Salisbury Steak. I cooked this Salisbury steak this evening and it was very quick and easy. The flavor and texture was wonderful. TIPS: I removed steaks from pan after browning - adding onions and mushrooms to saute.
Treat your family to Ree Drummond's Salisbury Steak recipe from The Pioneer Woman on Food Network; smother the beef patties in gravy for a rib-sticking meal.
The Wolfe Pit shows you How To Make Salisbury Steak.
Salisbury steak is named after the physician who invented it; a tasty hamburger "steak" that is low in carbohydrates.
You can cook Salisbury Steak using 15 ingredients and 11 steps. Here is how you cook it.
Ingredients of Salisbury Steak
- It's 1 lb of ground beef.
- You need 1 of large egg.
- Prepare 1/3 cup of bread crumbs.
- It's 1/3 cup of milk.
- It's 1 tsp of dried parsley.
- Prepare 1/2 tsp of garlic powder.
- Prepare 1/2 tsp of onion powder.
- You need 1/2 tsp of salt.
- Prepare 1/4 tsp of black pepper.
- You need 1 tbs of olive oil.
- You need 2 tbs of unsalted butter.
- You need 2 tbs of flour.
- You need 2 cups of low sodium beef broth.
- You need 1 tbs of worcestershire sauce.
- You need to taste of additional salt and pepper.
Salisbury steak is usually served with mashed potatoes and whole kernel corn. Never heard of Salisbury steak made with ground beef. I think it would be mushy. my favorite poor mans steak seved in winnipeg.canada by salisbury house an instituition.owned by burton cummings. This homemade Salisbury steak is "lick-the-plate" good.
Salisbury Steak instructions
- In a large bowl blend first 9 ingredients by hand until well combined. Divide mixture into 4 equal portions and form into patties about 1/2-3/4 inch thick (their diameter should be about 3 inches)..
- Place patties in a single layer on a plate. Cover with plastic wrap and refrigerate 1 hr. Remove patties from fridge about 15 minutes before you're ready to cook..
- Heat a large, deep sided skillet over medium heat. Add olive oil and butter. Swirl to coat skillet. As soon as butter is melted place patties in skillet distributed evenly, edges not touching. Sear 3-4 minutes per side, but not cooking through..
- When both sides are seared transfer patties to a plate and set aside. Do not drain fat from skillet. Wisk flour into fat. Allow to cook about 1 minute. Wisk in beef broth ensuring no clumps form..
- Bring gravy to a simmer wisking frequently. When gravy simmers wisk in worcestershire sauce. Continue simmering until gravy begins to thicken. About 5 minutes. Carefully taste and add salt and pepper to personal taste..
- Return patties to skillet, turning once to coat in gravy. Reduce heat to medium low. Cover and allow to gently simmer about 10 minutes. Flip patties. Cover, turn heat to low and let sit 10 minutes more. This is allowing the patties to soak up some of that gravy flavor while they finish cooking..
- Your gravy should be on the thin side for this dish. Serve with mashed potatoes (or cauliflower, yum!). Drizzle gravy over patties and potatoes. Enjoy!.
- See notes and tips below ⤵.
- Tip: Form patties with edges slightly thicker than the center to avoid the "domed" effect of cooked beef patties..
- The hour in the fridge is to allow time for the flavors to really blend and develop. If you want to skip this step that is perfectly fine. The flavors just won't be quite as bold..
- It is important to not touch or move patties around in skillet until it is time to flip them in order to form that nice crisp, caramelized sear on the meat..
A great Salisbury steak begins and ends with a great gravy. The real highlight comes from all the flavors that simmer into the meat from our. This is our favorite salisbury steak recipe. I always make enough extra sauce to serve over potatoes. Tastes like it took all day to cook.