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Salisbury Steaks with Onion Gravy

January 7, 2012

Sometimes forgotten but a true “comfort food” from the old days and great for your budget.  Although I could eat a nice, juicy, thick steak most nights of the week I try to venture off that pattern often.  But this old recipe is so satisfying I can get beyond that and I believe it is the onion gravy that makes it special, so do not skimp on that part.

Salisbury Steaks with Onion Gravy

Ingredients

  • Extra Virgin Olive Oil
  • 2 T. Butter
  • 2 Lg. Onions (sliced)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Ground Thyme
  • 1 Bay Leaf
  • 2 Slices White Bread (stale and crust trimmed)
  • Half and Half/just to cover bread (may substitute Whole Milk)
  • 1 1/2 lbs. Ground Sirloin
  • 1 Lg. Egg (beaten) 1/4 C. Worcestershire Sauce
  • 3 T. Onion (grated)
  • 2 T. Flour
  • 1/2 C. Dry White Wine
  • 1 C. Beef Consomme

Preparation

  1. Saute the onions over medium heat in some olive oil and butter; season with salt, pepper, thyme and the bay leaf; saute for about 20 minutes until soft and light golden
  2. Soak the bread in milk
  3. In a separate bowl add the ground sirloin and the egg; squeeze the bread and crumble into the bowl with the meat; add the Worcestershire and grated onion to the meat; add salt and pepper and combine thoroughly; make 4 oval meat patties (about 1″ thick)
  4. Pan fry the patties in a large skillet over medium high heat with a little olive oil for about 15 minutes, turn once or twice; transfer to a warm platter
  5. Add the flour over the onion mixture and stir well; deglaze the pan that the patties were cooked in with the wine and pour over the onions; add the beef consomme and stir while it thickens
  6. Pour over the patties and serve immediately on warmed plates

(Serves 4)

Recipe

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2 Comments leave one →
  1. January 8, 2012 13:47

    Talk about comfort food, indeed. I never make this and have an overwhelming desire to run to the kitchen and do so now.

    • January 10, 2012 21:23

      I always forget about this recipe too. But once it is on my mind it is a must have now!

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