My grandfathers, uncles, and my Dad were coal miners in the western part of Virginia and southern West Virginia - hard, honest work for minimal pay. The women in our families worked equally as hard in raising children and keeping house - and making the most wonderful meals out of the simplest ingredients! I have learned from my own cooking experience that the best part of preparing something is in sharing it with others who enjoy it, too. That is the purpose behind this blog: not only to preserve our family recipes, but to share them with others who can use and enjoy them as much as we have. Thanks for stopping by! Chris

A Note: I do not condone the use or consumption of beverage alcohol in any form for any reason. Therefore, the recipes posted here on our blog do not contain wine, beer, or liquor in any form.

Monday, February 13, 2017

Traditional Salisbury Steak - Slightly Modified!

Photo of my Salisbury Steak and Gravy. 



Traditional Salisbury Steak is served in a gravy made from the drippings of the patties and the same spices as those used in the meat.  You can make your own gravy as I have listed below, or substitute it with a brown gravy mix or an onion or mushroom gravy mix.  Any of these works well - modify it to please your family!  Chris 

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You will need 1 MEDIUM ONION cut in half.
Chop 1/2 of the onion into finely chopped pieces (use in the patties).
Cut the other 1/2 of the onion into strips (saute and use in the gravy).

BEEF PATTIES:

1 lb. very lean ground beef
1/2 of the onion, chopped fine
1/3 cup bread crumbs or Panko breading (unseasoned)
2 tablespoons ketchup
1 teaspoon yellow mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Basil
1 teaspoon salt
1 teaspoon ground pepper (or substitute 1 teaspoons McCormick's Grill Mates Montreal Steak seasoning)
1/4 teaspoon garlic powder

Combine all ingredients and gently work until it is well mixed.

In a large skillet, heat 1/2 to 1 tablespoon of cooking oil or spray the pan to prevent the meat from sticking.  When the oil is hot, cook the patties about 3 to 4 minutes per side just to brown all the sides.

Remove the patties from the pan.

In the same hot oil, saute the strips of onion until they are golden brown.

Remove from pan.

If there is a lot of grease in the pan, you can drain it.

Use the same pan for making your gravy.

GRAVY:
2 cups cold water OR cold beef bouillon
1/4 cup cornstarch

With a small whisk or a fork, dissolve the cornstarch in the cold water.

Put water/cornstarch mix in the pan, stirring constantly to keep the cornstarch from lumping.

ADD:

2 tablespoons dry beef bouillon IF YOU USED WATER TO DISSOLVE THE CORNSTARCH
     (if you used cold beef bouillon, omit this dry bouillon)
1 teaspoon ketchup
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon

(Do not add salt - bouillon should be salty enough)

When the cornstarch is well mixed and the gravy is hot, place the beef patties in the pan and top with the browned onions.  Cover and simmer for 15 minutes.

If you are using a mix, make the gravy per the instructions but add about 1/2 more water (it will evaporated while the meat is simmering)


Free image from DoverClipart.com