Strapped Budget Salisbury Steak

Name: Strapped Budget Salisbury Steak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 servings depending on appetites
Ingredients: 453.59 g ground beef (I used 80/20); 118.29 ml tomato juice; 236.59 ml soft fresh breadcrumb (crumb from day-old bread preferred); 78.78 ml minced onion; 1 egg, beaten; 2.46 ml salt; 1.23 ml black pepper; 29.58 ml vegetable oil; 29.58 ml butter; 59.16 ml all-purpose flour; 473.18 ml sliced fresh mushrooms; 591.47 ml beef broth or 591.47 ml homemade beef stock; salt and pepper

Submitted by NoeleenCleary

"Posting this here for Annie. (It's a long story.) If you don't use homemade stock use low-sodium beef broth so you can control the salt. You'll need to check your seasonings (salt and pepper) after making the gravy. This makes a little extra gravy for mashed potatoes or noodles or what-have-you. Prep and cooking times are approximate. You can do this! ETA: Thank you, Lainey, for the wonderful review. I was unclear in the instructions about the size of the patties if you had to cook them longer and I apologize. Change has been made specifying that. I'm glad you enjoyed them."

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photo by CookingONTheSide

Ready In:: 40mins
Ingredients:: 13
Yields:: 4 servings depending on appetites

ingredients

453.59 g ground beef (I used 80/20)
118.29 ml tomato juice
236.59 ml soft fresh breadcrumb (crumb from day-old bread preferred)
78.78 ml minced onion
1 egg, beaten
2.46 ml salt
1.23 ml black pepper
29.58 ml vegetable oil
29.58 ml butter
59.16 ml all-purpose flour
473.18 ml sliced fresh mushrooms
591.47 ml beef broth or 591.47 ml homemade beef stock
salt and pepper

directions

In a medium bowl combine the ground beef, tomato juice, bread crumbs, minced onion, beaten egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Work gently with your hands to combine. Meat mixture will be soft.
Divide meat mixture into 6 oval patties of equal size, approximately 1/2 inch thick.
In a large skillet over medium heat, heat 1 tablespoon of oil. When pan and oil are hot add 3 of the patties and cook until browned on both sides, and just cooked through, turning gently to avoid breaking patties apart. (About 4 - 5 minutes per side).
Remove patties from skillet to a warm plate. Drain away drippings from skillet. Repeat step 3 for remaining patties.
Remove last 3 patties from skillet. Drain away all but 2 tablespoons of the drippings.
Turn heat under skillet to medium-high. Add 2 tablespoons butter to the drippings in the skillet. When melted add 4 tablespoons flour, stirring constantly to combine all to make a roux. Cook 1-2 minutes longer, still stirring.
Turn heat under skillet to high and add beef broth (or stock) and mushrooms, stirring constantly as gravy comes to a boil and thickens.
Remove from heat. Taste gravy and adjust salt and pepper if needed. Return cooked patties to the gravy to heat through.
Serve with mashed potatoes, wide egg noodles and veggie of your choice.

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Reviews

Excellent! And made with things I usually have on hand in the pantry. I used dried italian bread crumbs, substituted 1 Tbsp onion powder for minced onion (hubby hates the texture of real onions), and made gravy without mushrooms. Plenty flavorful! Just add salt to your tasting! Thanks!! A nice alternative to meatloaf for dinner. Just served with buttered pasta noodles.

EppiRN
This is excellent, NoeleenCleary...wish I could give it 10 stars. I didn't have fresh mushrooms on hand so I used canned. It still came out absolutely delicious. Thanks so much for sharing this great comfort food.

Merlot
This was easy, great tasting and affordable. My boyfriend had seconds which he usually doesn't do. He complained about being too bloated afterwards but I am sure that it was worth it. Thank-you for posting.

Monique L
After seeing the photo by Lainey in PAC I quickly saved this recipe into my cookbook. I am so glad I did! They were excellent and not bland as most hamburger steaks are. I used ground round so had very lean beef. I ended up adding a little bit of tomato juice to the pan after the steaks were seared to keep them cooking. (We like our ground beef very done.) The gravy was nicely flavored as well. Thank you so much for sharing your recipe!

Susie D
This is THE best salisbury steak recipe I've ever tried and that is including my usual stand-by. The flavor of the "steaks" are wonderful and they came out so tender. I used pretty lean ground beef so I didn't have any drippings. I added a little more butter to make the roux because of this. After the gravy was done, I did put the steaks back into the skillet and simmered with the mushrooms for about 30 minutes because they weren't quite done yet and I also wanted the mushrooms to be nicely done. The gravy is full of flavor as well. This is just excellent, Noeleen Cleary. Eating on a budget is definitely not boring! I served "Recipe#174819" with this. Made for Pick A Chef Fall 2008.

CookingONTheSide

Tweaks

Excellent! And made with things I usually have on hand in the pantry. I used dried italian bread crumbs, substituted 1 Tbsp onion powder for minced onion (hubby hates the texture of real onions), and made gravy without mushrooms. Plenty flavorful! Just add salt to your tasting! Thanks!! A nice alternative to meatloaf for dinner. Just served with buttered pasta noodles.

EppiRN