Salisbury Steak

Can you even hear Salisbury steak mentioned without thinking of childhood?  For me it represents the quintessential frozen dinner, that special treat that my mother rarely allowed.  But when she did finally give in and I had a choice, it was usually this one that I'd pick.

The irony, of course, is that as an adult with the ability to purchase that meal whenever I wish, I no longer want it.  At least not in the frozen version. The scratch made Salisbury steak is not only easy to make but the aroma of sizzling beef and mushroom gravy coming together is as wonderful as the dinner itself.  Enjoy!









Ingredients

Beef Patties:
1 lb. Ground beef
1 Egg
1 Small onion, peeled and finely diced
1/4 Cup breadcrumbs
1 Tablespoon chopped parsley
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder
1 Tablespoon unsalted butter

Sauce:
2 Tablespoons unsalted butter, divided
8 oz. Sliced baby Bella mushrooms
1 Tablespoon Worcestershire sauce
3 Tablespoons all purpose flour
2 Cups beef stock
1 Tablespoon chopped parsley
Salt & pepper to taste

In a bowl, combine the beef, egg, onion, breadcrumbs, parsley, salt, pepper and garlic powder. Mix by hand, gently and form into 4 equal patties. Heat the butter in a large skillet and cook the beef patties, on medium heat for 5 minutes on each side. Remove from the pan and set aside.

Add an additional tablespoon of butter to the pan along with the mushrooms and cook on medium heat for about 5-7 minutes or until slightly browned. Move the mushrooms to the sides of the pan and add the flour to the center. Slowly whisk in the beef stock, making sure to scrape up all the browned bits on the bottom of the pan. Season with salt and pepper and return the beef patties to the pan.  Continue to cook on medium low heat for an additional 10 minutes for the sauce to thicken and the beef patties to cook through.  Finish by stirring in the final tablespoon of butter and the parsley. Serve over noodles or mashed potatoes. Makes 4 servings.