Friday, January 18, 2013

Salisbury Steak

I was raised on meat and potatoes and still love this country recipe.  The secret here is to have your leanest ground beef in order to call it a steak and lots of gravy full of flavor.  

1½ lbs. of leanest ground beef
½ cup breadcrumbs
2 tsp. Dijon mustard 
4 dashes Worcestershire sauce
1 tbsp. ketchup
Salt and pepper
1 onion
1 tbsp. oil
1 tbsp. butter
2 cups beef broth
4 dashes Worcestershire
1 tbsp. ketchup
1 tbsp. cornstarch

In a large bowl, using your hands combine the ground beef, breadcrumbs, dry mustard, 4 dashes of Worcestershire, 1 tbsp of ketchup and salt and pepper.  Pat the mixture into 4 to 6 oval shaped patties, depending on how large you like them to be. 

In a large frying pan, heat the oil over medium high heat.  Fry the patties for 4 to 5 minutes per side.  Remove from the pan and pour the grease out of the pan.  Add the butter and onions to the pan and sauté until caramelized.  Add the beef broth, 4 tbsp. of Worcestershire and 1 tbsp. of ketchup to the pan.  Simmer for about 5 minutes.

In a small bowl, make a slurry with the cornstarch and a little bit of water or beef broth.  Add to the pan and simmer until the sauce thickens up.  Return the beef patties to the sauce and cook until they are heated back up. 

Serve on top of mashed potatoes.  It is sure to be a family pleaser.

Tomorrow I'll share shrimp and deviled eggs for an appetizer.  

Be happy and may God bless you and yours.  

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