Recipe: Salisbury Steak with Mushroom Gravy
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings
Ingredients:
• 1-1/2 pounds of ground beef
• 1/2 cup of Italian style dry bread crumbs
• 1 large egg, beaten
• 1/4 cup of minced onion
• Couple dashes of Worcestershire sauce
• 2 cans of condensed cream of mushroom soup, divided
• Cajun seasoning (like Slap Ya Mama),or seasoning salt (like Lawry's), to taste
• 2 tablespoons of bacon fat, canola or vegetable oil
• Couple dashes of Kitchen Bouquet, for color, optional
• 2 cups of sliced mushrooms
Directions:
Mix together the ground beef, bread crumbs, beaten egg, onion, Worcestershire sauce and 1/4 cup of the soup. Shape into 6 oval shaped patties, and sprinkle both sides of the patties with Cajun seasoning or seasoned salt. Heat the fat in a 12 inch skillet over medium high heat, add the patties in two batches, and brown on both sides, turning carefully. Use a wide spatula to transfer the patties to a platter; set aside. Drain off excess fat from the skillet.
Add the remaining soup to the skillet and bring to a boil; reduce heat, stir in Kitchen Bouquet and the mushrooms, cover and cook for about 2 to 3 minutes, or until mushrooms release their liquid. Return the patties to the skillet, carefully turning to coat both sides, cover and cook over medium low, turning several times, for about 30 minutes or until patties are no longer pink. Serve patties with some of the gravy and mushrooms spooned over the top.
Cook's Notes: If you are using a higher fat ground beef, increase the dry breads crumbs slightly. For extra gravy use a large family size can of cream of mushroom and stir in a bit of water or milk to loosen, bring to a boil, add mushrooms and proceed with remaining recipe. May also substitute a 6-ounce can of mushrooms with the liquid for the fresh mushrooms.
|