Layton loves Salisbury Steak and he gave me “five stars” on this one. My finicky eaters, Sarah and Stephen, really liked it too. I served it with mashed potatoes and poured the gravy over both. The mashed potatoes are my easy ones, Yukon Gold potatoes, chopped the same size, boiled in salty water until fork tender and mashed with butter and whole milk. I seasoned them with some salt, pepper and little bit of garlic powder. The “steaks” were a little more involved.
1 Pound of Ground Beef
1 Egg, Beaten
3 Tablespoons of Italian Bread Crumbs
3/4 Cup of Minced Onion
3 Cloves of Garlic, Minced
1 Teaspoon of Salt
1/2 Teaspoon of Black Pepper
8 Ounces of Fresh Mushrooms, Sliced
3 Cups of Whole Milk
3 Beef Boullion Cubes
2 Tablespoons of Butter
2 Tablespoons of Flour
Combine the ground beef, egg, bread crumbs, onion, garlic, salt and pepper thoroughly. Form into 6 oval patties and brown in large skillet on both sides. Depending on the fat content of your ground beef you may need to add a little oil to the pan to prevent burning. Remove the patties to a plate and cover with foil.
Drain the grease and add the butter and mushrooms. Mushrooms that are not “crouded” in the pan will brown better. Once they are browned sprinkle the flour over them and toss, cooking for about 2 minutes.
Disolve the boullion cubes in the milk by microwaving for a minute or two. Pour this combination over the mushrooms and add the steaks back to the pan. Simmer for 15 minutes or so until the gravy is thick.