Salisbury Steak. The Ultimate Classic Comfort Food. (Redirected from Salisbury Steak). Salisbury steak is a dish, originating in the United States, made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce. It is a version of Hamburg steak.
Salisbury Steak is classic comfort food. Delicious beef patties are cooked in a flavorful onion gravy Homemade Salisbury Steak is one of those classic comfort foods that I've loved since I was a kid. Salisbury steak is named after the physician who invented it; a tasty hamburger "steak" that is low in carbohydrates. You can cook Salisbury Steak using 6 ingredients and 9 steps. Here is how you cook that.
Ingredients of Salisbury Steak
- It’s 4 of Cube steak.
- Prepare 2 cup of Beef broth.
- It’s 1 lb of Fresh mushrooms, sliced.
- You need 1 large of Onion, chopped.
- It’s 1/4 cup of Seasoned flour.
- It’s 4 tbsp of Water.
Salisbury steak is usually served with mashed potatoes and whole kernel corn. Easy Salisbury Steak is one of our favorite go-to meals. It is pure comfort food that is so simple to make! With just a few simple ingredients (that you probably already have sitting around in your kitchen.
Salisbury Steak instructions
- Heat olive oil in skillet.
- Add seasoned cubed steaks. Cook about 3-4 minutes on each side..
- Remove steaks from skillet. Set aside and cover..
- Add mushrooms and onion to skillet. Cook until onions are translucent..
- Add beef broth..
- In a small bowl, mix seasoned flour and water in to a loose paste. About the consistency of pancake batter..
- Slowly whisk flour water mixture into the beef broth until it reaches your desired thickness..
- Place steaks back in the mushroom gravy and let steaks finish cooking through slowly..
- Serve over your favorite mashed potatoes.
This is our favorite salisbury steak recipe. I always make enough extra sauce to serve over potatoes. Tastes like it took all day to cook. Classic Salisbury Steak with Mushroom Gravy! It's ready in under an hour and cooks all in one skillet.
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