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.

Ingredients:

Steaks

1 lb ground beef

*1/2 cup of bread crumbs

1 slices of bread ripped into fairly large pieces.

2 egg

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

*you may need more bread crumbs, you don’t want your meat mixture to be sloppy or liquidy. All eggs are different in size and sometimes the meat has more fat.

~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.

Method:

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.