Salisbury Steak (easy) Prep Time: 10 Minutes Cook Time: 20 Minutes Servings: 6 Ingredients MEAT MIXTURE 1-1/2 pound Lean Ground Beef 1/2 cup Seasoned Breadcrumbs 2 teaspoons Dry Mustard 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base) 4 dashes Worcestershire Sauce 1 Tablespoon Ketchup Salt And Pepper Gravy 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer) 2 cups Beef Broth 4 dashes Worcestershire (additional) 1 Tablespoon Ketchup (additional) 1 teaspoon Kitchen Bouquet 1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste Salt And Pepper, to taste More Broth If Needed For Thinning 1 Tablespoon Olive Oil, For Frying 1 Tablespoon Butter, For Frying Directions Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a steak appearance. Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease. Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce. Add Kitchen Bouquet, which will give the gravy a deeper color and a bit more flavor. OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.) **Add a sprinkle of salt and pepper and more broth if needed for thinning. Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes. Serve with mashed potatoes and peas! **NOTE: If you omit the Kitchen Bouquet, no problem. If you omit the cornstarch/broth mixture, just cook the liquid a little longer in order to reduce and thicken it a bit. **Another optional thing is to add sliced mushrooms to the onions and cook them together. Yum!
Posted on: Mon, 27 Oct 2014 21:12:55 +0000
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