Salisbury Steak
Directions
- 1Add 1 pound of lean ground beef, 1 egg, mustard, a little bit of Worcestershire sauce, about 1/4 to 1/2 cup of bread crumbs, and one package of beefy onion soup mix to a bowl.
- 2Mix all ingredients thoroughly with a gloved hand.
- 3Form the mixture into patties; usually 4 to 5 patties can be made from this amount.
- 4Slam each ball of meat onto a paper plate and mush it out to form a patty, then set aside.
- 5Heat a big wide pan with a tiny bit of oil.
- 6Place the patties in the hot pan. If they don't all fit, cook them in batches.
- 7Cook patties for 3-4 minutes on each side to get some color, they don't need to be cooked through yet.
- 8Remove patties from the pan and set them aside on a plate.
- 9Reduce heat to medium-low and add about a quarter stick of butter to the pan.
- 10Once the butter is melted, add a couple of tablespoons of flour to create a roux by mixing fat and flour, using the pan drippings for flavor.
- 11Cook the roux for about 3 minutes.
- 12Add a can of beef broth, stirring it around until it combines with the roux and smooths out to form a gravy.
- 13Add water, not quite halfway, from the beef broth can to the gravy.
- 14Add the second package of beefy onion soup mix and a little more Worcestershire sauce to the gravy.
- 15Add pepper to taste.
- 16Return the patties to the gravy, spooning some gravy over them to ensure they are lost in the sauce.
- 17If there are any drippings on the plate, add them to the pan.
- 18Let it simmer on low for about 10 minutes to finish cooking the patties through.
Ingredients
- 1 pound lean ground beef
- 1 egg
- mustard
- Worcestershire sauce
- 0.25 cup bread crumbs
- 1 package beefy onion soup mix
- oil
- 0.25 stick butter
- 2 tablespoons flour
- 1 can beef broth
- water
- 1 package beefy onion soup mix (second package)
- Worcestershire sauce (for gravy)
- pepper
Equipment
bowlknifeglovespaper platespanspatula
Tips
- You can use whatever kind of mustard you have in the fridge, or even ketchup.
- If you want onions and mushrooms, add them after removing the patties and cook them till soft before making the roux.
- If the beef left more grease in the pan, you probably don't need the butter for the gravy.
- When making the gravy, keep stirring until the broth combines with the roux and smooths out.
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