BONNIE'S SALISBURY STEAK
Photo with permission from Cheryl Dunkin. The recipe is my own.
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- the night before you will need:
- pound lean fresh ground beef
- sweet yellow onion, diced fine
- slices of bread from a long loaf of french bread. cut the slices about one-half inch thick and tear into small pieces.
- cup milk
- clove of garlic minced
- sea salt and fresh cracked pepper, to taste
- pieces of saran wrap
- the next day you will need:
- mccormick steak seasoning to taste
- ounces of button mushrooms, sliced
- tablespoon lipton mushroom onion mix
- packets brown gravy mix
Combine the ground beef, bread, onion, mince garlic, sea salt and fresh cracked pepper in a large bowl. Add the milk. Mix well. Form into oval shaped patties, not too thick or thin. Wrap the patties individually and tightly in saran wrap and refrigerate over night. (Don't skip this step!)
In a small skillet, prepare the 2 packets of gravy per instructions. Add the one tablespoon of Lipton Mushroom Onion mix. (or 1/2 tablespoon if you use one packet) Once it's thickened, add the mushrooms and simmer.
Sprinkle the prepared Salsibury Steak patties with the McCormick Steak Seasoning. Heat a medium skillet over medium heat. Once it's hot, add the salisbury steak patties and cook for 3-4 minutes on each side, until nice and brown, and to your desired degree of doneness. Use oil very sparingly if you have to.
You can serve the salsibury steaks two ways. You can add the gravy right into the pan and simmer it with the Salsibury Steaks for a few minutes. The gravy should be thickened. (We prefer it like that because the gravy picks up the juices of the meat) Or you can place the cooked steak patties on a serving dish and cover with the mushroom gravy. Garnish with 1 teaspoon chopped green onion. Enjoy!