Old School Dinners – Salisbury Steak

Cooking dinners have evolved over the years with modern day appliances like the Slow Cooker, the Air Fryer and the Instant Pot to name a few. The one thing that seems to carry on is some of those old school dinner recipes that continue to evolve with the times. The kind of recipes you not only remember your mom making but maybe your grandma as well. I love to see the new ways people are adjusting the cooking of these dishes for today’s popular appliances. Salisbury Steak is one of those meals that has been around since the late 1800’s and people continue to make to this day. There is even a version for the Instant Pot.

This dish takes me back to when I was growing up and my mom would make Salisbury Steak in her large copper bottom Revereware skillet. It would be served with creamy mashed potatoes or buttered noodles and a vegetable.

It’s a meal that can be served in any season and is easy enough to prepare on a weeknight for a hungry family. Hope you will enjoy this recipe.

Salisbury Steak

 

Salisbury Steak with Onion Gravy

1 egg
1 can (10 1/2 oz.) condensed French onion soup (undiluted, divided)
1/2 cup dry bread crumbs
1/4 tsp salt
pinch pepper
1 1/2 pounds ground beef
1 medium onion, sliced
8 oz Fresh Mushrooms, sliced (optional)
1 Tbsp all-purpose flour
1/2 cup water or Beef Broth (I use Better than Bullion)
1/4 cup ketchup
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
6 cups hot cooked egg noodles

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and
pepper. Add beef, mix gently. Shape into six oval patties. Brown in a
skillet over medium heat for 3-4 minutes on each side. Remove and set
aside.
Sauté the sliced onions and mushrooms. Until soft and cooked, remove and set aside.
In the skillet, combine flour and water or broth until smooth: add ketchup,
Worcestershire sauce, mustard, and remaining soup. Bring to a boil.
Cook and stir for 2 minutes. Return patties to skillet. Then add the sautéed onions and mushrooms.
Cover and turn down to a simmer for 15 minutes or until meat is no longer pink.
Serve patties and gravy over your favorite noodles, pasta, rice or mashed potatoes.

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