Salisbury steak is a dish my mother occasionally made when I was a kid that I came to miss as an adult. If you aren’t familiar with it, it’s a lot like mini meatloaves in gravy, rather than a meatloaf with ketchup on top, and it’s a great way to fancy up a ground beef meal.
I learned to make this Salisbury steak from my mother, and luckily she didn’t rely on tricks like using onion soup packets. Instead, she used her meatloaf recipe as the basis for her Salisbury patties. So all I had to do was remove the onion and garlic. Next, I had to make my own for the gravy, as she always used a jarred version. While many people seem somewhat intimidated by gravy-making, it’s pretty simple once you get used to it.
Salisbury SteakPrint Recipe
- Salisbury Steak Ingredients
- 1 tablespoon of olive oil
- 1 pound of ground beef
- ½ cup of crushed crackers or low FODMAP breadcrumbs
- 1 egg
- ¼ cup of water
- 2-3 dashes of Worcestershire sauce
- 1 teaspoon of oregano
- 1 teaspoon of basil
- ½ teaspoon of dried mustard
- 1 teaspoon of salt
- ½ teaspoon of pepper
- Gravy Ingredients
- 2 tablespoons of butter
- 2 tablespoons of cornstarch
- 2 cups of Low FODMAP Beef Stock
- Dash of Worcestershire
- A few dashes of basil and oregano
- 1/3 cup of sliced mushrooms
- In a medium mixing bowl, combine ingredients for Salisbury steak (except oil), mixing so that all the ingredients are well distributed through the meat. Heat oil in a large skillet over medium-high heat.
- Form the mixture into 4 big patties and put in skillet, browning on both sides for 3 to 5 minutes each. Reduce heat to medium-low.
- For gravy, melt the butter in a small saucepan over medium heat, then add the mushrooms.
- Add cornstarch to butter, mixing into a paste. Whisk in beef stock, being careful to remove lumps. Add Worcestershire, salt and pepper.
- Pour gravy over patties and cover. Simmer for 15 minutes, turning once. The sauce will thicken as it cooks.
- Serve with mashed potatoes and steamed vegetables.