Sorta-Salisbury-Steak

Sorta Salisbury Steak

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

I will admit that in my college days I did not know how to cook and lived on cereal and TV dinners. I will also admit that I don’t actually know how Salisbury steak is supposed to taste.
The only versions I have ever had were the TV dinner version and my own creation that I am sharing here, thus the name, “Sorta Salisbury Steak.”
Back when I lived on TV dinners, Salisbury steak was my absolute favorite. Once I had children, the TV dinners had to go, and I went several years eating good home cooked meals and no Salisbury steak.
Then my kids went on their first vacation without me, and I decided to dine on my old favorites. That is when I realized that TV dinners were not tasty at all, and I was sorely disappointed in my used-to-be favorite meal.
This was back before you could find recipes on the internet, and I only had one cookbook, so I set out to make my own version.
It is great with mashed potatoes and my whole family absolutely loves this dish. It is not necessarily a healthy dish, but it is far more nutritious than the frozen box variety and has no chemicals, additives, or preservatives.

Equipment Used:
Chef’s Rival Chopper

Cuisinart Chef’s Classic Stainless 14-Inch Skillet

 

Temp-tations 4-qt baker just like this one below

Calories count: 263

Nutrition Facts
7 Servings
Amount Per Serving
Calories 262.9
Total Fat 15.4 g
Saturated Fat 6.2 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 6.9 g
Cholesterol 127.2 mg
Sodium 678.2 mg
Potassium 415.5 mg
Total Carbohydrate 11.1 g
Dietary Fiber 0.8 g
Sugars 2.4 g
Protein 14.8 g
Vitamin A 5.7 %
Vitamin B-12 31.8 %
Vitamin B-6 12.0 %
Vitamin C 1.4 %
Vitamin D 4.4 %
Vitamin E 1.7 %
Calcium 3.3 %
Copper 9.6 %
Folate 5.2 %
Iron 12.8 %
Magnesium 4.9 %
Manganese 10.5 %
Niacin 25.8 %
Pantothenic Acid 7.6 %
Phosphorus 18.2 %
Riboflavin 19.2 %
Selenium 27.2 %
Thiamin 4.6 %
Zinc 19.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ingredients

  • Steak Patties:
  • 3 tablespoons dried onion flakes
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon celery seed
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 lbs ground beef
  • Gravy:
  • 1 1/2 cups chopped mushrooms
  • 1 onion, chopped
  • 2 cups chicken or mushroom stock
  • 1/2 cup cooking Sherry
  • 1/2 cup water
  • 4 tablespoons corn starch

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. Mix all the seasonings, eggs, and ground beef together very well.
  • 3. Using a 1/3 cup measuring cup, separate the meat mixture, roll into balls, and then flatten into very thin patties.
  • 4. Cook on high heat in an ungreased frying pan for 20 to 30 seconds on each side, and then transfer to a deep baking dish.
  • 5. Place the patties in the oven to finish cooking while you make the gravy.
  • 6. In the same pan used to cook the patties, on a medium-high heat add the chopped onions and degrease the pan using the juices that cook out of the onion.
  • 7. Once the pan in mostly degreased, add the chopped mushrooms and cook for another 5 minutes, stirring frequently.
  • 8. Add the sherry and allow mixture to come to a simmer then reduce heat to medium-low.
  • 9. Add the chicken stock and continue to cook on a medium-low heat.
  • 10. As the sauce is heating, mix the cornstarch in the water until completely dissolved.
  • 11. Add the cornstarch mixture to the pan, stirring rapidly and constantly as the sauce thickens.
  • 12. Do not worry about the gravy being very thick, it will thin out in the oven.
  • 13. If there is a lot of grease in your baking dish, pour it out.
  • 14. Pour the gravy over the patties making sure to cover each patty completely, so it does not dry out in the oven.
  • 15. Bake for an additional 20 minutes.
  • 16. Cool for 5 to 10 minutes and serve with potatoes or pasta or over bread.

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. Mix all the seasonings, eggs, and ground beef together very well.
  • 3. Using a 1/3 cup measuring cup, separate the meat mixture, roll into balls, and then flatten into very thin patties.
  • 4. Cook on high heat in an ungreased frying pan for 20 to 30 seconds on each side, and then transfer to a deep baking dish.
  • 5. Place the patties in the oven to finish cooking while you make the gravy.
  • 6. In the same pan used to cook the patties, on a medium-high heat add the chopped onions and degrease the pan using the juices that cook out of the onion.
  • 7. Once the pan in mostly degreased, add the chopped mushrooms and cook for another 5 minutes, stirring frequently.
  • 8. Add the sherry and allow mixture to come to a simmer then reduce heat to medium-low.
  • 9. Add the chicken stock and continue to cook on a medium-low heat.
  • 10. As the sauce is heating, mix the cornstarch in the water until completely dissolved.
  • 11. Add the cornstarch mixture to the pan, stirring rapidly and constantly as the sauce thickens.
  • 12. Do not worry about the gravy being very thick, it will thin out in the oven.
  • 13. If there is a lot of grease in your baking dish, pour it out.
  • 14. Pour the gravy over the patties making sure to cover each patty completely, so it does not dry out in the oven.
  • 15. Bake for an additional 20 minutes.
  • 16. Cool for 5 to 10 minutes and serve with potatoes or pasta or over bread.

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