This Southern Comfort Food Is SO Much Better Homemade!
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Just be sure not to rush the onions or overcrowd the pan when you are browning the patties, and you should have no trouble at all with this recipe. I prefer a richer gravy, so I went with beef broth instead of the water and bouillon granules, but it’s really up to you and your taste preferences.
Note also that you don’t have to go with the ultra-ultra lean ground beef here; actually, you want a fat content between 15-20% to give proper flavor to the onions and gravy. I think that this dish goes beautifully with some mashed potatoes (with the gravy spooned over them) and perhaps a small green salad on the side. Enjoy!
Ingredients
1 pound of ground round beef
1/2 teaspoon of black pepper
1 teaspoon of salt
1/2 teaspoon of garlic powder
1 teaspoon of Worcestershire sauce (I used Lea & Perrins original)
1 whole egg
1/4 cup of dry bread crumbs (I used Progresso, but you can crumble your own in advance, if you prefer)
2 tablespoons of butter (I used Land O’Lakes)
1 large onion, sliced
2 tablespoons of flour
2 cups of water
2 teaspoons of beef bouillon granules (substitute 2 cups of Swanson beef broth and leave out the water for a richer gravy)
Instructions:
Combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well. Shape into 4 equal sized patties.
Heat a skillet over medium heat for about a minute, add butter. Place meat patties in skillet, brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.
Add the sliced Onion into the skillet, right on top of the browned bits.
Reduce the heat and cook the onions on medium-low heat until translucent and brown. Cook the onions low and slow for about 20-25 minutes. Sprinkle 2 Tablespoons of flour over the onions and stir. Let cook and brown for about 2 minutes.
Add 2 cups of warm Water. Stir well. Raise the heat back up to about medium. Add 2 teaspoons of Beef Bouillon Granules. Stir Well.
Place the meat patties back in the pan. Cover. Reduce heat just a little and let simmer for about 15 more minutes. Remove from heat and serve warm.
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Quick Tip: Be careful not to burn the onions!
Thanks to Taste of Southern for this quick and delicious salisbury steak recipe.
15 Comments
That looks delicious. Will have to try and make it
Why can’t we Pin these recipes? This sounds really good, but I really don’t want to keep printing these out. I have so many printed already. I’ll never find them.
you can pin, I just pinned it with no problem.
How do I print this recipe?
Can you use cubed steak instead of ground round?
Yes you can Jean. I have been making this for over 50 years. I use regular hamburger 83 or 95% lean, after meat cooks. I add approx 1-2 tbsp spoons veg oil let it heat, then add enough flour to pan drippings to soak up oil. Sliced onion 1/2 to 1 whole depending on how well you like onion. Brown flour stirring constantly til dark brown (chocolate colored). Slowly add beef broth instead of h2o. continue stirring until gravy reaches desired consistency. Add hamburger or cubed steak simmer approx 10-20 mins. Stirring about every 5 mins. Serve over mashed potatoes, or rice. Add veggies/salad & you have 2 meals. Enjoy.
YES. I HAVE MADE IT BOTH WAYS. SLOW COOKER. I WORK. ALSO ADD MUSHROOMS.
Making this now.
I feel the gravy does not have enough taste so added some more pepper, garlic and salt to it.
Tasty but does not taste as good as others I have had.
BTW I did it all correctly as I am an excellent chef
Sometimes a jarred or pkg gravy works best flavor wise instead of water and seasonings.
my mom used to make this for us back in the sixties…she is from the Bahamas though and we had never been south at that time….
May I suggest using French Onion Soup, then you don’t have to saute onion and oh my so yummy. If you want even more flavor. I use two cans of soup and very little water if any.
Nice post, im ron spinabella, a freelance writer and blogger for various different websites
Great post, my name is ron spinabella and i run a great blog and twitter account. I’m going to repost it for my followers.
This is fr from a southern dish. It was a regular in our family and we come from Minnesota!
Whenever I want a rich beef gravy for any cut of beef, instead of water I use coffee. Most of the time, its what left from the morning pot. Old Navy Mess cook’s tip!