Salisbury Steak

I was looking at photos saved on my hard drive and then saw this. The hubs and I are pescatarians for about two years now, but I can still remember what meat tastes like. I find ground meat to be very versatile that you can basically add a hodgepodge-thingamajig of flavors to it. As they say, “Everything, but the kitchen sink.”

salisbury steak

Salisbury Steak
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

For the Meat Mixture:
1 pound lean ground beef
1/3 cup seasoned breadcrumbs
1/2 tablespoon ketchup
1 teaspoon dry mustard
2 dashes Worcestershire sauce
Salt and pepper
1 tablespoon butter
2 teaspoons olive oil

For the Gravy:
1 whole onion, halved and thinly sliced
2 cups low-sodium beef broth
1 tablespoon ketchup
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

1. For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, and some salt and pepper. Knead until all combined. Form into 4 oval patties, and then make lines across the patties to give them a “steak” appearance.
2. 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.
3. 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, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce to thicken. Stir and cook to reduce.
4. 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.

Recipe adapted from The Pioneer Woman


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