Salisbury Steak

20 mins
Serves 4
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Directions

  1. 1Combine ground beef, egg, mustard, Worcestershire sauce, breadcrumbs (1/4 to 1/2 cup), and one package of onion soup mix in a bowl.
  2. 2Mix all ingredients together until well combined.
  3. 3Form the mixture into 4 to 5 patties. Slam each ball of meat on a paper plate, mush it out, then peel it up and set aside.
  4. 4Add a small amount of oil to a big wide pan and heat.
  5. 5Place the patties in the hot pan. If they don't all fit, cook in batches.
  6. 6Cook the patties for 3-4 minutes on each side to get some color, they don't need to be cooked through at this stage. Remove patties and set aside.
  7. 7Reduce heat to medium-medium low and add a quarter stick of butter to the pan. If the beef left a lot of grease, you might not need butter.
  8. 8Once butter is melted, add a couple of tablespoons of flour to create a roux. Cook for about 3 minutes, or until desired darkness.
  9. 9Pour in a can of beef broth. Stir continuously as it simmers to combine with the roux and smooth out into a gravy.
  10. 10Fill the beef broth can not quite halfway with water and add it to the gravy.
  11. 11Add the second package of beefy onion soup mix to the gravy.
  12. 12Add a little Worcestershire sauce and pepper to the gravy, or any other seasonings you like.
  13. 13Return the patties to the pan with the gravy.
  14. 14Spoon gravy over the patties, ensuring they are coated.
  15. 15If there are any drippings on the plate where the patties were resting, add them to the pan.
  16. 16Reduce heat to low and let it simmer for about 10 minutes until the patties are cooked through.

Ingredients

  • 1 pound lean ground beef
  • 1 egg
  • mustard
  • Worcestershire sauce
  • 0.25 cup breadcrumbs
  • 0.5 cup breadcrumbs
  • 1 package onion soup mix (beefy onion)
  • oil
  • 0.25 stick butter
  • 2 tablespoons flour
  • 1 can beef broth
  • water
  • 1 package beefy onion soup mix
  • pepper

Equipment

bowlpaper platewide pan

Tips

  • If the beef leaves a lot of grease, you might not need to add butter for the roux.
  • Adjust the darkness of the roux to your preference.
  • Keep stirring the gravy as it comes to a simmer to combine with the roux and smooth out.
Salisbury Steak | Clip Recipe