Hamburger steak just rolls off the tongue a little more smoothly when it's called "Salisbury Steak" doesn't it? My Mom made this for us regularly when we were little. My family didn't have "high end" steak very often, so, the tasty more cost effective ground beef was what you would most often find in it's place on our supper table. She always made a decadent gravy to go with it, and creamy mashed potatoes as a side was a must! Fresh from the garden peas, corn, green beans, sauteed greens or spinach would always go well to round out the entire meal. If you feel inclined, a little sweet tea and biscuits to sop up the gravy wouldn't hurt......It's down home goodness that will never get old in my cookbook! Here's how I make it.....
for the steaks you'll need:
2 lbs extra lean ground beef
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup chili sauce
1 Tbs. steak sauce
1 large egg
1 1/2 tsp. Kansas City steak seasoning
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 .35 oz.packet beef flavor boost [*see cook's note]
for the gravy:
1 medium onion sliced
8 oz. sliced portabella mushrooms [or your favorite]
1 14 oz. can low sodium beef broth
1/4 cup all purpose flour
3 Tbs. chili sauce
1 Tbs. steak sauce
1 tsp. Kansas City steak seasoning [more or less to taste]
2-3 cloves of garlic minced
black pepper to taste
In a mixing bowl, mix together all of the steak ingredients until blended. Form into 4 large, 6 medium, or 8 small oval steaks. I use a spoon to roughly divide the mixture while it's still in the bowl.
In a couple of drizzles of olive oil, brown the steaks on both sides, then remove from the pan. It's not necessary to cook them all the way through at this point, just brown.
Reserve 2 tablespoons of drippings and discard the rest from the pot. Add the sliced onion and mushrooms to the pan and cook for 2-3 minutes scraping any brown bits off the bottom of the pan. Add 1/4 cup of flour and stir well coating the veggies.
Add the remaining gravy ingredients to the pan. Stir until blended and allow to bubble for a couple of minutes before adding the steaks back to the pan. Lower the heat to a simmer and return the Salisbury steaks to the gravy. Cover and cook for 15-20 minutes until cooked through.Uncover and check the gravy for thickness. If you would like it thicker, dissolve 1 tablespoon of all purpose flour in cold water, and add it to the gravy, stirring constantly. Continue this process until you reach your desired consistency. Serve hot. Yield: 4-8 Salisbury steaks
Cook's note:
The flavor boost will add a depth of flavor without adding extra liquid to the Salisbury steaks. It looks like this:
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