Thursday, October 15, 2015

Salisbury Steak

Salisbury Steak
(4 servings)


2 tbsp. Canola Oil
1 medium Yellow Onion, chopped
1 ½ lb. Ground Chuck (80/20)
1 cup Fresh Bread Crumbs
1 tsp. Seasoned Salt
1 tsp. Black Pepper
½ tsp. Garlic Powder
1 tbsp. Worcestershire Sauce
1 large Fresh Egg
1 pkg. (8 oz.) Sliced Mushrooms (your choice)
¼ cup All-Purpose Flour
2 cans (14 oz.) Beef Broth


In a large skillet over medium-high heat, add half the oil.  When shimmering, add onion and sauté until soft (about 6 minutes).  Spoon half the onions into a large mixing bowl and the other half into a smaller bowl and set aside.  To the large bowl add the ground chuck, bread crumbs, seasoning, Worcestershire sauce and egg.  Mix to combine and form into 4 oval patties.  Heat the rest of the oil in skillet and browned the beef patties on both sides (about 4-5 minutes per side).  Remove to a platter and drain off grease leaving 2 tbsp.  Next add the mushrooms and cook for about 5 minutes.  Add the reserved onions and flour mixing well to combine and cooking about 2 minutes.  Slowly add the beef broth while stirring and bring to a boil.  Return patties to the pan, reduce heat to a simmer and cook until sauce has thickened and patties are cooked through (about 10 minutes).  Best served with mashed potatoes or egg noodles to help enjoy the sauce.

Note:               If you don’t like mushrooms, they can be left out of recipe.

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