Seeking Salisbury steak recipe
I am trying to find a Salisbury steak recipe that I can make and freeze in portions, one that doesn't contain a can or packet of onion soup as an ingredient. I found almost nothing doing a google search, and even Epicurious only has a "southwest-style" salisbury steak. I'm looking for something that has that rich, meaty, oniony taste you get from a real diner. Anyone have any recipes they can share?
Many thanks in advance.
This is the recipe I've come up with after some experimentation.
1-1.5 lb ground beef (even better is 1/2 ground venison and 1/2 ground pork)
1 small onion, grated - I think this is the key to oniony-ness
salt & pepper
couple of dashes of Worcestershire sauce
about a tsp of Coleman's dry mustard
Shape into patties, brown in skillet.
Add mushroom gravy of your choice, cover skillet, cook on low about 15 minutes.
Serve with mashed potatoes and peas
Thank Dr. Salisbury for his invention!
Here is a recipe I have used for years.
Salisbury Steak with Onion Mushroom Gravy
1-1/2 pounds lean ground beef
1 jar (12 ounces) beef gravy*, divided (in original recipe; can use beef gravy listed below)
1/2 cup bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1 small onion, thinly sliced
1/2 pound fresh mushrooms, sliced, or 1 jar (4 ounces) sliced mushrooms
1/4 cup water
Combine beef, 1/4 cup gravy, egg, bread crumbs, salt, pepper and onion powder; mix well. Shape into 6 oval patties.
Spray a large skillet with non-stick cooking spray. Brown patties over medium heat 4 to 5 minutes per side. Remove from skillet and keep warm.
In same skillet, saute onions and mushrooms until tender. Stir in gravy and water and simmer for 1 minute. Return beef to skillet; cover and cook another 10 minutes, or until beef is cooked to desired doneness.
I prefer to use this versus the jarred gravy.
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups beef stock
1 1/2 t beef base
1 T onion powder
1 T garlic powder
Black pepper, to taste
Splash of Worcestershire sauce or Kitchen Bouquet, if desired
Melt butter in skillet. Add flour; stir and cook until roux is golden brown or a little darker. Add beef stock, beef base, onion powder, garlic powder, black pepper, and Worcestershire or Kitchen Bouquet, if used. Whisk to assure no lumps. Bring to a boil over medium heat and cook until thickened.