Hey y’all. I decided to update my basic Salisbury steak recipe and this is what I came up with. I grew up eating this and always thought of them as just mini meatloaf’s in gravy. Well they kind of are, aren’t they? So here’s my updated version. I hope y’all like it.
- 1 1/2 lbs ground beef/chuck
- 1/2 cup bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp parsley flakes
- 1/2 tsp Better Than Bouillon® beef base
- 1 tablespoon Ketchup
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoon Worcestershire sauce
- 1/2 onion diced small
- 1 large egg
- Combine all the ingredients above in a large bowl and mix to combine.
- Divide mixture into 5 or 6 patties.
- Brown patties on each side for 3-4 minutes in a large cast iron pan on medium high.
- Remove from pan once browned but now fully cooked and set aside.
Gravy:
- 2 tablespoons butter
- 1 large onion cut in half moons
- 3 cups water
- 1/3 cup heavy cream
- 1 tablespoon Better Than Bouillon® beef base
- 2 tablespoons minced garlic
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- salt and pepper to taste
- Put butter in the skillet and melt.
- Add the onions and sauté till lightly cooked.
- Mix the Better Than Bouillon® with the water and add to skillet along with the remaining ingredients.
- Bring to boil and taste for the need of salt and pepper.
- Place the beef patties in the pan of gravy and place in put in 350°F preheated oven and cook for 45-55 minutes.
- If your gravy isn’t thick enough as you might like, you can thicken with a little cold water/corn starch slurry.
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