Must Try Salisbury Steak!

                                                         photo by everything "p"

Oh my goodness!  This was dinner last

night...Salisbury Steak and roasted 

sweet potatoes--yum!  If the only 

Salisbury Steak you have ever had 

came frozen in an aluminum tray...

YOU HAVE TO TRY THIS!  It is SO

GOOD!  Pretty simple to make!  The 

gravy...is absolutely fantastic!




Ree Drummond's Salisbury Steak


Ingredients

Meat Mixture:

1 1/2 pounds lean ground beef

1/2 cup seasoned breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 dashes Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base)

Salt and pepper

1 tablespoon butter

1 tablespoon olive oil



Gravy:

1 whole onion, halved and thinly sliced (or diced if you prefer)

2 cups beef broth, more if needed for thinning

1 tablespoon ketchup

1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional

4 dashes Worcestershire

1 teaspoon cornstarch, optional

Salt and pepper


Directions

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry 

mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all 

combined. Form into 4 to 6 oval patties, and then make lines across the patties to 

give them a "steak" appearance.

Fry the patties in a skillet with the butter and oil over medium-high heat on both 

sides until no longer pink in the middle. Remove from the skillet and pour off any 

excess grease.

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and 

cook until golden brown and somewhat soft, for several minutes. Add the beef 

stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine 

the cornstarch with a little beef broth and add to the sauce if using. Stir and cook 

to reduce.

Add a sprinkle of salt and pepper and more broth if needed for thinning. Then 

return the patties to the gravy. Spoon the gravy over the top and let them simmer 

and heat back up for a couple of minutes.

MY NOTES:  
I didn't use any seasoning sauce in the gravy.  
I did thicken with the cornstarch.
I used beef STOCK instead of beef broth.
I fried the patties (6) for 4 minutes per side, in two batches.
When I removed the patties from the skillet, I drained the excess grease but, left the browned bits.