Salisbury Steak

Salisbury Steak

Our Salisbury Steak combines the flavors of smoky beef stock, herbed breadcrumbs and earthy cream of mushroom soup to create a delicious family favorite.

The first time I ever had Salisbury Steak, I ate it in a school cafeteria. Needless to say, it wasn’t the prime example of what this dish could taste like. Overcooked and leaden, the meat resembled a charcoal briquette served with instant mashed potatoes and canned green beans. I was uninspired. As an adult, however, I am constantly looking for new ways to turn ground beef into a meal without resorting to tacos or hamburgers. This recipe is vastly different than those the cafeteria ladies used to prepare and is enhanced with fresh mushrooms, homemade Italian Breadcrumbs and my special Cream of Mushroom Soup. Filled with smoky flavor, shallots and beef stock, I have a feeling that you’re destined to add this meal to your repertoire too. Serve it with our Neapolitan Green Beans, baked potatoes and Texas toast for a feast your family will love.

PREP: 10 minutes
COOK: 35 minutes

INGREDIENTS

  • 1/4 cup + 2/3 cups homemade cream of mushroom soup or 1 (10 3/4 –ounce) can golden mushroom soup, divided
  • 1 1/2 pounds ground beef
  • 1/2 cup minced shallots
  • 1/2 cup homemade Italian breadcrumbs or 1/4 cup store-bought Italian-seasoned breadcrumbs
  • 1 large egg, beaten
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/3 cup beef stock
  • 1/4 cup Worcestershire sauce
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Combine 1/4 cup soup, beef, and next 3 ingredients; stir well. Shape mixture into 6 (1/2-inch-thick) patties.
  2. Brown patties in a large skillet over medium-high heat, about 3 minutes per side. Remove patties. Cook mushrooms in drippings in skillet over medium-high heat, stirring constantly, until tender and reduced in size.
  3. Combine remaining soup, beef broth, Worcestershire sauce, and pepper; add to mushroom mixture.
  4. Return patties to skillet; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Salisbury Steak

  1. Sticky says:

    Gee, this is such a great post!

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