Nana’s Kitchen: Salisbury Steak

Nana’s Kitchen: Salisbury Steak

Greetings, home cooks, welcome to Nana’s Kitchen,

I was walking down the isle of the freezer section at the grocery store and noticed noticed frozen Salisbury steak. I have not made or or had this in so long I cant’t remember when. My mother made this and we ate it with mashed potatoes and peas. 

Salisbury steak is named after Dr. James Henry Salisbury (1823-1905). He spent 30 years studying foods that could cure illness. During the Civil War he treated soldiers a diet of chopped beef and little else for intestinal issues. Salisbury considered beef patties health food. He believed food was the key to health- no so different from some of todays thoughts. He published a book on his ideas in 1888. In the U.S. the Salisbury steak has been served since 1897, based on the mincemeat regimen of Dr.Salisbury.

Just out of curiosity of the many frozen food offerings; Birdseye created the first line of frozen foods to go public in 1930. The frozen foods came out in metal trays that could be placed in the oven and reheated. I am sure some of you may remember them, they were commonly called T.V. Dinners. If memory serves me they were not very good.

Salisbury steak is known for its rich brown gravy and mushrooms. The beef patty is made with lean ground beef and spices. Comfort food at its best.

Salisbury Steak

Ingredients:
1 pound ground sirloin or other lean ground beef
1/2 cup panko bread crumbs ( may use gluten free bread crumbs)
1 egg, beaten
2 tablespoons of milk
1/2 package dry onion soup mix ( use home made gluten free onion soup mix)
1 teaspoon Worcestershire sauce ( this is a gluten free spice)
1/4 teaspoon black pepper

Gravy:
3 tablespoon butter
2 cups fresh mushrooms, sliced
1 sweet onion, sliced
3 tablespoons of all purpose flour ( use corn starch for gluten free)
1/2 package dry onion soup mix ( home made gluten free mix)
1 1/2 cup beef stock ( some store bought beef stock is gluten free, check the labels)
1 cup water
Salt and pepper to taste

Directions:
Combine ground sirloin , panko, egg, milk, onion soup mix, Worcestershire sauce, black pepper, make into 5 patties.
Cook patties in a large skillet over medium heat for 3-5 minutes per side. Do not over cook as they will continue to cook in the gravy.
In a separate skillet over medium – high heat, melt the butter, sauté the onions and mushrooms till tender. 
Add flour and onion soup mix, stir.
While stirring gradually add beef stock and water over mushroom/onion mixture.
Bring to simmer over medium heat. Mixture should thicken as it cooks.
Taste gray before salting.
Place patties in gravy. Cook till patties firm, about  30 minutes.
Serve hot with your favorite side dishes.
Enjoy!

Gluten Free Onion Soup mix (home made)

1/cup dry onion flakes
2 tablespoons Gluten Free beef granules
1/2 teaspoon dry onion powder
1 1/4 teaspoon dry onion powder
1/4 teaspoon dry parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon ground black pepper
1 teaspoon cornstarch

Combine all ingredients together.
This recipe equals about the same as a packet of dry onion soup mix.
Can be stored for 3 months in sealed container.

Hints:

Used a little cooking oil to fry up the patties.
Served with homemade mashed potatoes, very good.
Be sure to use a skillet big enough for the patties and gravy.
Gluten free beef granules are hard to find. Local grocery store did not have or the available granules did not verify gluten free. Gluten free beef granules are available on line. Or maybe your grocery store has them.

Have a blessed week.