A quick and easy homemade version of a classic comfort food.
Easy enough to make on a weeknight, the meat can be prepped ahead of time which makes it even faster. Start with a pound of ground beef, and egg, spices, and bread crumbs.
I like to use dehydrated onion on the insides of these but you could use fresh chopped as well.
Sadly, the best way I’ve found to mix meat is still by hand. I tried a mixer but it makes the meat tough. If you do not have Maggi (you should have this in your retinue. AMAZING. If you’ve never tried Maggi, I would highly recommend trying it. It’s loaded with Umami), soy sauce or liquid aminos would work but it tastes a bit different to me. I add Watkins Beef Base , because hey can you have too much beefy flavor? But also as an improved replacement for salt (there is plenty of salt in it).
I used a pound of ground beef (80/20 but of course you could go leaner)
Divided into 4 portions. These were pretty generous so I only ended up eating half of one of the large ones. I can verify the leftovers were delicious the next day for lunch!
Brown your ground beef patties and cook for several minutes on each side over medium heat. Remove patties and keep in oven warmed to 200 degrees.
Add 2 tablespoons butter.
And your onion. This is one medium onion, sliced and halved.
After cooking the onions until translucent, add 1/4 cup flour and cook about a minute to reduce the flour flavor.
Add your liquid. For this, I used the liquid from two 4 oz cans of mushrooms plus several stock cubes then adjusted with water to 2 cups even of liquid plus 2 tablespoons of beef base. Add Kitchen Bouquet. Kitchen Bouquet is great for brown gravies, adds color and a delicious caramel flavor. Cook over medium until thickened.
Add mushrooms, a tablespoon of Kitchen Bouquet (if you’ve never used it, I recommend it highly. It gives gravy a beautiful brown color and nice caramel flavor) and 1/4 cup heavy cream.
Add your patties back tot he pan and heat through.
And serve over smashed potatoes. I guess noodles would be ok too!
Funny thing about this recipe. The whole family loved it with the exception of my 7 year old, Maddie. Maddie *loves* Salisbury steak, but apparently that is limited to the frozen, very inexpensive kind. She did not associate this with the Salisbury steak that she knows and loves. At all. Ah kids.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Instant Pot Meatballs With Mushroom Gravy
- Instant Pot Triple Mac and Cheese
- Instant Pot Johnny Marzetti
- Instant Pot Beef Stroganoff
- Instant Pot Buffalo Chicken Mac and Cheese
- Instant Pot Chicken Tetrazzini
- 1 pound ground beef
- 1/3 cup dry bread crumbs
- 2 tablespoons dried onions
- 1 egg beaten
- 1/2 teaspoon salt
- 1 tablespoon Maggi
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 cups liquid see instructions
- 2 tablespoons beef base
- 2 stock cubes
- 1 medium onion thinly sliced
- 2 4 ounce cans sliced mushrooms drained
- 2 tablespoons butter
- 1/4 cup flour
- 1 tablespoon Kitchen Bouquet
- 1/4 cup heavy cream
- Combine the patty ingredients, mix well and form into 4 (plus) patties. For the "liquid" portion of the stock, you can use 2 cups beef broth, or 2 tablespoons of beef base combined with 2 frozen stock cubes and the liquid from the 2 cans of mushrooms, adjusted to 2 total cups liquid. Brown the patties in a pan. Remove patties to a 200 degree oven to keep warm. Add 2 tablespoons of butter and melt, scraping the beef bits off the bottom. Add sliced onions and saute until translucent. Add flour and cook for a minute. Add warmed liquid and cook until thickened. Add mushrooms, Kitchen Bouquet, and heavy cream and cook to warm through. Add patties back to pan and heat until thoroughly cooked.