Salisbury Steak

Salisbury Steak

Salisbury Steak is one of those meals I grew up eating. I don’t remember my mom making it, necessarily, but I do remember that it’s what I’d order from a restaurant menu anytime it was available. It might have also been my go-to choice in TV dinners, which were often my after-school snack. Haha! I can still recall those little aluminum trays, each frozen food in its spot. I loved it, but I’m so happy that I’ve learned how to make homemade Salisbury Steak now. It’s a salt-of-the-earth kind of meal, and I believe it’s best served with homemade mashed potatoes and a good country vegetable like creamed corn or field peas. My peeps love hamburger steak, so I tried out this dressed-up version on them recently. They loved it, so I’m going to be sure to add it to the regular rotation around here.

2 lbs ground beef
1 cup seasoned bread crumbs
1/2 small onion, very finely chopped
1 egg
1/4 cup worcestershire sauce
1 tablespoon ketchup
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon black pepper

1 package fresh mushrooms, sliced

2 jars beef gravy
1/2 cup port wine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

In a big bowl, mix together the ground beef, bread crumbs, onion, egg, worcestershire, dry mustard, salt, and pepper. I usually do this by hand (literally, with my hands), but you could use a Kitchenaid stand mixer. When it’s good and blended, divide into patties. I usually make about 6-7 patties from 2 lbs of ground beef. Place them into a skillet heated to medium. I use my Le Creuset braiser because it’s big enough to hold 6 or 7 steaks at one time. Brown on each side for about 5 minutes.

In a separate bowl, mix together the gravy, port wine, garlic powder, and onion powder.

When patties are browned on the outside, I remove them from the pan so I can pour off the extra grease. Return steaks to the pan and cover with mushrooms. Pour gravy mixture over all, being sure all mushrooms are covered in gravy. Cover and reduce heat to medium-low. Allow to simmer for about 20 minutes or until steaks are cook through and mushrooms are tender.

[yumprint-recipe id=’40’]

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