Pioneer Woman’s Salisbury Steak

Continuing in a week where all I’ve craved is comfort food and hearty meals, this Salisbury Steak recipe by Ree Drummond is one we use again and again. Because of the gravy. We Ohioans are lucky to have a House of Meats in the Anderson’s Market in Dublin that makes their own Salisbury Steak patties. We’ve been so pleased by them that we rarely ever make the meat mixture from scratch as this recipe does. We pick up the instructions from the part where you fry them in a skillet. We also serve it with mashed potatoes, plus whatever vegetables we’re in the mood for. Green peas, as suggested in the recipe, are an excellent choice.

Pioneer Woman's Salisbury Steak

Salisbury Steak
recipe courtesy The Pioneer Woman Cooks

MEAT MIXTURE:
1-1/2 pound Lean Ground Beef
1/2 cup Seasoned Breadcrumbs
2 teaspoons Dry Mustard
1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
4 dashes Worcestershire Sauce
1 Tablespoon Ketchup
Salt And Pepper

GRAVY:
1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
2 cups Beef Broth
4 dashes Worcestershire (additional)
1 Tablespoon Ketchup (additional)
1 teaspoon Kitchen Bouquet (optional)
1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
Salt And Pepper, to taste
More Broth If Needed For Thinning

Mashed Potatoes, For Serving
Buttered Peas, For Serving
1 Tablespoon Olive Oil, For Frying
1 Tablespoon Butter, For Frying

Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a “steak” appearance.

Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.

Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.

OPTIONAL: Add Kitchen Bouquet, which will give the gravy a deeper color and a bit more flavor.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)
**Add a sprinkle of salt and pepper and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve with mashed potatoes and peas!
**NOTE: If you omit the Kitchen Bouquet, no problem. If you omit the cornstarch/broth mixture, just cook the liquid a little longer in order to reduce and thicken it a bit.
**Another optional thing is to add sliced mushrooms to the onions and cook them together. Yum!