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    You are in: Home / Recipes / Strapped Budget Salisbury Steak Recipe
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    Strapped Budget Salisbury Steak

    Strapped Budget Salisbury Steak. Photo by Lainey6605

    1/2 Photos of Strapped Budget Salisbury Steak

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    NoeleenCleary's Note:

    Posting this here for Annie. (It's a long story.) If you don't use homemade stock use low-sodium beef broth so you can control the salt. You'll need to check your seasonings (salt and pepper) after making the gravy. This makes a little extra gravy for mashed potatoes or noodles or what-have-you. Prep and cooking times are approximate. You can do this! ETA: Thank you, Lainey, for the wonderful review. I was unclear in the instructions about the size of the patties if you had to cook them longer and I apologize. Change has been made specifying that. I'm glad you enjoyed them.

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    Ingredients:

    Yield:

    serving ...

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl combine the ground beef, tomato juice, bread crumbs, minced onion, beaten egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Work gently with your hands to combine. Meat mixture will be soft.
    2. 2
      Divide meat mixture into 6 oval patties of equal size, approximately 1/2 inch thick.
    3. 3
      In a large skillet over medium heat, heat 1 tablespoon of oil. When pan and oil are hot add 3 of the patties and cook until browned on both sides, and just cooked through, turning gently to avoid breaking patties apart. (About 4 - 5 minutes per side).
    4. 4
      Remove patties from skillet to a warm plate. Drain away drippings from skillet. Repeat step 3 for remaining patties.
    5. 5
      Remove last 3 patties from skillet. Drain away all but 2 tablespoons of the drippings.
    6. 6
      Turn heat under skillet to medium-high. Add 2 tablespoons butter to the drippings in the skillet. When melted add 4 tablespoons flour, stirring constantly to combine all to make a roux. Cook 1-2 minutes longer, still stirring.
    7. 7
      Turn heat under skillet to high and add beef broth (or stock) and mushrooms, stirring constantly as gravy comes to a boil and thickens.
    8. 8
      Remove from heat. Taste gravy and adjust salt and pepper if needed. Return cooked patties to the gravy to heat through.
    9. 9
      Serve with mashed potatoes, wide egg noodles and veggie of your choice.

    Ratings & Reviews:

    • on May 10, 2010

      55

      Excellent! And made with things I usually have on hand in the pantry. I used dried italian bread crumbs, substituted 1 Tbsp onion powder for minced onion (hubby hates the texture of real onions), and made gravy without mushrooms. Plenty flavorful! Just add salt to your tasting! Thanks!! A nice alternative to meatloaf for dinner. Just served with buttered pasta noodles.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2009

      55

      This is excellent, NoeleenCleary...wish I could give it 10 stars. I didn't have fresh mushrooms on hand so I used canned. It still came out absolutely delicious. Thanks so much for sharing this great comfort food.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2009

      45

      This was easy, great tasting and affordable. My boyfriend had seconds which he usually doesn't do. He complained about being too bloated afterwards but I am sure that it was worth it. Thank-you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Strapped Budget Salisbury Steak

    Serving Size: 1 (1616 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 534.3
     
    Calories from Fat 296
    55%
    Total Fat 32.9 g
    50%
    Saturated Fat 11.9 g
    59%
    Cholesterol 145.7 mg
    48%
    Sodium 1063.7 mg
    44%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.0 g
    16%
    Protein 29.7 g
    59%

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