It’s time for some great comfort food. This old fashion Salisbury Steak with onion gravy will bring back memories and will become a weeknight favorite.
Salisbury steak is a classical American dish with ground beef patties seasoned in various manors and served with brown gravy over mashed potatoes or noodles. A comfort food out of the past.
This is another request by my wife but this time, she even remembered the recipe she made but details like exact measurements were missing. So after some searching, she found Simple Salisbury at Cincyshopper which she based on Pioneer Woman’s Salisbury Steak Meatballs. All the right ingredients but not quite there. The recipe called for gravy mix and no onions in the gravy, but I can fix that.
A nice comfort food.
Recipe notes for Salisbury steak
Since there is no egg or anything to be an hinderance to scaling this recipe, it is the ultimate adjustable recipe. Having said that, 1 pound of ground beef is about as small as I want to go. Here I was cooking for 5 servings, but the discussion is based on 3 servings of 1/3 pound. You could do 4 servings of 1/4 pound each.
We made our own gravy without mix but added some caramelised onion for flavor. With all that onion in the gravy, I pulled the onion from the steaks.
Finally, a comment about the recipes I found out there. It was almost as bad as crock pot cooking. Cans of soup and packets of onion soup mix were everywhere.
Note while pictures are for five servings, the discussion and recipe is set for 3 servings.
If you want caramelised onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes.
Mix 1 pound ground beef with 1/3 cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce and 1/2 teaspoon garlic powder. If not doing the onions then add 1/2 teaspoon onion powder.
Divide into 3 equal portions. Place in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until internal temperature of 165. About 15-20 minutes depending on thickness, pan, and your burners.
Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent. Pour out most of the liquid leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and 1/2 teaspoon Worcestershire sauce. Add salt to taste. Whisk until nicely thickened, a few minutes.
Add caramelised onions to the gravy and mix well if using. Add steak back into the mixture, simmer a few minutes then serve with mashed potatoes.
September 25, 2016