Salisbury Steak

Salisbury Steak

I’ll be the first to admit that I’m not a fan of autumn or winter.

The mornings have turned chilly and noses are starting to run.

Driving rain and the bitter draughts are threatening to demotivate me from my quest to keep this household ticking along.

The only thing I like about the colder seasons is the food.

In fact, it’s the best time for my favourite type of food – comfort food!

The other day I was aimlessly wandering around my kitchen, vainly trying to think of something to make the family for lunch.

It was raining and windy and with two kids stuck inside on school holidays the noise level and chaotic mess were hardly inspiring my inner chef.

I hauled some minced beef out of the fridge and rummaged around my pantry, coming up with a can of whole champignon mushrooms and a sachet of french onion soup mix.

The recipe that came to mind from these ingredients was Salisbury Steak.

This is an American dish that I came across via social media.

The concept of this dish is beef patties seasoned and flavoured with french onion soup mix and served with a gravy made with more french onion soup mix and tomato ketchup.

I found this intriguing and tried it myself being happy to find that the dish used affordable ingredients, was simple to make and that my family genuinely seemed to enjoy eating it.

I love how rich and comforting this. It offers the warmth and stick-to-your-ribs heartiness of a casserole but in far less time.

I’ve made a few changes to the original concept to suit my own tastes including using tomato paste and dried rosemary to add depth to the gravy and throwing in a can of mushrooms I found in the pantry for substance.

Salisbury Steak is usually served with mashed potatoes and I also include a side of steamed vegetables to balance the meal out.

It’s rustic, comforting home cooking which is perfect for those chilly days and wintery nights.

Salisbury Steak
Salisbury Steak
Print Recipe
Servings
4
Servings
4
Salisbury Steak
Salisbury Steak
Print Recipe
Servings
4
Servings
4
Ingredients
  • 500 g minced beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 tsp each salt and pepper
  • 1 sachet dry french onion soup mix
  • 1 420g can of whole champignon mushrooms
  • 1 tbsp tomato paste
  • 1/4 cup tomato sauce (ketchup)
  • 2 cups beef stock
  • 1 tsp dried rosemary
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cooking oil
  • 2 tbsp plain flour
Servings:
Instructions
  1. In a large bowl combine minced beef, breadcrumbs, egg, 1/2 sachet of french onion soup mix, salt and pepper.
  2. Shape the mince mixture into patties and fry in a large frying pan or skillet for 2 - 3 minutes per side and set aside.
  3. Whisk together the beef stock. the remaining french onion soup mix, tomato paste, tomato sauce, dried rosemary and Worcestershire sauce.
  4. Add oil to the pan and add flour. Cook the flour for approximately 1 - 2 minutes.
  5. Pour in the beef stock mixture slowly and stir the contents of the pan continuously to combine them into a smooth sauce. Stir in the canned mushrooms.
  6. Simmer the gravy on a low heat for 5 - 10 minutes until the gravy is thick and the mushrooms are cooked through. Add salt and pepper to taste.
  7. Return the beef patties to the gravy and continue to cook for a further 5 - 10 minutes until the patties are heated through.
  8. Serve hot over mashed potatoes, vegetables and crusty bread.
Recipe Notes

*You could use fresh mushrooms instead of canned if you prefer.

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