Salisbury Steak

I’ve been wrestling with myself over which version of this recipe to post–easy or fancy.  Or mostly easy with a little fancy on the side.  I think that my problem is that I read too many recipes from too many cooking blogs and websites.  In my head I categorize the recipes:

  • ohhhhh, that is really elegant, I could never make that
  • oh dear, have I been making ????? wrong all these years
  • that’s quick and easy, no frills, gets the job done
  • are you KIDDING me?!  (followed by eye roll and intense salivation and either the print button or bookmark)
  • yum, very family friendly
  • why didn’t I ever think of this one?
  • ummmm…no, I like my recipe better
  • bleh!!!!!!

Sometimes, actually a lot more than I like to admit, I greatly admire the food photography on other people’s blogs.  A great photograph can sell even the most mediocre recipe.   There are some very, very talented and imaginative people doing food blogs, and I am awed by their abilities.  Want to see some of the best?  Hang out at Tasty Kitchen for a while…gee whiz!

Now, about that Salisbury Steak that didn’t quite make it into my opening paragraph.  The dilemma of which recipe to post has been tricky.  I have opted for a stepped up combo of easy and a tiny bit fancy.  Mostly this is very easy, with the only ‘stepped up’ part being that the onions are caramelized before adding them to the ground beef.

I probably ought not to say this, but Salisbury Steak is pretty much a fancy name for ground beef patties with mushroom gravy.  Yeah, it’s true.  The ‘gravy’ can be as cultured or as simple as you like (BTW, if it is of the cultured variety, then call it a sauce.  And if you call it a sauce, then be prepared to do some deglazing with something fermented. Otherwise, it’s a gravy.  Tell no one that I said this.)  What’s your style?  I like mine with a simple, but tasty gravy, served with mashed potatoes and green beans plus any other fresh vegetables that happen to be in season and on hand.  It’s a very flexible type of meal.

 Salisbury Steak
 Recipe by Terri @ that’s some good cookin’; adapted from Food Network

  • 2 pounds ground beef
  • 1 large onion, small dice (about 2 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 3 slices bread, torn into small pieces
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons Worcestershire sauce, divided
  • 12 ounces (weight) sliced mushrooms (I used crimini–aka baby bellas)
  • 6 cups beef stock, divided
  • 3 tablespoons cornstarch

 Directions

  1. Melt butter in a large saute pan over medium heat.  Saute onions for 3 minutes, then add the minced garlic.  Cook, stirring occasionally until onions a slightly golden.  Be careful to not burn the onions or garlic.  Remove from heat and allow to cool.
  2. Put torn bread into a large mixing bowl.  Pour milk over bread and let bread sit for a few minutes to soak up the milk.
  3. Add the hamburger, eggs, cooked onions and garlic, 1 tablespoon Worcestershire sauce, and the salt and pepper to bread.  Mix well.  
  4. Form meat mixture into twelve patties.  Brown the patties, turning once, until nearly cooked through.  (If the meat you are using is lean, drizzle a little olive oil into the pan before cooking so that the patties won’t stick to the pan.)  Place cooked patties in a large baking dish.  Set aside.
  5. Preheat oven to 375-degrees F.  (The oven can be heating while you are making the sauce/gravy.)
  6. Measure out about 1 cup of the beef broth.  Whisk in the cornstarch until smooth.  Set aside.
  7. In the same saute pan used for the meat, add the mushrooms and the remaining 5 cups of the beef broth.  Bring to a simmer, then stir in the cup of beef broth with the cornstarch.  Simmer for about 20 minutes until the liquid has reduced somewhat and the gravy just begins to thicken. Stir as needed.
  8. Pour the gravy over the patties in the baking dish.  Cover the baking dish loosely with a piece of aluminum foil and bake in oven for 40 minutes.  Note:  I just laid the foil on top of the baking dish without folding the sides over the edges of the dish.  This allowed steam to escape and the gravy to continue to thicken.  I placed the baking dish on a sheet pan for ease in transferring the baking dish to the oven.  Additionally the sheet pan offers protection from spills which may occur.

The inspiration for making this Salisbury Steak came from Karen at Where Flours Bloom.

Comments

  1. says

    Thanks, Dawnye. I was a little worried about the pic because I had to take it under florescent lighting–the sun had set before I finished making these for dinner! I considered doing a re-take this morning, but the hubs had taken the left-overs to work.

    As for the drool factor on food pictures, it happens to me all the time, too. (Not on my pics, just on everyone else’s pics!)

  2. says

    Thanks so much, Anonymous. There are many different recipes for Salisbury Steak, some are as easy as using canned mushrooms and packaged onion soup mix. Others are much more complex. It’s all a matter of personal preference. I will admit that this recipe is probably a little more on the fussy side, but the flavor payoff is worth it.

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