Beazell's Cook Book

Salisbury Steak in Onion Gravy by Jeanne McCloy

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Salisbury Steak in Onion Gravy – Contributed by Jeanne McCloy  

 

Ingredients

 

Meat mixture:

 

1 1/2 pounds lean ground beef

1/2 cup dry Italian bread crumbs

2 teaspoons dry mustard

1 cube beef bouillon, crumbled

4 dashes Worcestershire sauce

1 tablespoon ketchup

1 tablespoon beef broth

Beazell's Cajun Seasoning, salt and pepper, to taste

1 tablespoon olive oil

1 tablespoon butter

 

Gravy:

 

1 onion (thinly sliced or diced)

2 cups beef broth

4 dashes Worcestershire sauce

1 tablespoon ketchup

1-2 teaspoon Kitchen Bouquet (optional)

1-2 teaspoon cornstarch

Beazell's Cajun Seasoning, salt and pepper, to taste

 

Directions

Combine all ingredients except the oil and butter for the meat mixture and mix well. (I use my hands.)  Add a bit more broth if too dry. Meat should be moist but not wet. Form into oval shaped patties. Fry in a combination of the olive oil and butter over medium-high heat on both sides until cooked; about 10 minutes. Remove from skillet and pour off excess grease.

For the gravy - put skillet on medium heat, add onions and sauté for about 5-6 minutes until soft. Add beef broth, Worcestershire & ketchup. Stir & cook to reduce liquid a bit. Add Kitchen Bouquet (optional) to make a dark deep color.

Place a few spoons of the beef broth from the skillet in a bowl and add 1 or 2 tsp. corn starch to it and mix well. Pour into skillet and stir in. It will help to thicken it.

Season with salt, pepper, and Beazell’s Cajun Seasoning, to taste.

Place meat patties in gravy and spoon gravy over them. Let them simmer and heat thoroughly for about 10 minutes.

Serve with mashed potatoes, peas and corn.

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