My Recipes
Salisbury Steak

HOME

Candles
Dough
Finger Paints
Putty
Quince Gel After Shave
Sugaring Recipe
Wonder Colors
Favorite Links
Crystal Ornaments
Heart Shaped Box
Ironing Board Bride
Party Saver Pillows
Easter Carrots
Contact Me

Salisbury Steak

Note: If you prefer onion gravy, just substitute onions for mushroons and cook as directed.

1 Pound lean ground beef
1/3 cup dry bread crumbs
1 egg
1 Teaspoon salt, optional if using canned stock
Freshly ground black pepper
Fresh chopped parsley
Fresh mushrooms, sliced
3 Tablespoon butter
2 Tablespoon flour
1 Teaspoon Worcestershire sauce, optional if using canned stock
2 Cups beef stock, canned or homemade (I add 1/4 cup water to 1 can, 10 ounces, of stock when using the canned)

Mix the meat with bread crumbs, parsley, egg, salt, pepper and 1/4 of the beef stock. Shape into 4 oval patties. Pan fry in a lightly greased skilled until nearly done. Remove from heat.

Clean pan or use a fresh one. Cook the mushrooms in 1 tablespoon butter for about 3 minutes. Slide mushrooms to one side. Add remaining 2 tablespoons of butter. Heat. Stir in the flour. Slowly add the rest of the stock, stirring constantly to remove lumps, and the Worcestershire sauce. Cook, stirring, for about 5 minutes or until it starts to thicken. Return the steaks to the pan with the gravy. Heat on medium-low for 20 minutes.

Serve with rice, buttered noodles, or mashed potatoes. Enjoy!