salisbury steak
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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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yield
6 serving(s)
method
Bake
Ingredients For salisbury steak
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3 lbground beef
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1 citalian panko
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1 cwater
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1 pkgdry onion soup mix
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a-1 sauce, to taste
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salt and pepper, to taste
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flour (for coating)
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2 canmushrooms (small cans)
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1 cancream of mushroom soup
How To Make salisbury steak
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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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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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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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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