I’ve never attempted Salisbury steak until just recently because it was part of the “my parents ruined this for me when I was a kid” type thing (I am just now eating Alfredo sauce again). This was actually delicious, and the recipe for the gravy was even better than the “steak.” With this one, don’t judge a book by its cover because it isn’t the prettiest looking meal. Hope everyone enjoys.
(lightly adapted from Rachael Ray)
- Salt and freshly ground black pepper
- 1 1/2 pounds ground sirloin
- 3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce
- 1 egg
- 1/2 cup saltine crumbs
- 3 tablespoons grated onion and juice grate directly over meat
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 medium onions, chopped
- 1 bay leaf
- 2 cloves garlic, chopped
- 1 1/2 teaspoons ground or rubbed sage, half a palmful
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
3. My tip to making them perfect, same size patties, is taking a small container (I used a old sour cream container, we save all of our plastic tupperware) and put some plastic wrap down into the bowl and put the meat in the bowl. Fold the plastic wrap up and set it on a plate. They all end up looking perfectly and cooking at the same rate. If you don’t have a small container like this, then cover a baking sheet with parchment paper and mix the meat to form it into oval shaped loaves.
4. Drizzle with 1 tablespoon extra-virgin olive oil and bake for 20 minutes.
5. While meat is in oven, in a medium skillet over medium heat add the butter and melt completely. After butter is melted add in the onions and bay leaf. Season with salt and pepper. Allow to cook for 15 minutes. Stirring every few minutes. Then add the garlic and sage. Cook for another 3 minutes. Sprinkle in the flour and stir constantly for 1 minute. Then whisk in the stock, 2 tablespoons of Worcestershire and season with black pepper. Cook for a minute, so the sauce will thicken.