Growing up I never had homemade Salisbury Steak but I did have frozen TV Dinner in the tin trays.. I think many of us have. I LOVED them. Although the fried chicken was my favorite, I am nostalgic over the Salisbury Steak. I haven't had one of those in years but I can still recall the taste of it. Tonight, I am going to a concert to see Gordon Lightfoot - his music was an integral part of my childhood and I deemed it only appropriate to have something retro to collaborate with the evening.
Salisbury Steak was named after an American physician, Dr. J. H. Salisbury, reportedly for a low-carb meal. The Salisbury steaks were shaped to resemble a steak... looks more like a foot ball.
Ingredients :
1 lb ground beef, 85 % lean, you need some fat.
1/3 cup plain bread crumbs
1 egg
1/3 cup milk
1/4 finely minced onion
2 tsp sage
1/2 tsp of salt and pepper
2 TB of Worcestershire sauce
In a bowl, add all ingredients until mixed well. Form into patties. Traditionally, Salisbury steak was formed into flat football shaped patties. I did this to keep the authenticity of the dish.
In a pan, with some olive oil, medium heat, cook patties on both sides until done, 4-5 minutes per side.
Remove the patties from pan. In the same pan, add :
half of onion, sliced
half package of sliced, fresh mushrooms
Sautee until cooked. about 4-5 minutes.
To the same pan, add :
2 cups of good beef stock
2 TB Worcestershire sauce
1 TB sage
fresh crack pepper
I added 1 TB of beef bouillion paste * you don't need to, but it adds depth.
Cook the sauce for about 3-4 minutes on medium high.
Take out about 3-4 TB of the broth , put in bowl, add 1-2 TB of flours.. mix to form a paste. Add back into the pan. Turn up the heat, to thicken the sauce. About 3-4 minutes. Add the beef patties back into the pan. Heat the patties through.
Serve !
Salisbury Steak was named after an American physician, Dr. J. H. Salisbury, reportedly for a low-carb meal. The Salisbury steaks were shaped to resemble a steak... looks more like a foot ball.
Ingredients :
1 lb ground beef, 85 % lean, you need some fat.
1/3 cup plain bread crumbs
1 egg
1/3 cup milk
1/4 finely minced onion
2 tsp sage
1/2 tsp of salt and pepper
2 TB of Worcestershire sauce
In a bowl, add all ingredients until mixed well. Form into patties. Traditionally, Salisbury steak was formed into flat football shaped patties. I did this to keep the authenticity of the dish.
Remove the patties from pan. In the same pan, add :
half of onion, sliced
half package of sliced, fresh mushrooms
Sautee until cooked. about 4-5 minutes.
To the same pan, add :
2 cups of good beef stock
2 TB Worcestershire sauce
1 TB sage
fresh crack pepper
I added 1 TB of beef bouillion paste * you don't need to, but it adds depth.
Cook the sauce for about 3-4 minutes on medium high.
Take out about 3-4 TB of the broth , put in bowl, add 1-2 TB of flours.. mix to form a paste. Add back into the pan. Turn up the heat, to thicken the sauce. About 3-4 minutes. Add the beef patties back into the pan. Heat the patties through.
Serve !
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