Hi Hgtvem,

One of our favourites. The perfect diner food. This is a very tried and true recipe. The secret to great salisbury steak is to simmer the steaks in the gravy. Salisbury steaks should be tender and not the same texture as hamburgers.

Home Cookin Chapter: Recipes From Thibeault's Table

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2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of worcestershire Sauce
1 Tablespoon dijon mustard
Salt and Pepper to taste

Sauce

1/2 small onion chopped
1 garlic clove minced
1 Tablespoon green peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.
. Saute onions in 2 Tablespoons of olive oil until tender but not
browned. Add minced garlic and cook for 1 minute. In a bowl combined
ground sirloin, parsley, thyme, dijon mustard, worcestershire sauce and
salt and pepper. Add onions and garlic and mix well. (I use my hands).
Form into oval shaped patties. (I made 5 nice size ones from the 2
pounds, but you could make smaller if you prefer) If you have a grill
pan use it. Heat pan until hot and grill steaks until grilled on both
sides. Add a bit of broth to the pan to pick up the drippings to add to
sauce. Saute onion in 1 Tablespoon of oil until tender. Add mushroom
and cook for 3 or 4 minutes and add flour. Cook for 2 or 3 minutes and
add broth and green peppercorns. Place Salisbury Steaks in with sauce
and continue to cook on low for at least one hour. This makes the meat
really fork tender. NOTES: I used Chicken Broth but added some
beef/veal demi glaze that I made a week or two ago. It added flavor and
color to the sauce. I had actually gone for a walk while this was
cooking so it was probably more like an 1-1/2 hours, although 1 hour
would probably be enough.

I'm here to tell you Ann's recipe is sooooooo good! I made a bunch up not to long ago and my DS stole the whole bunch from my freezer. Well he didn't really steal them , we have an understanding ; )

Time to put them back on the menu!

My mouth is watering -- I think that Ann T's salisbury steaks will definitely be on the menu this weekend.

{{!gwi}}

1 pound ground chuck
1/4 cup finely minced onion
1/4 cup finely minced celery (or carrot)
1/4 cup finely minced green bell pepper
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt & 1/4 teaspoon pepper
1/4 cup heavy cream
2 cloves minced garlic
8 ounces mushrooms; sliced
1 1/4 beef broth
1 tablespoons flour
English Muffins toasted (or mashed potatoes)

Mix beef, vegetables, Worcestershire sauce, salt, pepper, heavy cream and garlic; shape into 4 patties. Fry patties in a skillet until browned and fully cooked. Remove patties from skillet reserving drippings but draining fat. Place about 2 tablespoons beef broth in skillet along with mushroom. Sauté mushrooms until tender and add 1 cup beef broth; simmer until reduced to about 2/3 cup broth (5 minutes). Combine 1 tablespoon flour with 2 tablespoons broth and whisk into broth. Cook and stir until thickened and bubbly. Taste and add salt and pepper as needed. Place patties on toasted English muffin (or mashed potatoes) and top with mushroom gravy.

*{{!gwi}} if you use pre-ground meat to make them more tender. I don't because I grind my own meat and the meat is already fall-apart tender.

Marilyn

Opkikid, Salisbury steak is going to be on the menu at our house tonight. Thanks to Hgtvme's thread for reminding me that we haven't had them lately.

Ann

I used to have a recipe for these that used saltines.......sure wish I could find that recipe. I think it was in a Taste of Home magazine from years ago.

If anyone comes across it, please let me know!

Oh my gosh I think I found it!!

1 lb. lean ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white, slightly beaten
2 Tbsp. milk
1 Tbsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
1 jar (12 ounces) brown beef gravy
4 ounces mushrooms, sliced
2 Tbsp. water

In medium bowl, combine ground beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper. Mix lightly but thoroughly. Shape into 4 oval 1/2-inch thick patties.
Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet. Cook 7-8 minutes, turning once or until centers are no longer pink and juices run clear. Center of patty should register 160ºF on an instant read meat thermometer.

Remove from skillet and keep warm.
In same skillet, combine gravy, mushrooms, and water. Cook over medium heat 3-5 minutes or until mushrooms are tender.

Serve gravy over Salisbury Steak and mashed potatoes if desired.

Here is a slightly different recipe but one that I have made and we enjoyed.

Meatloaf Patties and Pan Gravy

Recipe courtesy Rachael Ray
Show: 30 Minute Meals

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

Cook's Notes: Buy tomato paste in the tube, rather than a can; it makes storage of leftover product easier. Tomato paste in the tube is often kept with Italian specialty foods, rather than with the canned tomato products.

1 1/3 pounds ground sirloin, 90 percent lean ground beef
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 cup (a splash) milk
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1 medium onion, finely chopped, reserve 1/4 amount

3-Condiment Pan Gravy:
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce

Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.

Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.

Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.

Slice meatloaf patties and drizzle with gravy.

The recipe woodie posted is the first one I ever made from Rachel Ray. It is fantastic! I like to serve her sides that she made with the above - smashed potatoes and garlic green beans. YUMMO!

(g,d,r)

Alexa

Thanks for all the recipes! I have been busy and not online and I forgot I even posted this over here until I was reading on the cooking forum how everyone was liking AnnT's Salisbury Steak. :)