Salisbury Steak: Recipes From A Monastery Kitchen
By Gourmet Nun
“Please, could we have Salisbury steak for dinner sometime? My mother made it all the time and I love it.” I found this note on the convent kitchen counter a few days ago.
Now how does one ignore a request like this? Immediately, we set out to find a good recipe for this old favorite, and served it a few nights later. I’m not sure it was exactly like “Mom made it,” but it certainly made the sister who requested it, as well as many others, very happy. We served it with mashed potatoes (as they always do down South), roasted carrots and zucchini.
How long has it been since you served Salisbury steak?
1 pound ground round beef
1/2 teaspoon black pepper
2 teaspoons of onion salt
1 teaspoon of Worcestershire Sauce
1 whole egg
1/4 cup dry bread crumbs
2 Tablespoons butter
1 large onion, sliced
2 Tablespoons flour
2 cups beef broth
In a mixing bowl, combine the beef, black pepper, onion salt, Worcestershire Sauce, bread crumbs and egg. Mix well. Shape into 4 equal patties.
Heat a skillet over medium heat for about one minute, and then add butter. Place meat patties in skillet and brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.
Add the sliced onion to the skillet, right on top of the browned bits. Reduce the heat and cook the onions on medium-low heat until the onions turn translucent and brown. Don’t rush this step: Cook the onions low and slow for about 20-25 minutes
Sprinkle 2 Tablespoons of flour over the onions. Stir. Let cook and brown for about 2 minutes. Add 2 cups beef broth. Stir well.
Raise the heat back up to about medium. 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.