I always loved this as a kid, and we still have it every once in a while as a change from a meatloaf or a hamburger. Normally I would make this in an electric skillet, but it's an easy one dish meal.
Making Salisbury Steak
- Thread starter kevin313
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Here's the recipe:
vacerator
Well-known member
They are delicious too!
I don't make them often anymore, as we are empty nester's now mostly.
I grate finely a small onion into the ground beef, and omit the soup mix. Less sodium. I use dijon mustard.
I kick it up a notch with a dry savory sherry/crimini mushroom sauce.
Mashed cauliflower or potatoes.
Don't salt mushrooms before they cook or all the liquid will leech out, as with onions. I add salt after the gravy has thickened. Of course, begin with a tablespoon of butter, and flour browned to a rouix, then add beef stock or broth.
You can do the rouix along with the mushrooms.
I don't make them often anymore, as we are empty nester's now mostly.
I grate finely a small onion into the ground beef, and omit the soup mix. Less sodium. I use dijon mustard.
I kick it up a notch with a dry savory sherry/crimini mushroom sauce.
Mashed cauliflower or potatoes.
Don't salt mushrooms before they cook or all the liquid will leech out, as with onions. I add salt after the gravy has thickened. Of course, begin with a tablespoon of butter, and flour browned to a rouix, then add beef stock or broth.
You can do the rouix along with the mushrooms.
that looks fantastic.......
love the potholders that slide over the pan handle.....
thanks again Kevin and Ralph
love the potholders that slide over the pan handle.....
thanks again Kevin and Ralph
More great comfort food! Our version is different out here on the prairie, but I definitely want to make your version. Nice range, by the way. Fine work as always, Kevin and Ralph.
norgeway
Well-known member
I love the stove
It SCREAMS 60s!Beauiful.
It SCREAMS 60s!Beauiful.
Kevin I can't wait to try it. But being from Pittsburgh I will use Heinz ketchup.
I made this tonight and wanted to let you how well it came out and taste was excellent. Thanks Kevin for another winner.
vacerator
Well-known member
I have tried
other ketchups. They just don't measure up to Heinz.
other ketchups. They just don't measure up to Heinz.
Ketchup
I like Heinz, but I've also used Red Gold (also sold as Redpack) and French's. The French's is made with sugar, as are some of the Red Gold formulas.
Most store brand Ketchup is made by Red Gold, but the recipes are custom formulated for each particular store.
I like Heinz, but I've also used Red Gold (also sold as Redpack) and French's. The French's is made with sugar, as are some of the Red Gold formulas.
Most store brand Ketchup is made by Red Gold, but the recipes are custom formulated for each particular store.
I like making it sort of like my mother did. I use cube steak instead of ground beef, gravy is now seltzer and some onion soup and I use hot sauce instead of ketchup. Using the Lipton onion soup makes a real good gravy with some Wondera whisked in to thicken. Worcestershire, Teriyaki, Balsamic, Soy and Hot sauce plus tons of spices are standard in my house.Its not the same salt and pepper stuff Ma made, but I like it and thats all that counts and takes minutes to make.
norgeway
Well-known member
Re Ketchup
My favorite is DelMonte but its hard to find.
My favorite is DelMonte but its hard to find.
I make Salisbury Steak all the time and we love it! I make mine very much like Kevin does, but instead of the canned onion soup I use either finely diced onions or Lipton's Onion Soup mix if I'm trying to cut corners. When I make the gravy instead of using a slurry with cornstarch I eyeball the amount of fat left in the pan after browning the "steaks''and add an equal amount of flour and thoroughly mix it into the fat (if there isn't much fat left, I'll add a tbls or 2 of butter to the pan). Then I add some beef bouillon ( I use the cubes) and a little dry vermouth (we don't drink alcohol and vermouth doesn't go sour after its opened). Then add the "steaks" back to the gravy and simmer for another 30 mins or so.
Another quick meal from ground beef is the recipe on the Lipton's Onion soup mix for juicy hambugers. I use 1 full envelope of the dry soup to 1 lb. extra lean ground beef, 1/4 cup dry bread crumbs and 1/4 cup mayonnaise with some pepper to taste. Form into 4 patties and I cook them in my Hamilton Beach Contact Grill (its like a George Foreman, only better). These are so easy and delicious. Sometimes I'll add a little shredded cheese too, maybe 1/4 to 1/3 cup. The contact grill keeps the stove from getting spattered with grease.
And whenever I mix any kind of ground meat mixture I use a 2 tined cooking fork. It keeps the resultant meatloaf, meatballs or Salisbury Steak more tender and the meat mixture stays "looser" and not so compressed. I learned this trick from a TV cooking show over 30 years ago.
And as always, thanks Kevin and Ralph for another great cooking demo!
Eddie
Another quick meal from ground beef is the recipe on the Lipton's Onion soup mix for juicy hambugers. I use 1 full envelope of the dry soup to 1 lb. extra lean ground beef, 1/4 cup dry bread crumbs and 1/4 cup mayonnaise with some pepper to taste. Form into 4 patties and I cook them in my Hamilton Beach Contact Grill (its like a George Foreman, only better). These are so easy and delicious. Sometimes I'll add a little shredded cheese too, maybe 1/4 to 1/3 cup. The contact grill keeps the stove from getting spattered with grease.
And whenever I mix any kind of ground meat mixture I use a 2 tined cooking fork. It keeps the resultant meatloaf, meatballs or Salisbury Steak more tender and the meat mixture stays "looser" and not so compressed. I learned this trick from a TV cooking show over 30 years ago.
And as always, thanks Kevin and Ralph for another great cooking demo!
Eddie
Thanks to all and I'm glad those who tried it enjoyed the recipe!
I love some of the other methods - including the Lipton's Onion Soup mix. For dishes like this, there are so many ways of approaching it and getting good results.
For the record, I do not really use ketchup that much, although I love having it with French fries. A small bottle of it will last me a year. Mustard, on the other hand, is a something I really love and usually have four or five different varieties on hand.
I love some of the other methods - including the Lipton's Onion Soup mix. For dishes like this, there are so many ways of approaching it and getting good results.
For the record, I do not really use ketchup that much, although I love having it with French fries. A small bottle of it will last me a year. Mustard, on the other hand, is a something I really love and usually have four or five different varieties on hand.
I was going to ask if there were recipes for Salisbury Steak using cube steak rather than ground meat as I thought I remembered something to that effect.
Speaking of ketchup. Is it still possible to find ketchup in a glass bottle? I hate the plastic bottles that seem to be the norm.
Speaking of ketchup. Is it still possible to find ketchup in a glass bottle? I hate the plastic bottles that seem to be the norm.
I haven't seen any ketchup in a glass bottle for years in a store, but I occaionally will see a glass bottle of Heinz in a restaurant, so maybe at a wholesale house for restaurants you may be able to find the glass bottles still. I my self love ketchup, and I make it a point to look for ketchup made with sugar instead of cornsyrup, there is a real difference. The ketchup made with sugar justs tasted "brighter" somehow, if that makes any sense.
Eddie
Eddie
Sorry about the ketchup war. Great recipe though.
ketchup in a glass bottle?
Buy ketchup, squeeze into your favorite glass bottle of choice... and there you go, ketchup in a glass bottle!
Buy ketchup, squeeze into your favorite glass bottle of choice... and there you go, ketchup in a glass bottle!
