This recipe could be adapted to be served as an appetizer dish. You would simply form the ground beef into 18 to 20 small patties after adding all the spices, sear for 1 minutes per side and follow directions as written.

Yields 4 servings


1 pound ground chuck, pork or chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon onion flakes, optional
1 teaspoon cumin
1 teaspoon crushed oregano
1/2 teaspoon chipotle powder
1 tablespoon chipotle hot sauce, optional
1 tablespoon Maggi sauce or Worcestershire sauce
1/3 seasoned bread crumbs
1 large egg

Olive oil
1 medium sweet onion, sliced thin
1 roasted poblano pepper, sliced into strips
2 roasted Anahiem peppers, sliced into strips
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons chile ancho powder
1 teaspoon smoked paprika
1 more teaspoon cumin
1 more teaspoon oregano
2 cups low sodium beef or chicken broth

Salisbury Steak with Chili Gravy and Roasted Green Chiles

Salisbury Steak with Chili Gravy and Roasted Green Chiles


1. In a large bowl, combine all of the ingredients for the steaks. Stir just until combined, but don’t overwork the meat. Make 4 equal patties and shape into an oval shape. Flatten slightly and transfer to plate.

2. In a large skillet, preheat 2 tablespoons of oil to medium heat for a few minutes. Sear the beef for 3 minutes per side or until nicely browned. Remove from skillet onto a plate.

3. In that same skillet, add 1 more tablespoon of oil and heat to medium. Add the onions and saute for 3 minutes. Add the roasted peppers and garlic. Cook for 2 minutes. Add the flour and cook for 1 minute. Add in the chile ancho, paprika, cumin, oregano and broth. Whisk to combine making sure there are no lumps. Taste for salt and pepper. Add the meat back into gravy and ladle gravy over the meat. Cover, reduce heat and cook for 20 minutes. Serve over mashed potatoes with a side of your favorite vegetable mix. Yields 4 servings.

Smashed Potatoes and Peas-Saliisbury Steak
Tips~ For simple “Smashed Potatoes,” add 1 1/2 pounds peeled and diced potatoes to a saucepan. Cover with water and bring to a boil. Reduce to a simmer and cook for 15 minutes or until fork tender. Drain water, add 2 tablespoons butter, 1/3 to 1/2 cup milk, 1/4 cup sour cream, salt and pepper to taste. Smash with potato masher until desired consistency. Fold in some shredded jack cheese.

Salisbury Steak with Chili Gravy and Roasted Green Chiles

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