Katie's Musings

A blog about cooking, knitting, books, and parenting

Salisbury Steak

I’ve been craving salisbury steak recently, so I put it on my meal plan for this week. I’d meant to make it on Thursday, but I decided to switch it with Monday’s planned meal (the slow cooker macaroni and cheese), since I decided a slow cooker meal would be better for today, when I’ll be busy in the afternoon. I ended up using ground buffalo instead of ground beef for the salisbury steak, and it was really delicious! I’d also forgotten to buy either brown gravy mix, beef stock, or onion soup mix, so I had to improvise a little bit for the gravy. But, it turned out great!

Salisbury Steak

  • ground buffalo (I used about 3/4 pound)
  • 1 piece of white bread, torn into small pieces
  • 1 egg
  • about 1 tbsp. + 1 tsp. Worcestershire sauce
  • about 1/2 tsp. ground mustard
  • salt and pepper to taste
  • lots of crimini mushrooms, sliced
  • 1/2 onion, sliced
  • 1 1/2 cups chicken (or beef or mushroom) broth
  • 2 tbsp. flour
  • 2 tbsp. olive oil

In a large bowl, mix together the ground buffalo, bread pieces, egg, 1 tbsp. Worcestershire sauce, ground mustard, salt and pepper, and a few of the mushroom and onion pieces. Shape into patties. In a cast iron skillet, heat the olive oil and then add the rest of the mushrooms and onions. Saute for abotu 2 minutes, and then add the patties. Let them cook for a minute while you prepare the gravy. Whisk the flour and Worcestershire sauce into the broth, and then add to the skillet. Let it all simmer; the gravy will cook down and thicken. Turn the patties, and move them occasionally to prevent sticking. Cool until the ground buffalo is completely cooked.

I served this with green beans and potato pierogis. For the pierogis, I used leftover wonton wrappers from the mushroom-tofu dumplings I made last week. I used instant mashed potato as the filling, and boiled the pierogis for about 4 minutes. They were great!


October 19, 2010 - Posted by | food, recipes | , ,

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