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Main Dishes

Salisbury Steak - 2020
​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Mike Nohl

INGREDIENTS
  • 1 medium onion
  • 8 oz brown mushrooms
  • 1 can (15 1/2 ounce) beef broth 
  • 1 1⁄2 lbs ground beef
  • 1⁄2 cup dry unseasoned breadcrumbs
  • 1 large egg
  • 3 teaspoons “Better than Bouillon” beef base
  • 1⁄4 teaspoon ground black pepper, to taste
  • 1 tablespoon all-purpose flour
  • 1⁄4 cup + 2 tablespoons ketchup, divided
  • 4 teaspoons Worcestershire sauce, to taste
  • 4 teaspoons mustard powder
  • 1/3 cup water
  • 1 tablespoon Kitchen Bouquet

PREPARATION
  1. Saute medium onion in oil or butter, set aside to cool. 
  2. Saute brown mushrooms, set aside to cool
  3. In a large bowl, mix together ground beef, 1/3 cup water, 2 tsp dry mustard, half of sautéed onions, bread crumbs, egg, 2 tsp Worcestershire sauce, 3 tsp “better than bouillon,” 2T ketchup and black pepper.
  4.  Shape beef mixture into 6 oval patties.
  5. In a large skillet over medium-high heat, brown both sides of patties.
  6. Pour off excess fat.
  7. In a small bowl, blend 1T flour and beef broth until smooth.
  8. Mix in ¼ cup ketchup, 2 tsp Worcestershire sauce, 2 tsp mustard powder, 1T Kitchen Bouquet, half of sautéed onions and mushrooms
  9. Pour over meat in skillet.
  10. Cover, and cook for 20 minutes, stirring occasionally.

Note: Mike says he usually makes these with a half batch of the Pioneer Woman's mashed potatoes.

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