A Recipe for Salisbury Steak With French Fried Onions and Delicious Sauce

Salisbury Steak is an sophisticated hamburger with seasonings and sauce. While the steaks resemble hamburgers, the flavors are quite various. In reality, households may perhaps adapt the regular recipe to match their tastes. Some cooks form the patties into ovals as an alternative of rounds.

I have manufactured Salisbury Steak quite a few moments. A person recipe, which I only manufactured after, called for the addition of a can of deviled ham, which included a smoky flavor to the patties.

Myra Waldo’s historic do the job, The Finish Spherical-the-Planet Meat Cookbook, printed in 1967 and even now on my e-book shelf, incorporates an whole chapter on floor meats. In accordance to Waldo, the hamburger has grow to be a image of The us. The floor meats chapter incorporates recipes for Mexican burgers, Burgundy burgers in wine sauce, Danish Beefsteak, Finnish Beef Patties, Italian Pizza burgers, Russian Hamburgers with Significant Cream, and sure, a recipe for Salisbury Steak.

Her recipe incorporates grated onion, chopped inexperienced pepper, garlic, and marjoram I didn’t have any of these components so I developed my individual recipe, making use of more lean floor beef, some leftover French fried onions, and chili sauce. Due to the fact the French fried onions contained salt, I didn’t include any more to the beef mixture. I served these fancy burgers with baked potatoes and a salad of Boston lettuce (which is also called Butter lettuce and Bibb lettuce), Roma tomatoes, sliced avocado, and honey-mustard dressing.

If you happen to be stumped on evening meal, Salisbury Steak with French Fried Onions and Delicious Sauce may perhaps be just the food-saver you have to have. This recipe is very easily doubled and you can make more patties for a different day if you wish.


one pound 93% lean floor beef

one slice new bread, crust removed, and torn into little items (I applied total wheat bread.)

one/two cup crushed French fried onions

Garlic pepper to taste

Wondra flour

one teaspoon olive oil

one teaspoon butter

one one/two cups drinking water

two beef bullion cubes (I applied types with minimized salt.)

two tablespoons chili sauce

two tablespoons cornstarch

A little cold drinking water


Place the floor beef in a huge mixing bowl. Increase the torn bread, drinking water, onions, and garlic pepper. Gently combine and form into four, inch-thick patties. Coat the patties with Wondra flour. Place the olive oil and butter in a huge skillet. As soon as the butter melts and the skillet is scorching include the patties. Cook till they are crispy brown on the underside and then flip. Cook a couple far more minutes till the inside is no extended pink. Transfer patties to plate. Decrease the warmth. Increase drinking water, beef cubes, and chili sauce. Whisk above medium warmth, stirring constantly, and building guaranteed all the brown bits from the base of the pan are blended into the sauce. Place cornstarch in a little cup and stir in a little cold drinking water till it is sleek and lump-free of charge. Whisk corn starch into skillet and prepare dinner till the sauce thickens. Return beef patties to skillet. Protect and simmer above low warmth for about ten minutes. Provide with mashed potatoes, baked, potatoes, or cooked vast noodles. Can make 4 servings.

Copyright 2013 by Harriet Hodgson

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