Recipe

Lip-smacking Salisbury Steak Recipe

Add Step-by-Step Photos	Chefjeb / All my dishes 2 years, 5 months ago The ultimate comfort food. This is a recipe developed for one of our restaurants and it sold out every time it was menued. Serve with Killer Mashed Potatoes, the recipe is posted. A Parker House roll and enjoy life. Prep:15m Cook:30m Servings:12	Chefjeb
	comfort food

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Ingredients

5 1/2 lbs Ground Chuck or Ground Round

3/4 lb onion, choped

3 ribs celery, diced

1 1/2 cups dry oatmeal, quick cook okay, but no instant

3/4 cup milk

3 large eggs, beaten

2 1/4 tsp salt

1/2 tsp black pepper

pinch white pepper

2 tsp Worcestershire Sauce

2 tsp granulated garlic

For sauce:

3 onions, sliced thin

1 quart water

5 beef bullion cubees (or 2 tbs beef base)

1/4 tsp black pepper

1/2 tsp granulated garlic

Directions

Saute onions and celery in a little oil untl wilted. Set aside

Mix meat with remaining ingredients

add veggies and mix with hands and form into 12 oval patties which look like flat footballs.

Brown in skillet with a little oil

or place on baking sheet in 375 degree oven for about 25 minutes, turning once.

Place in greased baking pan and top with sliced onions.

Mix sauce and pour over meat and onions

Seal tightly with foil

Bake about 30 minutes in 350 degree oven or until meat is at least 185 degrees.

Serve with Killer Mashed Potatoes.

Note: These can be made ahead and frozen before or after final baking, If frozen fully cooked, they reheat wonderfully.

Note: This makes 12 steaks at 8 oz. You can make steaks smaller, if you choose. 6 oz steaks would yield 16.

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Comments

thepiggs 2 years, 5 months ago said:
This sounds really good! It sounds like something I could really enjoy, over and over.

notyourmomma 2 years, 5 months ago said:
Almost to a T the recipe I use at home. It is delicious and so wonderful for that "feel crappy and I need some comfort food" meal. My go-to dish to take for funerals and/or new baby in the family. Packaged in freezer packs for new moms this is received very well.

clbacon 2 years, 5 months ago said:
This is exactly what I am hungry for! Thanks!

flavors 2 years, 5 months ago said:
Wow! I've been looking for salisbury steak for a long time. Takes me way back to my childhood. I can't wait to try it. Thanks

chefmeow 2 years, 5 months ago said:
This sounds really really good. I have all the ingredients on hand so think I'll put this together along with your killer mashed potatoes for a nice after church dinner tomorrow. Thanks for sharing.

tpatti 2 years, 5 months ago said:
My husband would love this. Thanks for the recipe.

dandelion 2 years, 5 months ago said:
I made this last night. I just happened to have the ingredients around. I did add 8 ounces of sliced mushrooms to the sauce and I thickened it with cornstarch. My family really loved it THX!

dandelion 2 years, 5 months ago said:
I'm sorry I hit the wrong button I meant to give this recipe a 5. :(

chefjeb 2 years, 5 months ago said:
I sometimes add mushrooms and if you like a thicker gravy, feel free to cornstarch It's something I do every now and then. Just depends on what kind of soppin' mood i'm in. Glad you enjoyed this. And as for the rating, thanks for the thought. This fork and mouse thing is something that I also have a problem with. I hope Kris gets the message and fixes this soon. Again, thanks!

tinam 2 years, 5 months ago said:
This is one of my family's old standards...but now with a few new twists...will make it soon!

chefkimmie 2 years, 5 months ago said:
This is a killer recipe. I made it last night and paired it with mashed potatoes. This is a must try. Tender, moist and full of flavor. It is the ultimate comfort food. Best I have ever eaten. Thanks, Chefjeb

sweetwords 2 years, 2 months ago said:
This was fantastic! Tender, juicy, everything to love. Added a few mushrooms, didn't want to overbalance, though. Thanks so much!

rosemaryblue 2 years, 2 months ago said:
I am a Salisbury steak lover. I remember the first time I ate it when I was a child! Thanks for this wonderful sounding recipe. I will make it soon.

saavedra 2 years, 1 month ago said:
I made this recipe for my family over the weekend and it past their taste test.
When I make it again I will add a couple extra bouillon cubes and remove foil towards the end of baking so the sauce cooks down some--I may saute the onion slices some too. It made an excellent gravy that I served w/mashed potatoes.

cooper 2 years, 1 month ago said:
Great recipe. I made it last night and it was fantastic. This is a keeper.

robertg 1 year, 10 months ago said:
I cook for some of our benifits at the Eagles and this will be on our next one,thanks for a great recipe...

momo_55grandma 1 year, 4 months ago said:
Super recipe thanks

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Alterations

sweetwords 1 year, 10 months ago said:
When I made this again, I halved the recipe, made the patties smaller, added slightly less oatmeal and milk, and made a mushroom gravy to top it with while it baked. The main thing is to add the oatmeal and meat last when making up the patties.

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