This week’s recipe goes quite well with last week’s mashed potatoes. In fact, I made them together. I’ve actually made this Salisbury Steak twice now, but the first time I made it was when I had uncooperative camera batteries and couldn’t take pictures. Luckily, I enjoyed it well enough the first time that I decided to do a little bit of tweaking and make it again. I found the recipe at The Baking Beauties, and it is gluten-free if you use GF bread crumbs.

I like to serve my Salisbury Steak with mashed potatoes, as I’ve already mentioned. Because of this, I doubled the sauce so that we’d have enough to use as gravy for the potatoes. That’s the only change I made to the original recipe. The descriptions with my pictures are for the doubled sauce. The recipe posted at the end has the original measurements so you can make it however you like!

You’ll need:

1 1/2 lbs ground beef, bread crumbs, 1 egg, Lipton onion soup mix, cornstarch, ketchup, mustard powder, salt, pepper, Worcestershire sauce

Combine packets of onion soup mix in a bowl with 1 1/2 cups of hot water and let sit for 5 minutes.

While that’s resting, in a large bowl combine 1 1/2 lbs of ground beef

1/2 cup of bread crumbs

1 egg. It’s there, I swear… it’s hiding up there in the corner.

1/4 teaspoon salt

1/8 teaspoon pepper

And finally, 1/3 cup of the onion soup mixture that’s been resting since the first step.

Get in there and mix it all together until it’s all very well combined. I suggest using your hands, it will be much easier. Divide the mixture and shape it into 6 oval shaped patties. I don’t have a picture of this step because, well, my hands were covered in raw meat.

If you can handle having several things going in the kitchen at once, you can go ahead and start browning the meat. If you’re like me though, and things on the stove generally require your full attention, set the meat aside and start on the sauce.

Take the remaining onion soup, and add two teaspoons of corn starch.

Stir until the corn starch is well incorporated.

Add 1/2 cup of water. And yes, I realize that this picture probably looks exactly like the last one.

Add 1/2 cup ketchup

2 Tablespoons Worcestershire sauce

And 1 teaspoon dry mustard powder.

Stir it all together, and set aside.

In a large skillet over medium high heat, brown the patties on both sides. As you can see in this picture, they are still very pink on the inside. That’s okay. You’re just trying to brown the meat, it will finish cooking with the sauce.

Drain off as much of the extra fat as you can.

Pour the sauce mixture over the meat.

Cover the pan, and cook for approximately 20 minutes. I don’t any pictures of the finished product because my company had arrived, it smelled SO good, and I was too eager to start eating. And I just plain forgot. But trust me, it was good! I served it over mashed potatoes and we all ate until we were stuffed.

Salisbury Steak
From The Baking Beauties

1 package of Lipton onion soup mix
3/4 cup hot water
1 1/2 lbs ground beef
1/2 cup dry GF bread crumbs
1 egg
1/4 tsp salt
1/8 tsp black ground pepper
1 tsp cornstarch
1/4 cup ketchup
1/4 cup water
1 Tbsp Worcestershire sauce
1/2 tsp mustard powder

Combine onion soup mix and hot water in a dish & let sit for 5 minutes. OR, you can use a can of condensed french onion soup (not sure if that is GF though).
In a huge bowl, mix together 1/3 cup of the onion soup mixture with ground beef, bread crumbs, egg, salt and pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour of excess fat.
In a small bowl, blend cornstarch and remaining soup mixture until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.