A favorite from Peggy’s Restaurant. This recipe is a little different from what we did at the cafe, but not very. We didn’t use spicy mustard in our Salisbury steak at Peggy’s Restaurant, but it adds a little zing that works well at home.
Salisbury Steak
- 1 lb ground beef
- 1 tsp onion salt
- ¼ tsp pepper
- 1 tbsp vegetable oil
- 1 onion (finely chopped)
- 2 tbsp unsalted butter
- 3 tbsp plain flour
- 2 cups beef stock
- 1 cup water
- 2 tsp spicy mustard
- 2 tsp Worcestershire sauce
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Add onion to a pan and cook in oil for about 2 minutes until onions are translucent.
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Remove half of the onions into a large bowl (to make room for your beef).
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Mix the ground beef, onion salt, and pepper.
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Make patties and roll them in flour.
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Place your patties in a pan and brown both sides (you don't have to cook them through and through. They'll finished cooking in the gravy you'll make next).
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Remove the patties, put them on a plate, and set aside.
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Reduce the pan to low heat, and add butter.
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Once your butter has melted, whisk in the 3 tbsp. flour, beef stock, water, spicy mustard, and Worcestershire sauce until smooth.
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Increase the heat to medium.
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Stir the ingredients, add in the onions you set aside earlier, then add the steaks into the gravy (along with any juices that pooled on the plate).
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Cook for 5-10 minutes, or until your gravy thickens and steaks are cooked through. If your gravy thickens too fast, just add more water.
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When your gravy is just about the right thickness, remove the steaks and put them back onto a plate.
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Taste your gravy, salt and pepper to taste (when it's perfect, you'll know).
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Now just serve up your Salisbury steaks, topped with your delicious gravy!
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