When I was a child I hated Salisbury Steak. It could be that the only time I ate it was when it came from a frozen box, or it could be the onion. I detested onions in any way, shape or form. Now that I'm older I adore onions ... in any way, shape or form.
This Salisbury Steak is the perfect comfort food, made thicker than most and is so moist you'll want more than seconds. Cut the onions to your liking, my kids will only eat finely chopped. If you have onion-haters all around, like I was, try onion powder for flavor, but I warn you, it won't be the same.
Hands-On Time: 10 minutes
Ready In: 55 minutes
Yield: Serves 6
1 Tablespoon cooking oil
1/2 cup onion or shallots, minced
3 large cloves garlic, minced
1 1/2 cups prepared bread crumbs
3 whole eggs
2 pounds ground beef 80/20 is best
1 Tablespoon Kosher salt or 1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 cups beef stock
4 Tablespoons fat from cooking or 4 Tablespoons cooking oil
4 Tablespoons flour
salt and pepper to taste for finishing
1. Preheat oven to 375 degrees F.
2. Heat a large oven-proof frying pan over medium-high heat and add one tablespoon oil. Cook onion and garlic until onion is softened, about 5 minutes.
3. Combine ground beef with bread crumbs and eggs, mixing well after each egg.
4. Add in onion and garlic mixture, 1 Tablepsoon Kosher salt and 1/2 teaspoon black pepper. Mix until well combined and form into 6 thick oval patties.
5. In the same frying pan, brown both sides of patties, about 3-5 minutes each side. Remove from pan and set aside.
6. Again in the same pan, measure out fat from cooking or add oil to make 4 Tablespoons. Add flour and whisk together until smooth.
7. Pour in stock and whisk until a smooth gravy forms. Salt and pepper to taste.
8. Add steaks back into pan and spoon the gravy over them a bit. Bake for 45 minutes. Serve hot with mashed potatoes and a green vegetable.