Tuesday, January 29, 2019

Salisbury Steak

Salisbury Steak is made with just one pound of
Harter House Ground Round and a few simple ingredients so it’s not only crazy good, budget-friendly too.
If you prefer ground chuck, that’s fine too but drain any excess grease from the skillet after you sear the meat.


Salisbury Steak:
  • 1 pound ground round
  • cup Italian flavored breadcrumbs
  • 1 egg
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons parsley finely chopped
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 1 medium onion sliced
  • 2 cloves garlic grated
  • 4 ounces mushrooms sliced
  • 2 tablespoons flour
  • 3 cups beef stock
  • 1 package McCormick Au jus gravy mix
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  1. In a medium bowl combine the beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon and parsley.
  2. Divide the meat forming 5-6 oval-shaped patties about 3/4" thick then season them with salt and pepper on both sides.
  3. Heat the oil and one tablespoon of butter in a skillet over medium-high heat. Add the patties to the skillet, searing on both sides then transfer to a plate.
  4. Add the onions, garlic and mushrooms to the skillet and sauté allowing them to lightly brown then season with salt and pepper. 
  5. Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. When the butter melts whisk in the flour and cook over low heat 1 minute then pour in the beef stock,  Au jus seasoning, Dijon, Worcestershire and thyme. Scrape up any browned bits from the bottom of the skillet.
  6. Once the gravy thickens, nestle the Salisbury Steaks into the skillet including any leftover juices left on the plate. Cover and cook over low heat about 10 minutes or until the Salisbury Steaks are cooked through.
  7. Taste and adjust salt and pepper as necessary and if the gravy is too thick, splash in more beef stock 2 tablespoons at a time. 
  8. Serve over mashed potatoes or egg noodles.
This recipe comes from

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