Thursday, March 19, 2015

Salisbury Steak


Meat Mixture:
1 1/2 pounds lean ground beef
1/4 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base) or 1 tsp liquid beef base
Salt and pepper
1 tablespoon butter or 1 tablespoon olive oil

2 tbsp butter
2 tbsp flour
1 cup beef broth, more if needed for thinning
1 tablespoon ketchup
A few dashes Worcestershire
1/2 onion, halved and thinly sliced 

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, beef base and some salt and pepper. Squish until combined. Form into patties. Can be made ahead and refridgerated. Usually makes 4-6. Don't start on gravy until right before frying the patties so they can be ready close to the same time.

To cook: Melt butter or heat oil in frying pan. Sear each side, then fry the patties over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

For the gravy: Make a roux by melting butter then adding flour. Once thickens add beef broth. Let simmer for a few minutes, then add slide onions and Worcestersher and ketchup. Stir and then add onions. Cook on low while stirring regularly until patties are ready to eat.

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