Back in my college days, I could buy 4 frozen Salisbury steaks with gravy for a dollar. I would toast a slice of bread, heat up a steak and gravy, and put it on top of the toast. I remember it being good, but, like most college students, I was also poor. My tastes have changed, however, I now make my own Salisbury steak at least once per year.
I also make larger batches of mashed potatoes and freeze what I don’t need at the time so I can have them almost ready to go when I need them. I know, when thawed they are very runny, just put the mashed potatoes in an ovenproof crock (sprayed with cooking oil), cover and cook at 350 degrees for 45 minutes to an hour. They will be ready by the time your steaks are done.
I start by getting my steaks ready to go. Mix the ground beef with the bell pepper, onion, bread crumbs, egg, Worcestershire, dry mustard, salt, and pepper. Be careful to mix only to the point where everything is just blended together. Over mixing results in a tough steak. Make 4 patties and set this aside.
Next slice your mushrooms. If you don’t like mushrooms, no worries, just omit them and go on.
Heat a large saute pan and add 2 tablespoons of butter, then your mushrooms. Saute until they start turning brown. Then add the flour and thoroughly combine and cook for a minute or 2 to brown the flour a little bit.
Now you want to slowly whisk in the beef stock. Only add about 1/2 cup at a time and whisk it in so you can get all the lumps out of the gravy. If you pour it in all at once, you run the risk of having a very lumpy gravy.
Now it’s as simple as adding your steak patties. Cover the pan and simmer for about 7 minutes. Flip the patties over, cover and simmer for another 7 minutes.
Taste the gravy – careful, it’s hot – and add some sea salt and/or black pepper if you desire.
Served with mashed potatoes and a veggie, I’m ready for a cold, winter or fall evening!
Enjoy!
Salisbury Steak
Equipment
- Large saute pan
Ingredients
- 1 pound lean ground beef I like using ground chuck
- ½ cup bell pepper fine diced (optional but adds a good flavor)
- ¼ cup minced onion red or yellow
- 3 tbsp bread crumbs Italian seasoned
- 1 each egg
- 1 tbsp Worcestershire
- 1 tsp dry mustard
- ½ tsp sea salt
- ½ tsp black pepper
Gravy
- 2 tbsp butter
- 3 tbsp flour
- 2 cups mushrooms sliced
- 2 cups beef stock
- Sea salt and black pepper to taste
Instructions
- Mix all Salisbury steak ingredients until just combined. Do not over mix or they will be tough. Make 4 patties and set aside.
- In a large sauté pan, melt butter, add mushrooms and sauté until they turn brown. Stir in flour and cook for a couple minutes to start browning the flour.
- Slowly whisk in the beef stock, about ½ cup at a time. Make sure to thoroughly whisk in the stock with the mushroom mixture as you pour in to get all the lumps out.
- Once beef stock is mixed in, add your beef patties, cover and simmer for 7 minutes or so. Flip patties, cover pan and simmer for another 7 minutes or so.
- Taste gravy, add salt or pepper if needed. There is enough gravy to serve mashed potatoes with the steaks.
- Enjoy!