Salisbury Steak with an amazing Mushroom sauce – this *makes* this Salisbury Steak a wonderful, comfort food – perfect dinner on a cold day or when you are craving old-fashioned goodness !
We love a good Salisbury Steak and the gravy in today’s recipe is most delicious and really makes this a winner.
To me, a Salisbury Steak is something between a meatball and a meatloaf. This recipe is so easy and quick to make, both the steaks and the gravy.
The gravy is more a sauce as it is not as meaty and rich as a gravy, but however you see the topping, gravy or sauce, this is a must try recipe.
I had my first taste of a Salisbury Steak about 4 or 5 years ago. And I must confess, it was not what I expected at all.
Firstly it is not a steak as we know it in South-Africa, but simply formed in the shape of a steak.
Secondly, I thought it must be a dish which originated in the old Salisbury, now Harare in Zimbabwe. But again, I was wrong. An American physician, Dr JH Salisbury invented this dish.
Now, I know you are not here for a history lesson, but for the recipe. (I just find the oddest things curious!)
As with meatballs and meatloaf, Salisbury Steak is one of the best comfort foods around. Served with creamy mashed potatoes, a vegetable side or two and dinner is set.
The mushroom sauce is really out of this world delicious and can be served with just about any meat, as a topping for burgers, a sauce over vegetables and whatever else you can think of.
- 450 g Lean Ground Beef ( 1 pound )
- 1/2 cup Fresh Bread Crumbs
- 2 TB Milk
- Salt and Black Pepper to taste
- 2 t Fresh Garlic crushed
- 1 Egg lightly beaten
- 2 TB Unsalted Butter divided
- 1 TB Olive Oil extra virgin
- 1 Onion finely sliced
- 250 g Mushrooms sliced ( 8 oz )
- 1 1/4 cup Boiling Water
- 1 KNORR Beef Stock Pot
- 1/2 cup Sour Cream
- 1 TB Parsley chopped
Combine the Ground Beef, Bread Crumbs, Milk, Salt and Pepper, Garlic and Egg in a mixing bowl – mix well – form 4 equal sized oval patties
Melt 1 TB Butter in a large frying pan – brown the steaks both sides for 5 minutes – remove from pan and keep warm
Melt remaining Butter and the Oil in the same pan over medium heat – add the Onions and cook 2 – 3 minutes
Add the Mushrooms and stir-fry until soft and light brown
Dissolve the Beef Stock Pot in the Boiling Water (or use 1 1/4 cup plain Beef Stock) – add to the Onion and Mushroom mixture – bring to the boil
Return the steaks to the pan, reduce heat and simmer 10 -12 minutes or until the steaks are fully cooked
Remove from heat, stir in the Sour Cream and Parsley
Serve immediately with mashed potatoes and vegetables or salads.
You Might Also Like: