Salisbury Steak Using Cubed Steak
April 08, 2014
"I wanted to make Salisbury steak, but I wanted the steaks to be soft and tender and not chewy. This method worked liked a charm! I know you will love this recipe! It tastes so much better than the commonly used ground beef."
- FOR THE STEAKS
- TO MAKE THE GRAVY
- Serving Size: 1 (289.6 g)
- Calories 265.9
- Total Fat - 17.4 g
- Saturated Fat - 6.3 g
- Cholesterol - 42.2 mg
- Sodium - 830.6 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 1.3 g
- Sugars - 2.1 g
- Protein - 11.9 g
- Calcium - 37.8 mg
- Iron - 1.4 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.3 mg
Start to heat a large skillet on medium heat with canola oil.
Use a large resealable bag and add flour, salt and pepper. Mix well.
Add the steaks to the bag and shake well, making sure to coat each piece evenly.
In the skillet, cook steaks in the oil until browned on each side. Transfer to a 3-5 qt. crock pot. Add the onion, worcestershire sauce and the beef broth. Cover and cook on high for 4 hours or until meat is tender. You can also cook on low for 8 hours. (For best results, do not lift the cover.)
When your meat is tender, remove steaks and onions to a large platter. Pour leftover broth into a glass mug or measuring cup for the gravy.
Heat a skillet and add the butter, when the butter has melted, add the flour and stir to combine. Let it cook for at least a minute to cook the flour. Add the leftover beef broth and water stirring constantly until combined, when it simmers, lower heat and continue simmering until it thickens. Once it thickens, add the beef and onions to the skillet and let it warm the meat back up.
Serve with mashed potatoes or noodles or however you would love to eat this meal. Delicious!
Tips & Variations
- Slow Cooker- However if you don't have one, you could simply fry up the steaks, add to a dutch oven with the beef broth onion and worcestershire sauce, and bake in your oven on 250 degrees for 3-4 hours or until tender.