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    Steak

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    Colai's Bcd
    This document provides a recipe for classic Salisbury steak with a rich mushroom gravy. It begins with an introduction that Salisbury steak is made from a simple ground beef patty and gravy, and that this recipe can be made into a freezer meal. It then provides background that Salisbury steak originated in the late 1800s from an American physician promoting meat-centered diets. The recipe calls for ground beef, breadcrumbs, egg, and seasonings to form into patties, which are then cooked and served with a gravy made from sautéed onions, mushrooms, beef broth, and cornstarch for thickening.

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    © All Rights Reserved
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    Steak

    Uploaded by

    Colai's Bcd
    30 views6 pages
    This document provides a recipe for classic Salisbury steak with a rich mushroom gravy. It begins with an introduction that Salisbury steak is made from a simple ground beef patty and gravy, and that this recipe can be made into a freezer meal. It then provides background that Salisbury steak originated in the late 1800s from an American physician promoting meat-centered diets. The recipe calls for ground beef, breadcrumbs, egg, and seasonings to form into patties, which are then cooked and served with a gravy made from sautéed onions, mushrooms, beef broth, and cornstarch for thickening.

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    This document provides a recipe for classic Salisbury steak with a rich mushroom gravy. It begins with an introduction that Salisbury steak is made from a simple ground beef patty and gravy, and that this recipe can be made into a freezer meal. It then provides background that Salisbury steak originated in the late 1800s from an American physician promoting meat-centered diets. The recipe calls for ground beef, breadcrumbs, egg, and seasonings to form into patties, which are then cooked and served with a gravy made from sautéed onions, mushrooms, beef broth, and cornstarch for thickening.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    30 views6 pages

    Steak

    Uploaded by

    Colai's Bcd
    This document provides a recipe for classic Salisbury steak with a rich mushroom gravy. It begins with an introduction that Salisbury steak is made from a simple ground beef patty and gravy, and that this recipe can be made into a freezer meal. It then provides background that Salisbury steak originated in the late 1800s from an American physician promoting meat-centered diets. The recipe calls for ground beef, breadcrumbs, egg, and seasonings to form into patties, which are then cooked and served with a gravy made from sautéed onions, mushrooms, beef broth, and cornstarch for thickening.

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    © All Rights Reserved
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    You are on page 1of 6

    Everyone needs a good 

    Salisbury Steak recipe for their weekly


    dinner rotation! While it tastes like an absolute treat, this meal is
    made with a simple ground beef patty and a rich mushroom gravy.
    In this recipe you’ll find instructions on how to turn this into a
    freezer meal for your busiest nights.
    If it’s doused in sauce, especially a sauce loaded with golden brown
    onions and mushrooms, I’ll be all over over it. This is the type of
    meal I just can’t get enough of! As an additional bonus, it’s a classic
    meat-and-potatoes style meal that my husband goes crazy for. Win
    win!

    There are many ways you can zhuzh up your Salisbury steak.


    Adding mustard, hot sauce, fresh, herbs, etc. Today I have a classic
    and basic recipe that will be show stopping all on its own, but will
    give you tons of leeway to make changes here and there to make it
    perfect for your family.
    What is Salisbury steak?
    This classic dish, dating back to the late 1800s, adopted its name
    from James Salisbury. This American physician spent his career
    promoting a meat-centered diet and thus, the Salisbury steak was
    born.
    At a time when ground meats were gaining popularity with their
    affordable prices, American families quickly found love for this
    recipe with its simple and delicious gravy.

    Ingredients
    Keep scrolling down to the recipe card for a list of FULL ingredient
    amounts and instructions or click the “Jump to Recipe” button at
    the top of the page!

    FOR THE SALISBURY STEAK


     Ground beef – I used extra lean.
     Breadcrumbs – Any type will work.
     Egg – Use a large egg.
     Worcestershire – Use more or less as you prefer.
     Seasoning salt & pepper – Season to taste.
     Olive oil – Sunflower, canola, safflower, or avocado oils
    will work instead.
     Butter – I used unsalted.
    FOR THE GRAVY
     Onion – White or yellow will work best.
     Mushrooms – I used cremini, aka baby bellas. White
    button mushrooms can be used instead.
     Beef broth – Low sodium. If you only have chicken or
    veggie broth, that will work instead.
     Tomato paste – You can add more or less if you’d like.
     Soy sauce – Regular or low sodium.
     Worcestershire – Like the steak, use more or less as you
    prefer.
     Cornstarch – This is what will thicken your gravy.
     Salt & pepper – Season to taste.
    How to make Salisbury steak
    1. Make the meat mixture: Mix the beef, breadcrumbs, egg,
    Worcestershire sauce, salt, and pepper in a large bowl.
    Use your hands to shape the mixture into 6 equal sized
    oval patties.
    2. Cook the patties: Heat the oil and butter in a large skillet
    over medium-high heat. Add the patties, cooking in
    batches if need be, and cook for about 5 minutes per side.
    Transfer the patties to a plate.
    3. Make the gravy: Reduce the heat to medium and add the
    onions. Cook until they soften, 3-4 minutes. Add the
    mushrooms and cook for another 2-3 minutes until the
    onions turn golden brown. Add the beef broth, tomato
    paste, soy sauce, and Worcestershire, then stir. Whisk the
    cornstarch with a tsp of water and add to the skillet. Stir
    well and cook until thickened, about 2 minutes.
    4. Finish: Add the patties back to the skillet and spoon the
    gravy liberally over them. Keep the heat on for another 2
    minutes, or until the patties are heated through. Garnish
    with freshly chopped parsley and serve.

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