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.