Prep 15 mins
Cook 15 mins
Maybe you're surprised to find a recipe for making Salisbury Steak from scratch. Did you, like many people do, assume that Salisbury was a pseudo-sophisticated code name for roadkill? I shall not attempt to disprove that theory here. Perhaps, in some cases, it is true. (I shall now show great restraint, and not delve into the mysterious offerings of School Cafeterias I Have Known.)If you make your own, you will know exactly what it contains. Assuming, of course, that you trust your meat supplier. Heh, heh. If the only Salisbury Steak you've ever tasted came pre-packaged, in a tray with mashed potatoes and corn, a few kernels of which managed to find their way over the divider and into the gravy before the whole mess was quick-frozen and shipped to your friendly grocer's freezer, then you MUST try this recipe. This is completely different, and quite tender and delicious. And though it is quick and prepared in a microwave oven, fear not! It bears no resemblance whatever to the gravy-simmered shoe leather TV dinners of your memories.
- 1⁄4 cup cornstarch
- 2 (10 1/2 ounce) cans condensed beef consomme
- 4 teaspoons Worcestershire sauce
- 1 teaspoon dried basil
- 1 small onion, very thinly sliced,and separated into rings
- 1 egg
- 1⁄2 cup soft breadcrumbs
- 1 medium onion, finely chopped
- 1⁄2 teaspoon seasoning salt (optional)
- 1⁄4 teaspoon ground pepper
- 1 1⁄2 lbs ground beef (I used ground turkey once. It was fair. The beef is a better choice)
- 1 (4 ounce) can mushroom stems and pieces, drained
- Combine cornstarch with consommé at room temperature.
- Stir with small whisk or fork until smooth, then add Worcestershire sauce and basil.
- Set aside.
- Arrange sliced onion in a shallow microwave safe dish, about 1 1/2 to 2 quarts.
- Set aside.
- In a large bowl, beat the egg lightly with a fork, then stir in the breadcrumbs, chopped onion, and salt and pepper if desired.
- Add beef, and mix well, using hands if necessary.
- Shape into 6 oval patties and arrange on top of the sliced onions.
- Cover and cook on HIGH for 6 minutes; drain carefully.
- Turn patties over and rearrange so the ones in the middle will be on the outside.
- Distribute the sliced mushrooms around between the meat patties.
- Stir the consommé mixture, and pour over everything.
- Replace cover and cook on HIGH for 8-10 minutes or until meat is no longer pink inside.
- Let stand for 5 minutes.
- This is good served over hot cooked noodles or rice.
- Yes, you can have them with mashed potatoes and corn.
- I won't tell.
This was a good dinner save on a night w/o a stove. The meat was very tender. I added some garlic powder and a few other spices to the meat patties, which gave it a bit more depth of flavor. The cornstarch kind of curdled in the broth while cooking - it didn't change the flavor, just looked a bit off and didn't thicken up much. But it didn't slow anyone down at dinnertime as far as I could see, lol. We will probably keep our stove-top version of Salisbury Steak for most uses, to have that 'seared' finish on the meat and to thicken up the gravy, but it's nice to know there's a good microwave version to fall back on if we need to. Thanks so much for posting!
I've made this several times now. Tastes good and comes in handy for a quick meal. (Beef consomme has now become staple in my cabinet.) I only use 1 pound of hamburger and just make 3 patties. (I couldn't get six to fit into the casserole dish the first time I made it.) I don't adjust the other ingredients at all and it turns out great. Thanks for a keeper!
Gave this recipe to my son, he thought it was great. Served it with instant mashed potatoes.