Old Fashioned Salisbury Steaks

When you're in the mood for a good old fashioned meal that's hearty and filling, make these old fashioned Salisbury steaks that are quick, affordable and tasty!

I was cruising Pinterest, looking for some recipes to make for the week because I was sick of all the things I normally make. I have about 15 that are on regular rotation, with a few that I add in every once in a while - some that are excellent and some that are total fails. My mom and stepdad were coming into town, and they're the classic "meat and potatoes" Baby Boomers. Now, they'll eat quinoa for lunch but supper (yes, it's supper, not dinner, a word they've passed on to me and just about every other Midwesterner. In fact, it was recently that I learned that not *everyone* calls it supper) it needs to be a rich, hearty meal. I happened to have a ton of organic, grass fed beef in my freezer, so I searched ground beef recipes, and came across one for Salisbury steaks. Now, I hand't had these since I was in grade school, eating school lunch back in the day when it was prepared fresh by old lunch ladies (not the prepared crap they serve kids now)! I remember liking it. So I decided to take the base of that recipe and make my own. They turned out splendidly! My parents raved about them, in fact, and my husband and stepdad ate more than one. Here's my take on the classic; a good old fashioned Salisbury steak.

There are two things that make this recipe, and I mean MAKE this recipe: high quality, organic and grass fed beef and the mushroom gravy. It's really easy to get amazing beef in Texas, but if you don't have local beef, be sure to invest in a high quality brand. Grass fed tastes best no matter where you live. And after that, get fresh mushrooms and a good quality, organic (hopefully grass fed) beef broth to make your mushroom gravy. Do those two things and this recipe will win over even the snobbiest foodie, and is fit to serve your next dinner party, even though it's easy enough for a weeknight meal.

Old Fashioned Salisbury Steaks

- 2 lbs high quality ground beef 

- 1/2 red bell pepper, diced into very small pieces

- 2 tablespoons fresh chopped parsley
- 2 eggs
- 2/3 cup plain bread crumbs

- 2 tablespoons ketchup

- 1 tablespoon yellow mustard

- 1 tablespoon dried onion flakes

- 1/2 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper

Mushroom gravy
- 1 small package baby portabella mushrooms, sliced
- 1 small package white button mushrooms, sliced
- 1 32oz container beef stock
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 4 tablespoons flour
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley for garnish

You'll brown the steaks first in a large, high rimmed skillet, then make the gravy and then add the steaks back in to finish cooking.

In a large bowl, add all the ingredients for the Salisbury steaks and combine with your hands. If the mixture is super wet and sticky, add more breadcrumbs until the mixture is formable but not wet enough to stick to your hands. Form into oblong, 1 inch thick patties - about 6-8oz each. Heat enough oil to cover the pan over medium high heat, and add the steaks. Brown on each side, about 2-3 minutes and remove from pan.

In the same pan you cooked the steaks (do not clean or wipe out!) add the butter and oil. Brown the mushrooms over high heat. Reduce the heat after they're browned and add the and flour. Stir constantly, cooking over medium high heat for about 3 minutes to fully cook the flour and get the "raw flour" taste out. Slowly add the beef stock, whisking constantly. Return the heat to high to bring to a boil. Once boiling, reduce the heat to low and add the onion powder and Worcestershire sauce. Return the steaks to the pan with the gravy and cook on low for another 20 minutes, making sure the center of the steaks are fully cooked (it is, after all, ground meat - you don't want it raw!)

Once the pan has been bubbling and hot for 20 minutes or so, you're ready to eat! I like to serve these with fresh steamed green beans (if I was really going old school, I'd get canned but fresh is so so so much better than canned!) and a loaf of warm, crunch bread to soak up some of that delicious gravy. A flavorful roasted or simple mashed potato would also work. Enjoy the meal that brings you back to your childhood!

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