It had been so long since I made Salisbury steak that my son could not remember when he last had it. I had forgotten how delicious this meal is, especially on freshly mashed potatoes.
1 lb ground beef
2/3 cup of bread crumbs
2 slices of bread ripped into fairly large pieces.
1/2 cup milk
2/3 tsp salt
1/2 tsp pepper
1 tbsp onion powder
1 tsp Dijon mustard
2 gloves garlic mashed
2 tbsp ketchup
1 tbsp Worcestershire sauce
2 tbsp peanut or high heat oil
~place bread crumbs in a mixing bowl, pour milk on, set aside.
Ingredients for sauce
1 500 ml jar of beef broth
1 beef bullion cube mashed
up to 1 lb of mushrooms sliced (amount of mushroom depends on how much you like them)
half medium onion chopped
3 ounces of butter
1 tsp Dijon mustard
1/4 cup flour
1/2 tsp of black pepper
~I always feel that especially when making a new recipe, get your ingredients prepped ahead of time. Saves you from being flustered as you go.
Mix all of your steak ingredients with your soaked bread crumbs, except for the peanut oil. Form 4 thick patties.
In a large fry pan (I use my cast iron for this one) heat the oil using a medium heat. Brown your patties on both sides. Remove from heat and set aside in a warm 170 degree oven.
In the same pan, add the butter, continuing with a medium heat, saute’ the onions and mushrooms until tender. Add the flour whisking and stirring and let it ‘cook’ for about 2 minutes. The flour will cling to the onions and mushrooms and that’s fine. Slowly whisk in the broth and you will have a nice gravy, thin it with water if needed but no more than half a cup. Now stir in all the other ingredients for the sauce.
Add the patties to the sauce, reduce heat to medium low, add a lid and let cook until the patties reach 165 degrees in the center. Occasionally check them, don’t let them scorch to the pan. I turn mine about twice and ladle sauce over them. (again, if you sauce does get too thick, you can add a little water)
Taste the sauce and add salt if needed. I usually do.
Serve with mashed potatoes.