Salisbury Steak a la Microwave
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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!
RECIPE SUBMITTED BY
Professional Advice Dispenser. Amateur Human Being. Warning: Contains nuts. NOW with Patented Glow-In-The-Dark Personality!