I made this with my own ground beef (and wait! Before you run away, if you have a food processor and 5 extra minutes you can do it too! Click here for all the info.) And you can certainly use regular ground beef if you want to. One way or the other, mix it up with some fresh breadcrumbs, an egg, some tomato paste and a little salt and pepper and form it into those oval shapes you remember. (Why the oval shapes? I have no idea.) Before you cook the burgers, saute up some onions until they are soft and golden. Then cook the steaks and set them aside.
The last very vital step is to make that gravy up there, which you cook up in that same skillet out of some beef broth, a little cornstarch and the pan drippings. Very easy and essential to the whole Salisbury Steak Experience.
Now dish it up with a steak covered in the soft onions and liberally topped with the gravy, and if you want the full experience, go for the mashed potatoes and peas and carrots on the side. I now feel completely rehabilitated, Salisbury Steak-wise!
- 4 tablespoons canola oil
- 1 large sweet onion, peeled and sliced
- ½ cup fresh breadcrumbs
- 1 pound ground beef chuck
- 1 egg
- 1 tablespoon tomato paste
- Pinch of coarse salt and pepper
- 2 teaspoons cornstarch
- 1½ cups beef broth
- Heat oil in a large skillet. Add onions and saute over medium high heat until soft and golden, about 10 minutes. Remove and set aside.
- Combine meat, crumbs, egg, tomato paste and salt and pepper. Form into 4 oval shapes and cook in the same skillet over medium high heat for 4 minutes per side. Remove and set aside.
- Combine cornstarch with beef broth and pour into skillet. Bring to a boil and simmer until slightly thickened. Add onions and stir to heat. Add steaks, spooning gravy on top.
- Place each steak on a plate, top with onions and spoon gravy over the steak. Serve at once.