There are lots of Salisbury Steak recipes...but of all the ones I've tried, this is my all-time favorite—and my husband's, too!—Mary Beth Jung, Grafton, Wisconsin
- MUSHROOM SAUCE:
- 1 tablespoon dried minced onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/8 teaspoon pepper
- 1 can (4 ounces) mushrooms, liquid drained and reserved
- 1 beef bouillon cube
- 1/4 teaspoon bottled browning sauce
- SALISBURY STEAKS MIXTURE:
- 1/3 cup minced onion
- 1/3 cup minced green pepper
- 1/4 cup chopped celery
- 1 garlic clove, minced
- 2 tablespoons butter
- 1-1/2 pounds ground beef
- 2 tablespoons minced chives or green onion tops
- 1/2 teaspoon ground mustard
- Dash paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- For sauce, in a small saucepan, melt butter and saute onion until soft. Stir in flour and pepper; blend well. Add mushrooms and bouillon. Add reserved mushroom liquid and enough water to make 1-1/4 cups; stir and cook until thickened. Stir in browning sauce. Keep warm while preparing the Salisbury steaks.
- In a skillet, saute onion, green pepper, celery and garlic in butter over low heat. Remove from heat and add to remaining ingredients; mix well. Shape into six patties, about 3/4-in. thick.
- Place on a broiler rack. Broil about 7 minutes; turn and broil about 5 minutes longer or until cooked through. Serve with Mushroom Sauce. Yield: 6 servings.
Originally published as Salisbury Steak with Mushroom Sauce in Country Ground Beef 1993, p37
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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