Wednesday, November 2, 2011
I have maybe a half dozen or so recipes that I fall back on with regularity when I want something tasty but relatively inexpensive, and one of those dishes for me is Salisbury steak. This is not true steak, but dressed up ground beef, purportedly developed during leaner times when home cooks needed one more delicious way to serve the less costlier hamburg. Another source says this dish was created by a Dr. Salisbury as part of a low carbohydrate diet. Whatever the history, we enjoy this flavorful, filling dish. For us, it's kind of a special family meal, but I certainly wouldn't hesitate to serve this to friends who are like family. A pound and a half of hamburg easily serves and satisfies six people.
1 10.5-ounce can of condensed French onion soup, divided
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
In a large bowl, combine the ground beef with 1/3 cup of condensed onion soup (reserving the remainder for the gravy), bread crumbs, egg, salt and pepper. Shape into 6 oval patties.
Brown both sides of the patties in a skillet large enough that the patties are not crowded. Remove from pan and drain off the excess fat. Put browned patties back into the skillet.
In medium bowl, combine the remaining onion soup and flour and mix until smooth. Mix in the remaining gravy ingredients and pour the mixture over the patties. Cover and cook for 20 minutes, occasionally stirring the gravy, being careful not to break the patties.
My Notes: For us, the recipe as written does not provide nearly enough gravy. I didn't do it for the photograph, but waited until after the picture taking was done to add lots of gravy to my mashed potatoes, smiles. I buy two cans of condensed French onion soup, using the 1/3 cup required for the hamburg, and using the remainder, plus one entire can for the gravy, and doubling the rest of the ingredients. You may or may not want to reduce the mustard (I use yellow prepared mustard, like the kind you'd use on hot dogs), ketchup, and Worcestershire, because, as I mentioned, the sauce is quite flavorful and could be deemed too piquant for those who like subtler tastes.