Homemade Salisbury Steaks
"I've loved Salisbury steaks since I was a young child; the gravy, the steaks tenderness was ideal to me. My first experience was by way of Stouffers brand, frozen and premade. Since then, I've matured and have made my own and this recipe will not disappoint, but I must confess I still love the Stouffers."
Original is 6 servings
Ingredients
- FOR SALISBURY STEAKS
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- FOR SALISBURY GRAVY
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Nutritional
- Serving Size: 1 (277.4 g)
- Calories 402.4
- Total Fat - 24.7 g
- Saturated Fat - 8.6 g
- Cholesterol - 106.5 mg
- Sodium - 877.8 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 2.1 g
- Sugars - 5.4 g
- Protein - 31 g
- Calcium - 54.9 mg
- Iron - 4 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Salisbury Steaks
Step 1
Combine the ground beef, breadcrumbs, ketchup, dry mustard, onion powder, garlic powder, Worcestershire sauce, bouillon, and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
Step 2
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
Salisbury Gravy
Step 3
Reduce heat to medium, add additional grease if required. If using mushroom, saute until browned (don't crowd the mushrooms so that they will brown and toast nicely); set aside. To the same pan, add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the mushroom, if using, the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
Step 4
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Tips
No special items needed.
6 Reviews
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