Salisbury Steak--A cafeteria classic! ;-)

Earlier this week a friend posted he was making Salisbury Steak for dinner...another great wintertime meal idea. It was a little to late that night to put it together, so I had to wait a whole day before enjoying my own plate of Salisbury Steak and mashed potatoes...of course!  This meal always reminds me of the classic Swanson TV dinners...and Wednesday lunches in grade school!  Hope you all try this one out too..I was glad I did and I think this one deserves a spot in the regular weekly rotation, HA!  As if I could ever follow a dinner routine...it's far more fun to be INSPIRED with dinner ideas from friends or favorite restaurant cravings...which, as you know, is  what this blog is is all about!!

First off I peeled and cut up some potatoes...throw them in a saucepan and add enough water to cover the potatoes.  I also threw a couple whole garlic cloves (peeled) and a pinch of Kosher salt.  Start the potatoes when you put the steaks into the oven.

Next I mixed up my onion soup mixes with water...1 cup per packet.  The original recipe called for condensed French onion soup.  The market I was at didn't have this item, so I used dried onion soup mix..which, turned out a tad too salty.  Next time I will be sure to use the French onion soup.






Next I mixed up the meat for the patties.  Grab a large bowl and throw in your ground sirloin, 1/3 cup of soup, bread crumbs, egg and S&P...mix it all up and shape into 6 patties (this freezes well and reheats great too).

Brown both sides of the patties in a skillet over medium-high heat

Place the patties in a clear class baking dish and keep aside until gravy is ready.  If you like a more mushroom-y Salisbury steak, add some butter to your skillet and saute some fresh sliced mushrooms to add to the patties in the oven later.

To make the gravy...blend in flour with the remaining soup until its smooth.  Mix in Worcestershire, can of cream of mushroom soup, water and mustard powder (the original recipe calls for ketchup too, which I omitted because it sounded more like a Swiss steak).  Pour the gravy over your patties and back in a preheated oven for about 40 minutes.  After 30 minutes of baking, I added some sliced mushrooms I had sauteed earlier.

Served this with mashed potatoes and steamed carrots...YUM-O!

1 packet Lipton onion soup mix

1 can condensed cream of mushroom soup

1 cup water

1 1/2 pounds ground sirloin

1/2 cup dry bread crumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon all-purpose flour

1 tablespoon Worcestershire sauce

1/2 teaspoon mustard powder

2 cups sliced mushrooms, sauteed

(BE SURE TO DOUBLE THE GRAVY INGREDIENTS!!  Except only use 1 can of cream of mushroom soup)

Preheat oven to 375 degrees

In a large bowl, mix together 1/3 cup onion soup with ground sirloin, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth. Mix in Worcestershire sauce and mustard powder. Pour over meat in skillet. 

Bake in preheated oven for 40 minutes.  After 30 minutes of baking, add your sliced mushrooms to patties, if desired, and return to oven.

Original recipe- CLICK HERE