When I here the words “Salisbury Steak” my mind immediately goes back to the days of Glass and Steel Diners where burly truck drivers would chow down on the Blue Plate Special, often times Salisbury Steak, followed by a dessert of Antacids.
Thankfully things have changed and diner food has been elevated to a much higher level including Salisbury Steak.
Here’s how we do this one.
For the steak…….
- 1 pound Ground Beef
- 3 tablespoons Canola Oil
- 1/4 cup Bread Crumbs
- 2 large Eggs
- 1/4 cup Worcestershire Sauce
- 2 teaspoons Granulated Garlic
- 2 teaspoons Granulated Onion
- 1 teaspoon dried Mustard
- 2 teaspoons Salt
- 2 teaspoons Ground Pepper
For the gravy……
- 1 medium Sweet Onion – sliced
- 1/2 cup Butter
- 1/2 cup All Purpose Flour
- 3 cups Vegetable Broth
- 2 tablespoons Granulated Garlic
- Salt and Pepper to taste
Putting it all together:
- In a large bowl combine all the ingredients for the steak, form into oval shaped patties about 1/4 inch thick and put in the refrigerator for about 1 hour to set up.
- In a large fry pan heat the oil and place the patties in but do not crowd them.
- Cook the patties for five minutes per side, or until the internal temp hits 160° and when done remove to a plate and tent with tin foil to keep warm.
- In the same pan the patties were in melt the butter and add the flour. Stir well to make a Roux. Add the onions and cook for another 3 to 5 minutes.
- Add the vegetable broth, garlic, salt and pepper and mix well. Let simmer for 15 minutes.
- Plate with your favourite side, cover with gravy and enjoy.
There you have it another “Simple but tasty recipe for the grilling season and beyond.”
Until next time…….