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.
Chef’s Rival Chopper
Temp-tations 4-qt baker just like this one below
Calories count: 263
Amount Per Serving
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.
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 lbs ground beef
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
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.
Servings : 7
Ready in : 60
Course : Main Course
Recipe Type : Dinner, Old Fashioned Recipe