A Recipe for Salisbury Steak With French Fried Onions and Tasty Sauce

by Jaelyn Conley

Salisbury Steak is a sublime hamburger with seasonings and sauce. Although the steaks resemble hamburgers, the flavors are fairly completely different. In reality, households might adapt the standard recipe to swimsuit their tastes. Some cooks type the patties into ovals as a substitute of rounds.

I’ve made Salisbury Steak many instances. One recipe, which I solely made as soon as, known as for the addition of a can of deviled ham, which added a smoky taste to the patties.

Myra Waldo’s historic work, The Full Spherical-the-World Meat Cookbook, printed in 1967 and nonetheless on my ebook shelf, incorporates a whole chapter on floor meats. In accordance with Waldo, the hamburger has change into an emblem of America. The bottom meats chapter incorporates recipes for Mexican burgers, Burgundy burgers in wine sauce, Danish Beefsteak, Finnish Beef Patties, Italian Pizza burgers, Russian Hamburgers with Heavy Cream, and sure, a recipe for Salisbury Steak.

Her recipe incorporates grated onion, chopped inexperienced pepper, garlic, and marjoram I did not have any of those components so I created my very own recipe, utilizing additional lean floor beef, some leftover French fried onions, and chili sauce. As a result of the French fried onions contained salt, I did not add any additional to the beef combination. I served these fancy burgers with baked potatoes and a salad of Boston lettuce (which can also be known as Butter lettuce and Bibb lettuce), Roma tomatoes, sliced avocado, and honey-mustard dressing.

Should you’re stumped on dinner, Salisbury Steak with French Fried Onions and Tasty Sauce could also be simply the meal-saver you want. This recipe is definitely doubled and you can also make additional patties for an additional day if you want.


1 pound 93% lean floor beef

1 slice contemporary bread, crust eliminated, and torn into small items (I used entire wheat bread.)

1/2 cup crushed French fried onions

Garlic pepper to style

Wondra flour

1 teaspoon olive oil

1 teaspoon butter

1 1/2 cups water

2 beef bullion cubes (I used ones with diminished salt.)

2 tablespoons chili sauce

2 tablespoons cornstarch

Somewhat chilly water


Put the bottom beef in a big mixing bowl. Add the torn bread, water, onions, and garlic pepper. Gently mix and type into 4, inch-thick patties. Coat the patties with Wondra flour. Put the olive oil and butter in a big skillet. As quickly because the butter melts and the skillet is scorching add the patties. Cook dinner till they’re crispy brown on the underside after which flip. Cook dinner a couple of extra minutes till the within is not pink. Switch patties to plate. Decrease the warmth. Add water, beef cubes, and chili sauce. Whisk over medium warmth, stirring continuously, and ensuring all of the brown bits from the underside of the pan are combined into the sauce. Put cornstarch in a small cup and stir in somewhat chilly water till it’s easy and lump-free. Whisk corn starch into skillet and cook dinner till the sauce thickens. Return beef patties to skillet. Cowl and simmer over low warmth for about 10 minutes. Serve with mashed potatoes, baked, potatoes, or cooked huge noodles. Makes 4 servings.

Copyright 2013 by Harriet Hodgson

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