The Wooden Spoon: Salisbury Steak

(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

3 tbsp. butter
4 medium onions, sliced thin
2 tbsp. cornstarch
¼ tsp. salt
2 beef bouillon cubes or envelopes
1 tsp. Gravy Master
1 ½ cups water
1 ½ lbs. ground beef (80% lean)
Fresh bread crumbs (crumbled from stale white bread)
1 tsp. milk
¼ tsp. salt and ¼ tsp. pepper

• In a skillet over medium heat, melt the butter
• Cook the onions in the melted butter for about 5 minutes until tender and translucent, stirring frequently
• Stir in the cornstarch, salt, bouillon, Gravy Master and water
• Cook until mixture thickens, then reduce heat to low
• Cover and simmer about 10 minutes then keep warm
• Mix the beef with bread crumbs, milk, salt and pepper and shape into patties (you determine the size and how many you want to make)
• Broil 8 minutes turning once.
• Place cooked patties in the sauce, add about 1/2 teaspoon of the drippings, and heat together
• Serve with mashed potatoes. peas, and hot crescent rolls
• Depending on the size of the patties you form, this recipe can serve 5-6 people

NOTES

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss; the term “Salisbury steak” has been in use in the United States since 1897.

If you’d like to be a GUEST CONTRIBUTOR to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

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