Salisbury Steak reminds me of the many meals I ate at the cafeteria at UNC. It was frequently highlighted as a “Student Special.”
I always liked Salisbury Steak, but I could take it or leave it. A few weeks back I saw a recipe for Salisbury Steak. It looked good. I tried it and it was extra good.
First, I started with ground sirloin, not chuck of round. Ground sirloin, I believe, has the best flavor of the low-fat blends of ground meat.
In a large bowl, I mixed 2 pounds of ground sirloin with a cup of Panko crumbs, 2 eggs, 4 tablespoons of milk, 1 package of dry onion soup mix, 1 tablespoon of Worcestershire sauce and lots of salt and pepper. The dry onion soup mix is the secret. It delivers lots of flavor.
Blending with my hands, I formed 5 nice sized patties and browned them in a little olive oil for about 5 minutes on each side.
Now, for the gravy.
In the same pan, I added a half-stick of butter and sautéed 2 cups of sliced, baby portabella mushrooms and 1 cup chopped onions for about 5 minutes. To the mushrooms and onions I added 6 tablespoons of flour, a half package of dry onion soup mix, 3 cups of beef stock (not beef broth), a cup of water and more salt and pepper. I cooked the gravy on low until nice and thick, then added the sirloin patties and cooked for a few minutes longer.
I served the patties over fettuccine and really enjoyed them. I think you will, too.
2 pounds ground sirloin
1 C Panko crumbs
4 T milk
1 pkg. dry onion soup mix
1 T Worcestershire sauce S & P
4 T butter
2 C sliced baby portabella mushrooms
4 T flour
½ pkg. dry onion soup mix
3 C beef stock
1 C water
S & P to taste