Recipe by KitchenHacker
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..
Top Review by Sharon the Rocket
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.
- 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
Directions See How It's Made
- 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.