Salisbury Steak & Gravy – Simple Ingredient Southern Cooking – Old Fashioned Recipes – Collard Valley Cooks – How to Make Salisbury Steak at Home
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Salisbury Steak
1.5 LB GROUND CHUCK
1/2 TSP. BLACK PEPPER
1 PACK OF LIPTON BEEFY ONION SOUP MIX
1 LARGE EGG
2 TSP. YELLOW MUSTARD
2 TBSP. KETCHUP
1/2 OF ONE PACK OF SODA CRACKERS (BOX HAS
4 PACKS)
2 OR 3 GREEN ONIONS DICED
1 TBSP. WORCESTERSHIRE
Put beef in a bowl. Put in pepper, soup mix, egg,
mustard, ketchup, crackers (crumble with hands),
Worcestershire, green onion and mix well with a
stand mixer with paddle or your hands! Divide into 5
patties make sure they are all about the same size
(about ¾” tall) and place on a baking sheet lined
with parchment paper. Bake at 350 degrees for 30
minutes.
Tip: We recommend serving
Salisbury Steak smothered
with our Mushroom Gravy
Mushroom Gravy
1/2 STICK BUTTER
1/2 PINT FRESH WHITE MUSHROOMS
(CHOPPED)
1 SMALL ONION (SLICED IN STRIPS)
4 CUPS BEEF STOCK (not broth)
5 TBSP. CORN STARCH
1 TBSP. WORCESTERSHIRE
1/2 TSP. BLACK PEPPER
1 CLOVE PRESSED GARLIC (ADD AT END OF
RECIPE)
Melt butter in a large skillet or saucepan. Add
mushrooms and onion and sauté until soft. Pour beef
stock in a large measuring cup and add corn
starch. Whisk until well blended, then add
Worcestershire sauce to stock. Once
mushrooms/onions are soft, add 1/2 tsp. black
pepper then pour in stock.
Simmer everything until the cornstarch clears and
gravy becomes brown. Finally, add 1 clove of pressed
garlic and mix well. Set aside and serve over Salisbury
Steak (recipe on previous page).
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