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Salisbury Steak Recipe with French Fried Onions and a Tasty Sauce
Written by H.M.A
Salisbury Steak is a sophisticated hamburger with seasonings and
sauce. The flavors of the steaks are quite different from those of hamburgers.
In fact, families can modify the traditional recipe to suit their preferences.
Some cooks shape the patties into ovals rather than rounds.
I’ve made Salisbury steak a number of times. One recipe, which I
only made once, called for the addition of a can of deviled ham, which gave the
patties a smoky flavor.
The Complete Round-the The World Meat Cookbook by Myra Waldo,
published in 1967 and still on my book shelf, has an entire chapter on ground
meats. According to Waldo, the hamburger has become a symbol of America.
Mexican burgers, Burgundy burgers in wine sauce, Danish Beefsteak, Finnish Beef
Patties, Italian Pizza burgers, Russian Hamburgers with Heavy Cream, and, yes,
Salisbury Steak are all included in the ground meats chapter.
Her recipe calls for grated onion, green pepper, garlic, and
marjoram. I didn’t have any of these ingredients, so I made my own with extra
lean ground beef, leftover French fried onions, and chilli sauce. Because the
French fried onions were salted, I didn’t add any salt to the beef mixture.
These fancy burgers were served with baked potatoes and a salad of Boston
lettuce (also known as Butter lettuce and Bibb lettuce), Roma tomatoes, sliced
avocado, and honey-mustard dressing.
If you’re stuck for dinner ideas, Salisbury Steak with French
Fried Onions and Tasty Sauce might be just what you’re looking for. This recipe
can easily be doubled, and you can freeze any leftover patties for another day.
Ingredients
1 pound 93% lean ground beef
1 slice fresh bread, crust removed, and torn into small pieces
(I used whole wheat bread.)
1/2 cup crushed French fried onions
Garlic pepper to taste
Wondra flour
1 teaspoon olive oil
1 teaspoon butter
1 1/2 cups water
2 beef bullion cubes (I used ones with reduced salt.)
2 tablespoons chili sauce
2 tablespoons cornstarch
A little cold water
Method
In a large mixing bowl, combine the ground beef. Combine the
shredded bread, water, onions, and garlic pepper in a mixing bowl. Combine
gently and shape into four inch-thick patties. Wondra flour should be used to
coat the patties. In a large skillet, combine the olive oil and butter. When
the butter has melted and the skillet is hot, add the patties. Cook until the
undersides are crispy brown, then flip. Cook for a few minutes longer, or until
the inside is no longer pink. Place patties on a plate. Reduce the heat. Pour
in the water, beef cubes, and chilli sauce. Stir constantly over medium heat,
making sure all of the brown bits from the bottom of the pan are mixed into the
sauce. In a small cup, whisk together cornstarch and a little cold water until
smooth and lump-free. Cook until the sauce thickens, whisking in the corn
starch. Return the beef patties to the skillet. Simmer for about 10 minutes,
covered, on a low heat. Serve with mashed potatoes, baked potatoes, or wide
cooked noodles. This recipe serves 4 people
