Salisbury Steak

Who doesn't love Salisbury Steak? It just screams homestyle. When you think of Salisbury Steak, you think of TV dinners, you think of family, you think of comfort. They way the patties just melt in your mouth with all that mushroom gravy goodness, just makes my want to get a big bowl along with some mash potatoes and curl up on the couch with a throw blanket and a good movie and nosh! Sound awesome right? Especially on a rainy day. A lot of people I know just hate rainy days, but I see it as an opportunity! An opportunity to make comfort food take it slow. This is a family favorite and I made enough to even freeze some extra for another rainy day!

Start with some chopped onion

Add the onion in a large bowl along with ground beef,

Breadcrumbs, eggs, Worcestershire, salt and pepper.

Shape into elongated patties and place on baking sheet

For now.

I like to use olive oil spray!

Do not overcrowd pan. Work in batches.

3-4 minutes on each side, gives a nice crust!

I like Swanson broth.

Drop in 2 tablespoons of cornstarch.

Mix along with some canned mushrooms.

Remove patties after 3-4 minutes and carefully drain fat

From pan.

Pour in broth mixture and cook until it changes color

And gets thickened.

Put a lid on it!

After 30-40 minutes, delicious! What a sight!

So simple, yet so good!

Recipe:

2 lbs ground beef

2 eggs

Half a small onion finely chopped

1/4 cup bread crumbs

2 Tablespoons Worcestershire sauce 

1 small can mushroom slices

1 can beef broth (14 oz)

2 tablespoons cornstarch 

Salt 

Ground black pepper

In a bowl, place ground beef, eggs, bread crumbs, Worcestershire sauce, chopped onion and season with salt and pepper. Mix and form into elongated patties.

Set stove to medium high and in a large frying pan, spray a little cooking spray. 

Working in batches, carefully place four patties and cook on medium-high for about 3-4 minutes each side, then transfer to dish. Now start with second batch, cooking the same way 3-4 minutes each side, then add to dish with others.  Drain fat from pan, place back on stove. In a bowl or measured cup, mix beef broth and cornstarch to combine, then add drained mushrooms and stir to combine once more. Pour broth mixture into pan, and cook on medium-high stirring occasionally, until mixture changes color to dark and texture thickens. Add beef patties back to pan and spoon gravy over patties a bit. Cover and reduce heat to simmer and cook for about 30-40 minutes.

Serve with mashed potatoes or buttered noodles and you will feel like home!

This is a recipe for about 8 patties. I usually serve 4 for family dinner and freeze the rest by letting the Salisbury Steaks cool, then transfer to freezer bag and lay flat in freezer to make sure they are not sticking together. Freeze some gravy in another air tight container. Will keep for about a month.