Thursday, December 13, 2012

 Salisbury Steak

 Some days I think to myself. "There just isn't enough gravy in my life." It has a bad wrap for being terrible for you, but honestly there are much worse things. Not to mention, it's totally worth it. There are some things that just plain NEED gravy. Salisbury Steak is one of those things. If you are one of those "non gravy" people you can easily make this without the gravy sauce, but just know I will never understand you or your kind.

To make this delicious Salisbury Steak recepie you will need:
1/2 lb of ground beef (or any other ground meat will work)
1 egg
1/4 cup of breadcrumbs (seasoned or plain will work)
1 teaspoon of garlic salt and pepper

2 tablespoons of butter (or oil)
2 tablespoons of flour
1 cup of warm chicken stock ( you can use bouillon and water if you wish) 
1/2 teaspoon each, salt and pepper

 First, combine the meat, egg, garlic salt and breadcrumbs together. Sorry, there is no way to make ground meat pretty.

Shape the meat into patties and cook them over medium low heat until browned on  both sides.

Transfer the patties to a plate to rest while you make the gravy.

Melt the butter in the same pan you browned the meat in over low heat. 

Then, add the flour in and stir until it creates a thick paste. 

Allow the roux to cook for a few minutes. It shouldn't be browned, but it needs lose the floury taste. The salt and pepper should also be added now. 

Slowly pour in the chicken stock and whisk until it is smooth. Then, allow this to come to a simmer until it is thick and delicious.

Taste the gravy to see if it needs more salt or pepper and adjust it accordingly.

Add the Salisbury Steaks back to the pan and allow them to cook over very, very low heat for a few more minutes.
This recipe serves two, but can easily be doubled. Serve the Salisbury Steaks with mashed potatoes or your favorite gravy vehicle!

1 comment:

  1. My son loves your cooking and I can see why. Any girl who loves gravy is a great cook!