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Salisbury Steak

Salisbury Steak 

Meat Mixture:

3 lbs. lean ground beef

1 cup Italian seasoned bread crumbs

2 tablespoons ketchup

1 tablespoon dry mustard

8 dashes Worcestershire sauce

2 beef bouillon cubes, crumbled

Salt & Pepper to taste

2 tablespoons butter

2 tablespoons oil 

Gravy

1 large onion, thinly sliced

4 cups beef broth

2 tablespoons ketchup

2 teaspoons Kitchen Bouquet (optional)

8 dashes Worcestershire sauce

2 teaspoons corn starch

Salt & pepper 

For meat mixture:  Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, crushed bouillon and some salt and pepper.  Knead until all is combined.  Form into 8-12 oval patties.  Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle.  Remove from skillet and pour off any excess grease.  

For the gravy:  Reduce heat to medium and add the sliced onion.  Stir and cook until golden brown and soft.  Add the beef broth, ketchup, kitchen bouquet (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.  Then return the patties to the gravy.  Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.  Serve with mashed potatoes, vegetables and ladle more gravy over Salisbury steak patties. 

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