Easy Salisbury Steak
Seasoned beef patties in a homemade gravy with onions, served over egg noodles
8 ounces egg noodles, cooked according to package instructions and tossed with 2 tablespoons butter
1 pound ground beef or turkey
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons butter
1 large onion, sliced
1 minced clove garlic, optional
1/4 cup flour
1 cup milk
1 1/2 cups water
2 teaspoons dried parsley flakes
1 teaspoon beef bouillon, optional
salt and pepper to taste
1. Using hands, mix the meat with 1 tablespoon of the Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form into four patties, each about 1/2-inch thick.
2. In a large non-stick skillet, melt 1 tablespoon of the butter over medium heat. Lay patties in pan and brown for about 7 minutes on the first side. Flip patties and add sliced onions and minced garlic, if using. Brown for about 10 more minutes.
3. Put patties and onions into a strainer to drain the excess grease, and in the meantime, heat the remaining 4 tablespoons of butter over medium heat in the same skillet you used before. When butter is melted, add flour and stir until mixed. Add milk, water, the remaining tablespoon of Worcestershire sauce, and parsley (and beef bouillon if using) and whisk or stir briskly to combine. Heat until mixture is bubbly and thickens, stirring constantly to avoid lumps.
4. Return meat and onion mixture to skillet and stir in with the sauce. Reduce heat to medium-low and cover pan with lid. Cook for about 8 minutes. Add salt and pepper to taste. Serve over the cooked egg noodles.
My husbandÂ had been wishing for some homemade salisbury steak, so I looked at a bunch of different recipes and created my own. As a side note, most of the recipes I saw contained mushrooms, which we don't eat, so this recipe may be a slight change from the traditional.
This is a quick and easy salisbury steak recipe! It's quite delicious, and makes a great last-minute lunch or dinner. I think it tastes great without the beef bouillon, but I do like the garlic in it. :) My rating: 9/10