This dish is restaurant quality food which when served with mashed potatoes and green beans makes a delightful presentation.
At home,this was a favorite among our family. I have made some changes from the original one used by my mother and wife, and think you will enjoy it also. It is economical, relatively fast and so good. I always cook lots of onions and mushrooms to top the steak and potatoes. And be sure you have lots of gravy.
This meal calls for a red, sweet wine.
- Salisbury Steak
- 1 1/2 lb. ground beef
- 1 cup bread crumbs ( or stuffing mix)
- 1 (11 oz.) can cream of mushroom soup
- 2 eggs
- 1/4 C. chopped green peppers
- 1/2 C. fine chopped onions
- 2 cloves crushed garlic ( or 1/2 tsp. garlic powder)
- 1/2 C. chopped parsley
- 2 T. soy sauce
- 1 tsp chopped sage
1. Mix well all ingredients. Meat should have body.
2. Form 5-6 oval patties ( like little footballs)
3. In skillet ( I use an electric one at 350) fry patties, each side, for about 8- 10 minutes until “patchy scaled ” on both sides.
4. Remove patties and set aside.
5. To the drippings, add an additional 3 T. oil 1-2 large thin sliced onion and mushrooms, cook until brown and onion is translucent.
SAVE THIS FOR GRAVY
- 1/2 C. flour
- 4 C. water/milk
- 1 T. seasoned salt
- 1 tsp. sugar
- 1-2 tsp soy sauce
- 1-2 tsp. browning liquid
1. At medium heat, sprinkle 1/2 C.flour over dripping and cook until flour is browned. It should appear like paste. ( Stir constantly as the flour will burn)
2. Prepare liquid to include 1 T. soy sauce, 2 tsp. browning liquid, seasoned salt and sugar and pour over flour. Stir to avoid clump. Let simmer until brown, blended and smooth. Add more or less liquid for right consistency.
3. Place meat in gravy, keep heat low, Spoon gravy over meat. Let cook for about 40-45 minutes until all flavors are absorbed. Make sure gravy is smooth and thick. Turn meat at least once. This way it will not get dry on one side.
4. Remove from heat.
5. Serve hot over mashed potatoes, pasta, rice.
Garnish with chopped chives, green onions or parsley.