Salisbury Steak
Directions
- 1Combine ground beef, egg, mustard, Worcestershire sauce, breadcrumbs (1/4 to 1/2 cup), and one package of onion soup mix in a bowl.
- 2Mix all ingredients together until well combined.
- 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.
- 4Add a small amount of oil to a big wide pan and heat.
- 5Place the patties in the hot pan. If they don't all fit, cook in batches.
- 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.
- 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.
- 8Once butter is melted, add a couple of tablespoons of flour to create a roux. Cook for about 3 minutes, or until desired darkness.
- 9Pour in a can of beef broth. Stir continuously as it simmers to combine with the roux and smooth out into a gravy.
- 10Fill the beef broth can not quite halfway with water and add it to the gravy.
- 11Add the second package of beefy onion soup mix to the gravy.
- 12Add a little Worcestershire sauce and pepper to the gravy, or any other seasonings you like.
- 13Return the patties to the pan with the gravy.
- 14Spoon gravy over the patties, ensuring they are coated.
- 15If there are any drippings on the plate where the patties were resting, add them to the pan.
- 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.
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