This is a wonderful Salisbury steak recipe that is very easy to make! Perfectly seasoned Salisbury steaks that melt in your mouth, covered in a delicious beef and mushroom gravy with creamy mashed potatoes and steamed broccoli. Serve it with a nice dinner roll and garden salad and you’ll be in heaven.
1 1/2lbs. ground beef ( 15% )
1 big stalk celery ( minced )
1/2 green pepper ( minced )
1/2 onion ( minced )
1 small shallot ( minced )
3-4 cloves garlic ( about 1 1/2 tbsp. minced )
1 tbsp. salt
9/4 tbsp. pepper
1 tbsp. dry oregano
2 teas. dry parsley
4 tbsp. plain breadcrumbs
2 tbsp. Worcestershire sauce
Method: Salisbury Steak
Combine all ingredients into a large mixing bowl and mix thoroughly using your hands. Divide mixture into 6 equal parts and form into patties about 1/2 to 3/4 inches thick and place on a non-stick bake sheet. Refrigerate for at least 30 minutes or up to 1 hour to set up. Note: An easy way to do the vegetables is to put the onions, green pepper, shallot, celery and garlic ( pulse this for a few seconds first to break it up ) into a food processor and pulse it until ( for lack of better terms ) it looks like a chunky mush. Bake in a preheated 375 degree oven for about 30 to 40 minutes, flipping them half way through baking. Remove from oven and serve. These can also be cooked on a char broiler or barbecue grill at about 5 minutes a side for that grilled flavor or even pan fried on medium heat at about 5 to 7 minutes a side, although I really prefer to bake them in the oven. I like the flavor you get from baking them but the grilled way is also very good as well.
Ingredients: Beef and Mushroom Gravy
3/4 cube butter or margarine
3 heaping tbsp. flour
1 1/2 qt. beef broth plus 2 beef bullion cubes
1 teas. dry rosemary
1/4 teas. dry thyme
2 teas. Kitchen Bouquet ( a liquid browning agent )
6 oz. crimini mushrooms ( sliced )
Method: Beef and Mushroom Gravy
Add butter to a 3qt. sauce pan and melt over low heat then stir in flour and cook for about 5 minutes to make a roux. Add the beef broth a little at a time to avoid lumping then turn up the heat and bring to a boil. Add all other ingredients and continue to boil for about 30 minutes to reduce liquid by about 1/4th. This will intensify the flavor. The more your reduce it, the stronger the flavor. Reduce the heat to low and cover to keep warm for serving. Also, any leftover gravy can be stored in the freezer for up to 6 months, just be sure to label and date it.
Ingredients: Mashed Potatoes
2 lbs. russet potatoes ( peeled and cubed to 1in. )
cold water to cover by 1 in.
2 1/2 tbsp. salt ( for boiling )
1 1/2 cubes margarine or butter
1/2 cup milk
Method: Mashed Potatoes
Add potatoes, cold water and salt to a 3-5qt. sauce pan and heat on medium high heat to bring to a boil. The reason for starting with cold water is to ensure that the potatoes will heat through evenly. By putting the potatoes in boiling water first you will cook the outside of the potatoes to quickly leaving the inside raw. Boil the potatoes for about 20 to 25 minutes or until a fork slides into the center of a cube easily. Drain the water and add the butter and milk and mash. For a creamier texture, after mashing them, use a whisk and vigorously whisk to make a whipped potato.
For the steamed broccoli you will need 1 to 2 crowns of broccoli and about a quart of water. If you don’t have a steamer you can place a colander over a pot of boiling water and steam it that way for about 13 to 15 minutes, covered or about 20 to 25 minutes, uncovered, stirring occasionally from bottom to top. I really don’t recommend boiling it as you will lose a lot of the nutrients into the water and end up dumping the vitamins down the sink. Steaming is really the way to go.
With the exception of the set up time in the refrigerator this whole Salisbury steak dinner can be made in about 45 minutes to an hour if you plan it right and cook everything at the same time and believe me, it’ll be well worth it so give it a try, you won’t be disappointed.