Wednesday, October 9, 2013

Salisbury Steak

I don't know what struck me.  I personally was never the hugest fan of Salisbury Steak, but when my son asked for beef tonight, I saw this on pinterest and felt the strong urge to play 50's housewife and make a good ole fashioned meat and potatoes dinner.  Perhaps it was that my darling husband had been away for a few days on business, perhaps it was the slight cooling in the air that had me thinking of family and the holidays.  Whatever the reason, we were having a bit of a retro dinner.  I was looking at the ingredients a bit askance, but most troubling for me, the bouillon.  I was worried it would be too salty and my cube didn't crumble in to fine powder.  I envisioned bites with little, but powerful bouillon bombs in them.  It turned out great!  My son adored it.  My only complaint, even cooking it a bit longer, the gravy was pretty thin.  I was afraid longer cooking would make it too salty.  Next time, I will add a bit more corn starch.



Salisbury Steak

Meat Mixture:
1 1/2 Lb lean ground beef
1/2 Cup seasoned breadcrumbs
1 Tbl ketchup
2 Tsp dry mustard
4 Dash Worcestershire sauce
1 cube beef bouillon crumbled (or powdered beef base)
Salt and pepper
1 Tbl butter
1 Tbl olive oil

Gravy:
1 whole onion halved and thinly sliced (or diced if yo
2 Cup beef broth more if needed for thinning
1 Tbl ketchup
1 Tsp seasoning sauce such as Kitchen Bouquet, optional
4 Dash Worcestershire
1 Tsp cornstarch optional
Salt and pepper

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry
mustard, 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.

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.

For the gravy: Reduce the heat to medium and add in the sliced onions.
Stir and cook until golden brown and somewhat soft, for several minutes.
Add 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.

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.



No comments:

Post a Comment