I think I finally settled on a Salisbury Steak recipe. I've tried many. This is an amalgamation of at least 3 of those recipes and it made the final cut.
Those fresh green beans were the best we've had all year. Oops! Forgot to add the gravy on the potatoes before I took the photo so please excuse my undressed spuds. :)
Salisbury Steak
2# lean ground beef
2 tsp dry mustard
2 tsp Worcestershire
1/4 C dry breadcrumbs
2 tsp prepared horseradish
1 egg
1/4 C chopped onion
Seasoning salt, granulated garlic, and pepper to taste
Pico de Gallo
*Combine all ingredients and form into oval patties. Brown in a bit of olive oil and butter in a cast iron skillet. Remove from heat when cooked through.
Gravy
1 sliced onion
1 Tbsp butter
2 C beef broth - love the 'Better than Bouillon' for stuff like this.
2 tsp Worcestershire
1 Tbsp Ketchup
1-2 tsp spicy brown mustard
1 Tbsp steak sauce
*Saute onion and butter in same pan you cooked the steaks in for about 5 minutes to caramelize the onions.. Add your steaks back into the pan. Combine remaining ingredients and pour over steaks.
*Serve with lots freshly made Pico de Gallo. This is a must.
The search is over. :)
6 comments:
Yummy!!! Just read your last post too!! The store IS NICE!!! Anything to help our trips to town!! Our local store also updated - I like to shop there for certain items, so try to make the time!
Blessings
Sounds wonderful. I'm always looking for good ground meat recipes. I'll do this tomorrow night. Yum. I agree with you on the "Better than Bouillon" I use both the chicken and the beef. Better than stock too.
I haven't tried the Better than Bouillon,will have to get some.That looks really good.I love your plates by the way.
Ummm...I'm not a real Pico de Gallo fan. Does that give me a strike?! On the other hand, your recipe for Salisbury Steak sounds yummy...and I prefer my spuds bare naked. Haha! :)
I made this last night ... Todd and I agreed we'd finally found the Salisbury Steak recipe that we both like. It's a keeper!! Thanks again for sharing it!! :)
PS -- In fact, it's so good, I'm going to enter it in our guild's cookbook!! :)
Post a Comment