Old Fashioned Salisbury Steak
"This is one of my family's all-time favorites, pure comfort food at it's best! To save time prepare the ground beef mixture shape into patties cover with plastic wrap and refrigerate up to 48 hours in advance, it is not recommended to add in any extra salt to the ground beef mixture as the dry soup mix already has plenty of sodium. You will need a large skillet to make this. For more gravy increase the beef broth to 3 cups and the flour to 6 tablespoons for a very thick gravy increase to 7 tablespoons"
- FOR HAMBURGERS
- Serving Size: 1 (304.9 g)
- Calories 396.8
- Total Fat - 20.5 g
- Saturated Fat - 7 g
- Cholesterol - 135.7 mg
- Sodium - 1390.2 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 2.8 g
- Sugars - 4.8 g
- Protein - 32.9 g
- Calcium - 80.3 mg
- Iron - 4.5 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.2 mg
Step by Step Method
In a bowl combine all hamburger mixture together using clean hands until well combined.
Shape into 6 large patties or 8 small patties (at this point you may refrigerate for up to 24 hours).
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Add in hamburger patties and brown well for about 3 minutes on each side (do not cook the patties completely) transfer to a plate.
Add in more oil to the skillet (use enough oil to generously coat the bottom of your skillet) add in sliced onions and mushrooms; cook stirring scraping up any browned bits that has accumulated on the bottom of the skillet, cook for about 15 minutes or until the onions are softened adding in more oil if needed.
Add in the flour and stir for 1 minute.
Add in beef broth, Worcestershire sauce and black pepper; bring to a simmer stirring until bubbly and thickened (at this point you may add in the beef bouillon starting with a small amount and adding in more to taste).
Add the browned patties back to the skillet and turn to coat in the gravy.
Reduce heat to low and simmer for about 45 minutes or even 1 hour turning the patties 2-3 times during cooking.
No special items needed.