Salisbury Steak

This is the easiest comfort food in the world. And you can make the patties ahead, brown them off and freeze them. Make the gravy on the day you serve it if you do that. Serve this with mashed potatoes and glazed carrots and you’ve got a diner style, blue-plate-special classic. I’m using local, farm-raised, ground beef here. If you are lucky enough to have access to such, you should definitely use it. It is better for you and the environment for so many reasons. This comes from Law Ranch, a fantastic beef and chicken supplier in Crosby, Texas. Buy local!

If you want to see what happens when you get in a hurry to video a recipe, check out our version of Salisbury Steak on YouTube.

Salisbury Steak
Recipe type: dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 patties
 
Add some simple pantry ingredients to ground beef and it transforms into classic comfort food. A good make ahead recipe your family will enjoy.
Ingredients
  • 2 pounds ground beef
  • 1 cup bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ½ cup milk
  • 2 eggs
  • 1 teaspoon mustard
  • --------------
  • olive oil (1-2 tablespoons)
  • 1 onion, peeled and sliced
  • 1-2 tablespoons cornstach
  • 2-3 cups beef stock
Instructions
  1. In a large bowl, mix together the bread crumbs, salt, pepper, and garlic powder.
  2. Mix the milk, eggs, and mustard together lightly. You can do this right in the liquid measuring cup you use for the milk. Just measure you milk out first, add the mustard, then crack the eggs in. A one cup glass measure will hold it all. I'm a fiend at using the least amount of dishes possible. In fact, I don't even measure the mustard, I just squirt in a bit. Don't tell. Ahem.
  3. Pour the liquid ingredients over the bread crumb mixture and stir a little.
  4. Add the ground beef and now, really get everything mixed in well. Use a wooden spoon. Or your hands. They work best.
  5. Using about ⅓ to ½ mixture, form loose balls and shape into patties.
  6. While your shaping the patties, heat a couple tablespoons olive oil in a skillet on medium and add in some sliced onions.
  7. Add the patties to the skillet with the onions. You can lay them right on top if you want them to cook in. Alternatively, you can cook an entire skillet full of onions, even caramelizing them and remove them before adding the patties. Yum.
  8. Cook the patties until they are browned on one side and hold together enough to be flipped, about 5 minutes. Cook on this side for another 5 minutes or so until well browned.
  9. Now add about 2 cups beef stock, and put the lid on.
  10. Continue cooking until the meat is cooked all the way through. This can take anywhere from 15-30 mins, depending on how thick your patties are.
  11. (If you want to freeze some of the patties, remove them now, let them cool a bit and then place in your favorite freezer container.)
  12. Once the meat is fully cooked, make a slurry by placing 1-2 tablespoons corn starch in a cup and adding a couple tablespoons cold water or beef stock. Cold, so that it dissolves the corn starch with no lumps.
  13. Add this slurry to the skillet, stirring it in until mixture becomes a thickened gravy.
  14. You're done!

 

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