Prep 20 mins
Cook 20 mins
A Salisbury Steak recipe thats a bit out of the ordinary.. The horseradish gives it a nice tang, and the mushrooms also add to the nice taste. Serve with boiled noodles or mashed potatoes and a veggie of choice.. I hope its enjoyed here..
- 1 lb lean ground sirloin
- 1 medium onion, diced
- 1 (14 ounce) can sliced mushrooms, drained and divided
- 2 tablespoons butter
- 1 egg, beaten
- 1⁄2 cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 11 1⁄2 ounces beef consomme (I use Campbells)
- 2 tablespoons cornstarch
- 3 tablespoons water
- Corse chop 1/2 of the drained can of mushrooms.
- Saute onions and chopped mushrooms in butter over medium heat just until the onions are tender. Remove from heat and let cool.
- In a large bowl, mix ground sirloin, bread crumbs, egg, worcestershire sauce, horseradish, spices and cooled onion/mushroom mixture together and make 4 oval patties.
- Fry or broil the 4 patties to desired doneness ( I like medium well).
- While the steaks are cooking, add the consomme' and remaining 1/2 can of mushrooms to a medium sauce pan and bring to a simmer.
- Mix the cornstarch and water together and use to thicken the gravy mixture to the desired thickness just before serving.
WOW! This was my first attempt at any type of Salisbury Steak - and it turned out great! My M-I-L always made Salisbury steak when my husband was little but he said this was the best he's ever had. I think it was the "tangy" that made it outstanding (and unique). It's a keeper! Made for PAC '10.