salisbury steak
We're close enough to Shipshewana, IN to go to their flea market once a year. One of the favored restaurants is The Buggy Wheel. We picked up their cookbook. Made a whole two recipes from it. . . before losing it. Take-it-to-the-grocery-store-but-left-it-on-the-car-roof. We found it in a ditch 6 months later, lol. This recipe comes from there - and, I think that it's their original, because it's 3 whole pounds. I've modified it - I had a note that it was good enough to keep as comfort food, but could really use a flavor boost.
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prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 3 pounds ground beef
- 1 cup italian panko
- 1 cup water
- 1 package dry onion soup mix
- a-1 sauce, to taste
- salt and pepper, to taste
- flour (for coating)
- 2 cans mushrooms (small cans)
- 1 can cream of mushroom soup
How To Make salisbury steak
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Step 1Combine beef, crumbs, water, onion soup mix, A-1 Sauce, salt, and pepper. Mix well. Pat in baking sheet about 1" thick. Let set overnight in refrigerator.
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Step 2Cut into serving portions. Dip "steaks" in flour to coat. Brown on all sides. Put in baking dish and top with mushrooms and soup. Bake at 325°F approximately 1 hour.
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Step 3***Note - 3 pounds is a lot, especially when there's only two of us. So, we did everything but the final bake, flash froze most of it, and baked what we wanted for supper that night. The rest just needs to be thawed and tempered to room temperature, then baked per the normal instructions
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