Salisbury Steak

Ree Drummond - "Pioneer Woman"

Salisbury Steak
Salisbury Steak

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    lbs. lean ground beef

  • 1/2

    c. seasoned breadcrumbs

  • 1

    T. catsup

  • 2

    t. dry mustard

  • 4

    dashes Worcestershire sauce

  • 1

    cube beef bouillon, crumbled

  • Salt and pepper

  • 1

    T. butter

  • 1

    T. olive oil

  • GRAVY

  • 1

    whole onion, halved and thinly sliced

  • 2

    c. beef broth (more if needed for thinning)

  • 1

    T. catsup

  • 1

    t. seasoning sauce, such as Kitchen Bouquet -optional

  • 4

    dashes Worcestershire

  • 1

    t. cornstarch, optional

  • Salt and pepper

Directions

For the meat mixture - Combine the ground beef, breadcrumbs, catsup, dry mustard, Worcestershire sauce, bouillon, and some salt and pepper. Knead until all combined. Form 4-6 oval patties, and make lines across to patties to give them a "steak" appearance. Fry the patties in a skillet with the melted butter and oil on med-hi heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease. Gravy: Reduce heat in pan to med. and add in the sliced onions. Stir and cook until golden brown and somewhat soft - several minutes. Ad the beef stock, catsup, seasoning sauce, if using, and the Worcestershire sauce. Then combine the cornstarch with a little beef broth and add to the sauce, Stir and cook to reduce. Add a sprinkle of salt and pepper, and more broth if needed for thinning. Return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes. Serve with mashed potatoes!

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