Recipe by Knitting Granny
This is our family's favorite Salisbury Steak recipe - the only one I make! It's easy and delicious. We like this served with rice, noodles, mashed potatoes, baked potatoes - or best of all with home-made macaroni and cheese. Recipe can easily be halved, but I figure it takes very little extra effort to make a big batch, so I usually make this large recipe and freeze any extra individual servings. Makes for super easy on-the-fly meals. If you use wine, try not to use "cooking" wine - table wine is much better.
Top Review by Erindipity
We really enjoyed this meal. I did halve the recipe as there are only three of us, but that was still very easy to do. I opted for the red wine and would highly recommend you do so since it gives the dish a richer flavor. And frankly, at our house mushrooms are a must. I think I am going to try making this dish again in the future as an OAMC dinner so I can pull it out of the freezer for an easy weeknight dinner. I served with mashed potatoes and green beans. Yum, thanks for a great recipe.
- 2 lbs lean ground beef
- 2 cups soft breadcrumbs (preferably from "rustic" type bread or home-made bread, white or wheat)
- 2 eggs
- 1 1⁄2 teaspoons kosher salt
- onion powder, to taste
- garlic powder, to taste
- 1 tablespoon vegetable oil
- 1⁄2 onion, sliced
- 8 ounces sliced mushrooms (optional)
- 1 cup red wine (optional)
- 32 ounces beef broth
- 1⁄3 cup cornstarch
- 1⁄2 cup cold water
Directions See How It's Made
- Mix together the meat, eggs, bread crumbs, salt, onion powder and garlic powder. (I use my hands.).
- Form meat into 8 oblong patties.
- Heat vegetable oil (medium high heat) in a large dutch-oven type pan.
- Fry patties (in batches if necessary) about 4 minutes per side. You just want them to brown nicely - they won't be "done". Adjust heat if necessary to prevent over-browning.
- Remove patties to a plate.
- Pour off all but about 1 T of fat in the pan.
- Add sliced onions and break them apart into rings. Also add mushrooms if using.
- If pan gets too dry, add a small amount of the wine (if using) and/or the beef broth.
- Stir with wooden spoon to get all those delicious browned bits off the bottom of the pan.
- Cook, stirring frequently until the onion rings are limp and well browned.
- Add the rest of the wine and boil for a few minutes to reduce the liquid.
- Add the beef broth and bring to a boil.
- In a small container with a tight fitting lid, add water to the cornstarch, attach lid and shake vigorously.
- Slowly pour the cornstarch liquid into the boiling broth, while stirring.
- When gravy has thickened, gently set the meat patties back into the pan and spoon gravy over the top of any patties needing it.
- Lid the pot, reduce heat and simmer for 30 minutes.