I use a slightly altered version of the Ann Landers Meatloaf recipe that I read here a few years ago.
Here it is if anyone likes Salisbury Steak and would like to give it a try.
Quick and Easy Salisbury Steak
1 lb. lean ground beef, I use 7/93 %
1 egg
1 envelope Onion Soup Mix
1/2 tsp. Accent
1/4 tsp, Black Pepper
3/4 cup dry bread crumbs
1/3 cup ketchup
1/4 cup warm water
1 tbs. oil
1 tbs. butter
In a large bowl beat egg with a large fork, add the accent and pepper and mix lightly. Add the ground beef, bread crumbs, ketchup and warm water, mix well with the large fork, or with your hands, (hint the large fork will keep the mixture lighter). Form into 4 equal oblong patties and brown in the oil and butter over medium heat, 5 minutes per side. Reduce the heat to med low, remove the patties and place in the pan lid (why dirty up another plate) to hold while making the gravy.
Gravy
To the fat left in the pan (should at least 2 tbs, or so, add a little more butter if you want, now add an equal amount of flour, approx 2-3 tbs. while whisking to avoid lumps, making a Roux. Cook and stir the Roux over med low heat unitl it bubbles and continue cooking for about a minute. Now add 1 1/2 cups beef broth and about 1/4 Dry Vermouth, or other wine. We don’t drink, so Dry Vermouth is great for cooking because it won’t sour in a partially used bottle, same thing with Dry Sherry, I use both for cooking. Bring gravy to a simmer while whisking, add the browned patties back to the gravy, cover and reduce heat to simmer and simmer for about 30-40 mins. Serve with steamed rice, mashed potatoes or noodles.
Eddie[this post was last edited: 3/26/2018-23:07]


Here it is if anyone likes Salisbury Steak and would like to give it a try.
Quick and Easy Salisbury Steak
1 lb. lean ground beef, I use 7/93 %
1 egg
1 envelope Onion Soup Mix
1/2 tsp. Accent
1/4 tsp, Black Pepper
3/4 cup dry bread crumbs
1/3 cup ketchup
1/4 cup warm water
1 tbs. oil
1 tbs. butter
In a large bowl beat egg with a large fork, add the accent and pepper and mix lightly. Add the ground beef, bread crumbs, ketchup and warm water, mix well with the large fork, or with your hands, (hint the large fork will keep the mixture lighter). Form into 4 equal oblong patties and brown in the oil and butter over medium heat, 5 minutes per side. Reduce the heat to med low, remove the patties and place in the pan lid (why dirty up another plate) to hold while making the gravy.
Gravy
To the fat left in the pan (should at least 2 tbs, or so, add a little more butter if you want, now add an equal amount of flour, approx 2-3 tbs. while whisking to avoid lumps, making a Roux. Cook and stir the Roux over med low heat unitl it bubbles and continue cooking for about a minute. Now add 1 1/2 cups beef broth and about 1/4 Dry Vermouth, or other wine. We don’t drink, so Dry Vermouth is great for cooking because it won’t sour in a partially used bottle, same thing with Dry Sherry, I use both for cooking. Bring gravy to a simmer while whisking, add the browned patties back to the gravy, cover and reduce heat to simmer and simmer for about 30-40 mins. Serve with steamed rice, mashed potatoes or noodles.
Eddie[this post was last edited: 3/26/2018-23:07]

