Salisbury Steak

As I often do, I ask my wife, typically before she has a chance to eat breakfast, lunch, or dinner, what she would like to eat for the day. I’m always hoping she will come up with something I have never made before, but as you might be aware from previous postings, that is rarely the case. Often the answer is “I don’t know, what do you want?”, or “how about pork chops and rice”. I really have no idea why I even bother asking, but I make an attempt. So fishing around for ideas, I said “how about salisbury steak, done my way?”. We all probably have those good, or heck, even not so good memories of salisbury steak from our childhood. You know the memory. Most likely the mystery meat that was in a Hungry Man TV dinner, the mystery meat that was served with some potatoes and green beans, and the tiny square brownie? Yeah, you know the one. As my wife was a bit intrigued with my idea of salisbury steak done my way, we continued to talk about our favorite TV dinners, the ones slapped in front of us while our parents went out for the night, and while we both agreed that whatever you thought you wanted, you always picked the TV dinner with the best dessert, but dessert or not, my favorite was any of the fried chicken dinners.

But salisbury steak is a classic TV dinner meal, and as it often got shunned by many, salisbury steak is actually pretty darn awesome and a great Sunday, family time meal. Let’s get started.

Ingredients:

• 1 large onion, thinly sliced
• 1 pint of baby portabello mushrooms, thinly sliced
• 1 tbsp unsalted butter
• 1/2 tbsp olive oil
• 1/2 tsp salt
• pinch of cracked black pepper
• 2 lbs ground chuck
• 1 1/2 lbs ground beef
• 2 whole eggs
• 1/2 cup of fine bread crumbs
• 1 1/2 tsp salt
• 1 tsp cracked black pepper
• 1 tsp garlic powder
• 1/2 tbsp Worchestershire sauce
• 3 cups of beef stock
• 1 tsp cornstarch
• Canola oil

Start out by adding the mushrooms and onions to a large skillet, on medium to low heat. Toss in the butter, oil, and salt and pepper as indicated with the top ingredients. Cook these until they break down and caramelize, about 30-45 minutes.

Heat up the beef stock, reserving 1/3 cup. Bring that to a simmer. Take the reserved stock, and add in the cornstarch. Stir to dissolve the cornstarch, and set it aside.

To a large mixing bowl, add the ground beef, ground chuck, breadcrumbs, crack in the eggs, salt, pepper, garlic powder, and worchestershire sauce. Mix that extremely well with your hands, making sure to combine all of the ingredients.

Divide the mixture into six equal portions. Take each portion and shape into oblong logs, much like a football shape. Season the top of each one with a small pinch of salt.

Heat a large skillet on medium heat. Add in about one tablespoon of canola oil, and swirl that around. When the pan and oil are heated through, add in a few of the steaks, salt side down. Season again with a pinch of salt. Cook for about 5 minutes, being careful to not flip them or move them around. Your goal is to get a nice, even sear on the steaks. After 5 minutes, flip them over, cooking the steaks for about 10 minutes. After 10 minutes, set them into a casserole dish.

Repeat with the remaining three steaks.

Add the simmering beef stock into the mushroom and onion mixture. Raise the temperature to medium heat and continue to simmer. Stir the reserved beef stock and cornstarch mixture again, then pour that into the mushroom and onion mixture. It will quickly make a thick, delicious sauce.

When the  steaks are all cooked, pour the mushroom and onion gravy over the top of the steaks. Serve with your favorite sides. My sides included awesome, homemade macaroni and cheese, along with French style green beans.

The salisbury steak has everything you would expect from a meatloaf, but when slathered with the mushroom and onion gravy, well, that just takes it to a whole other place. Tender, juicy, and loaded with flavor, this salisbury steak recipe was welcomed by all. When served with your favorite sides, this entire dish reminds of you of those TV dinner childhood memories, but actually better, because everyone was together around the dinner table. I hope you enjoy.

Salisbury Steak

Dax Phillips

A classic salisbury steak TV dinner memory.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course main courses

Cuisine American

Servings 8

Ingredients

  

• 1 large onion thinly sliced
• 1 pint of baby portabello mushrooms thinly sliced
• 1 tbsp unsalted butter
• 1/2 tbsp olive oil
• 1/2 tsp salt
• pinch of cracked black pepper
• 2 lbs ground chuck
• 1 1/2 lbs ground beef
• 2 whole eggs
• 1/2 cup of fine bread crumbs
• 1 1/2 tsp salt
• 1 tsp cracked black pepper
• 1 tsp garlic powder
• 1/2 tbsp Worchestershire sauce
• 3 cups of beef stock
• 1 tsp cornstarch
• Canola oil

Instructions

 

• Start out by adding the mushrooms and onions to a large skillet, on medium to low heat. Toss in the butter, oil, and salt and pepper as indicated with the top ingredients. Cook these until they break down and caramelize, about 30-45 minutes.
• Heat up the beef stock, reserving 1/3 cup. Bring that to a simmer. Take the reserved stock, and add in the cornstarch. Stir to dissolve the cornstarch, and set it aside.
• To a large mixing bowl, add the ground beef, ground chuck, breadcrumbs, crack in the eggs, salt, pepper, garlic powder, and worchestershire sauce. Mix that extremely well with your hands, making sure to combine all of the ingredients.
• Divide the mixture into six equal portions. Take each portion and shape into oblong logs, much like a football shape. Season the top of each one with a small pinch of salt.
• Heat a large skillet on medium heat. Add in about one tablespoon of canola oil, and swirl that around. When the pan and oil are heated through, add in a few of the steaks, salt side down. Season again with a pinch of salt. Cook for about 5 minutes, being careful to not flip them or move them around. Your goal is to get a nice, even sear on the steaks. After 5 minutes, flip them over, cooking the steaks for about 10 minutes. After 10 minutes, set them into a casserole dish.
• Repeat with the remaining three steaks.
• Add the simmering beef stock into the mushroom and onion mixture. Raise the temperature to medium heat and continue to simmer. Stir the reserved beef stock and cornstarch mixture again, then pour that into the mushroom and onion mixture. It will quickly make a thick, delicious sauce.
• When the steaks are all cooked, pour the mushroom and onion gravy over the top of the steaks. Serve with your favorite sides. My sides included awesome, homemade macaroni and cheese, along with French style green beans.
• The salisbury steak has everything you would expect from a meatloaf, but when slathered with the mushroom and onion gravy, well, that just takes it to a whole other place. Tender, juicy, and loaded with flavor, this salisbury steak recipe was welcomed by all. When served with your favorite sides, this entire dish reminds of you of those TV dinner childhood memories, but actually better, because everyone was together around the dinner table. I hope you enjoy.