Salisbury Steak consists of juicy, perfectly seasoned beef patties, cooked in a delicious brown gravy which is flavored by the juices from the beef, caramelized onion, garlic, and other natural flavor enhancing ingredients.
PIN TO MAKE LATER
Coming to the USA opened my eyes to new adventures and new yummy recipes. Salisbury steak is one of those dishes that stays with you almost forever; it’s not because it tastes oh so good, nor because it is easy to make, like in 20 minutes, or because the ingredients are budget friendly. I think in my case; Salisbury steak will stay memorable to me because it wasn’t what I expected!
Salisbury Steak Was A Surprise!
When you have never heard of Salisbury steak nor seen an image of it, yes, you will think it’s a thick cut of steak. Waiting for my meal in the restaurant, I was all ready to have a juicy steak with gravy, when served it looked like a steak since the gravy was covering it and disguising how it looks.
I cut into Salisbury steak to find that it’s ground beef!! I was shocked, my brain wasn’t ready for the texture nor the taste, but in a few seconds, I was enjoying every bite.
In many Salisbury recipes, Worcestershire sauce is added, but I made mine without it and tasted great. I know of many who are not fond of Worcestershire sauce’s flavor. Instead of beef bouillon, I used chicken bouillon. I think Salisbury steak tastes better using chicken and not beef bouillon.
How to Make Salisbury Steak?
If you can make meatballs you can make Salisbury steak; all its steps are straightforward. In a bowl, you add all the Salisbury steak ingredients and mix until well combined, create an oval shape patty and make them as thick as a cut of steak. In a very hot pan, fry the patties to seal the juices inside and create a beautiful dark brown color from the outside.
After removing the patties, add the onion and fry it until caramelized, then add the rest of the gravy’s ingredients and cook until the gravy is thick. Return the beef patties to the pan and let it cook on medium heat for 5 minutes, and that’s all to it!
Succulent and flavorful beef patties simmered later in a thick, delicious brown gravy. This dinner is best served with mashed potato.
- 400 gm ground beef
- ¾ tablespoon garlic minced
- 1 ½ tablespoon onion minced
- 1/3 cup breadcrumbs
- 1 teaspoon mustard
- ½ teaspoon Worcestershire sauce
- 1 tablespoon ketchup
- ½ cube chicken bouillon
- ½ teaspoon black pepper
- 1 large egg
- ¼ cup olive oil or any cooking oil
- 1 large onion
- 2 garlic minced
- 1 ½ tablespoon all-purpose – flour
- 1 ¾ cup cold water
- ½ cube chicken bouillon
- Black pepper
- Salt to taste
- In a bowl, add all the beef patties ingredients and mix well to combine.
- Form oval-shaped patties and make them as thick as a steak cut.
- In a hot pan, add olive oil. Fry the patties until brown (not burnt) from both sides. Keep aside.
- In the previous hot pan add two tablespoon butter to the remaining oil.
- Add the onion and fry until light brown in color.
- Add the rest of the ingredients except the water and stir well for at least two minutes on medium heat. Or until the raw smell of flour is gone.
- Pour the cold water while stirring, when the sauce bubbles add the beef patties.
- Cook the patties in the sauce until the sauce turns into a thick gravy, and this might take 5 minutes on medium heat. Always check on the patties and the sauce to void burning it.
- Serve hot with mashed potatoes or plain rice.
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