How to make it

  • Begin by preparing the steaks. In a cereal bowl combine the flour, salt and pepper. Mix it up with a fork to distribute the seasonings evenly. Measure 1/4-cup of the seasoned flour, and set the rest aside until later. In a large bowl combine the ground beef, dry onions and the 1/4-cup of seasoned flour you just measured. Use your hands to combine it like meatloaf. Pat the meat flat into a 9" by 13" rectangular pan. The meat will be very thin. Score or cut the meat into 16 squares with a knife or a pizza cutter. Take the reserved seasoned flour and pat it on top of the meat. Bake at 400° for about 20 minutes. The meat will shrink up, and there will be some fat floating in the pan. Carefully drain off all of the fat and recut the squares.
  • Prepare the gravy while the meat is cooking. Melt the margarine or butter in a small skillet. Add the flour. Cook and stir this for a few minutes over low heat so that the flour browns a little bit, watch it carefully so it doesn't burn. This will make the finished gravy a pretty and appetizing brown color. After the flour is the color of coffee with cream added, stir in the beef broth. Usually I just add two cups of water and 2 beef bouillon cubes. Also add the onion powder and a sprinkle of black pepper. Stir the gravy until it's smooth and bring it to a boil. Simmer for a few minutes, or until it is slightly thickened, but still a little thin. The gravy is thin because this makes it easier for the meat to absorb it in the pan. Pour the prepared gravy over the steaks in the pan. Serve with instant mashed potatoes, green beans, canned peaches, and margarine or butter-bread. This recipe serves 8.
  • If desired, you can make a double batch. After cooking everything, arrange the cooked meat in a freezer to microwave container. Cover the meat with the gravy and freeze for a month or two. This is almost like the frozen Salisbury Steaks available in family size packages at the market. These are a lot healthier though, and much less expensive too.

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