Cooking with Connie: Salisbury Steak

cooking with connie

Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Steak on a Hamburger Budget

For many families, ground beef is a favorite.  It’s quick to prepare, quite versatile, and can be inexpensive.  For the most part, ground beef is a kid-friendly meat that can be the center of many classic meals: cheeseburgers, spaghetti & meat sauce, tacos, just to name a few.

Salisbury Steak is an oldie-but-goody, ground beef dish that is making a comeback. This dish was created during the 1930’s when home cooks wanted a new and tasty way to cook ground beef.  Steak was too expensive for Depression-era families, so the well-seasoned Salisbury Steak was born.  Now, some of you may be thinking of the Salisbury Steak frozen dinners that come in a sectioned, tin tray alongside mashed potatoes, peas, and fried apples.  While this “t.v. dinner” used to be my favorite meal when the babysitter came over and my parents went out for the evening, I have a much more wholesome recipe to share with you. 

This recipe can easily be doubled and frozen, so you can create your own quick and homemade Salisbury Steak dinner anytime.  Simply shape the patties and stack between wax paper, then freeze in a gallon-size freezer bag.  Once thawed, just pick up the recipe where you left off.   Try this recipe when ground beef is on sale and serve with egg noodles, rice or potatoes.  And, who knows…you might even like Salisbury Steak better than a New York Strip! 

salisbury steak

Salisbury Steak 

1/3 c. dry bread crumbs
1 egg, beaten
1/4 c. finely chopped onions
1 T steak sauce
1 t steak seasoning
1 T milk
1 T fresh parsley, chopped
1 lb ground beef
2 T olive oil
2 T flour
2 c beef broth
½ t. onion powder 

Mix bread crumbs and next 6 ingredients.  Fold in beef and mix well.  Shape firmly into 4 patties, ½-inch thick; set aside.  Heat oil in skillet over medium-high heat.  Cook patties in hot oil until browned, about 4 minutes on each side.  Set patties aside and keep warm.  Reduce heat to medium-low.  To pan juices, add flour and stir until incorporated and roux begins to form.  Slowly add broth and onion powder, stirring constantly to pick up all cooked bits off bottom of pan.  Add patties back to pan, stirring gravy over patties.  Cover and cook over low heat for 20 minutes or until patties are done.  (160 degrees)      




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