Foodie Friday - Salisbury Steak
If you are looking for a simple supper idea that can get your family feed in about 45 minutes I present the humble Salisbury Steak. Fun fact for what is is worth from my friend Google, Salisbury Steak is named after a Union Civil War surgeon who “invented” the meat patties for his patients who thought vegetables were not improving their diet and in fact causing them harm in their recovery.
This version is cooked on the stovetop. Despite it being mid September here it is still hotter than the Devil’s armpit in Las Vegas. No one wants to turn on the oven and heat the house.
All I used was a pound of ground beef, 2 eggs, breadcrumbs, worcestershire sauce, onion powder, garlic powder, onions, beef stock and mushrooms. My DH sometimes makes sourdough bread faster than we can eat it. I take the extras and grind them into bread crumbs. Stick them in a plastic bag and freeze them - they are easily used when you need bread crumbs. For spices I just out in what I thought was a reasonable amount probably about ½ teaspoon of the dry spices and a tablespoon of the sauce. I just eyeballed the bread crumbs. I added some to the mixture and then an egg. I thought they didn’t have enough so I added more breadcrumbs and another egg. Here is where you can stretch the pound of ground beef to feed at least one extra person - secret, like with meatloaf add more bread crumbs to bulk up the patty.
I know i have beef stock in the canning cupboard but ham stock was the first thing my hand landed on so I used that. We are not going for a 5 star Michelin rating here we just want to get a dinner on the table in under an hour.
Once the meat is mixed, form them into patties and place in a skillet in oil. Fry on each side until browned. Yes, they will be raw in the middle, relax we are not done yet. Remove the patties from the pan. Add in some chopped onion and mushrooms and about 2-3 tablespoon of butter. Fry until you think they are fired enough, sprinkle some flour over the mixture then add in about 2 cups of beef broth. I always add some more flour to the stock before adding it to help make the gravy. Some recipes I have seen use a product called Gravy Master. I have never used it but imagine it probably has some unpronounceable ingredients and lots of salt so I do not use it. Flour, cornstarch or arrowroot powder will thicken stock just as nicely.
Place the patties back into the skillet with the sauce/gravy. Let them simmer on the stovetop at low to medium heat for 20 minutes or so. I usually make mashed potatoes to serve with the “steaks.” Easy dinner in under an hour.
