The other day I was cruising through some food blogs and I found a recipe for Salisbury Steaks. I let out an unconscious groan and knew I had to get some in my belly…soon. The bloggers recipe was a little too gourmet for my budget these days but no worries. I have a pantry full of ingredients and knew I could whip up something.
What I ended up with was a combination of recipes and the results totally worked. A while back I came across a meatloaf recipe that used prepared stuffing mix instead of bread crumbs. We loved the flavor but there was something wrong with the ingredient ratios. We ended up with a baked meat-slop instead of a meat-loaf. I tried the recipe a second time reducing some of the wet ingredients but got very similar results. What that left me with was an open bag of stuffing mix that has been floating around my pantry for far too long. So that’s what I used to “season” my Salisbury Steaks with. I was also going to make the gravy from scratch but when I went to grab a can of Beef Broth I noticed some jarred gravy that was pushing the limit on its expiration date so I grabbed one of those instead.
Everything worked perfectly together. The patties held together beautifully and were caramelized on the outside while being moist and tender inside. The stuffing mix gave them a wonderful seasoning that totally worked with the beef gravy. Incidentally, I realized one jar of gravy was not enough, especially if these are served with mashed potatoes so I went and grabbed another jar. Hey, gravy’s like butter. Everything’s better with more gravy…right?
And my belly is very, very satisfied.
Savory Salisbury Steaks
(makes three quarter pound patties but I’m sure this recipe could be doubled easily and using a whole large egg instead of just the white portion)
- 3/4 pound ground beef
- Pinch of salt
- Black Pepper to taste
- 1 cup prepared stuffing cubes
- 2 tablespoons milk
- 1 egg white
- 2 jars beef gravy (I used Heinz Homestyle Savory Beef)
Combine all ingredients except gravy.
Form in to three patties, about 1″ thick and set on plate. Place in refrigerator about 30 minutes for flavors to blend and patties to firm up.
Heat skillet over medium heat. When hot, add patties and brown on one side. When brown, flip and immediately reduce heat.
When skillet has cooled just a bit (I did this to prevent the gravy from scorching and splattering everywhere), pour in gravy and season liberally with more pepper. Gently stir pepper in to gravy without disturbing patties too much. Cover and slowly simmer 30 minutes.
Serve and savor the scrumptiousness.
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04/29/12 This recipe is being shared with: