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Sometimes when I’m flipping through a magazine or a cookbook, something touches me deep in my soul. Yes, I’m talking about comfort food. Something that tugs at your heartstrings. Something that just warms you up thinking about it; taking you back to a different place and time. That’s how I felt when I saw a recipe for Salisbury Steak with Gravy. I loved this dish as a kid. They were probably one of the first TV dinners I ever had, with the tasteless airy mashed potatoes and peas with carrots.
Ready from the oven in 30 minutes (can you believe we used to actually wait that long for a convenience dinner?)
In grade school, it was a favorite for lunch in the cafeteria.
As a child, I got to pick one day a week to eat at the “caf” as we called it; I loved their spaghetti (why? I don’t know), Salisbury Steak and tacos. So I decided to make some homemade Salisbury Steaks for dinner.
“Yes, I’m talking about comfort food.“
My Salisbury Steak with Gravy recipe is so easy to make. I served it in the “classic” style, with fresh peas and carrots (both from my garden) and homemade mashed potatoes. Still so deliciously comforting. And still on the table in 30 minutes, just like in the old days.
Mix the ground beef with 1/2 cup finely chopped onion, the garlic and salt, and pepper. Form into 4 patties. Season generously on the outside with coarsely ground pepper. In a skillet, cook the patties 2 – 3 minutes per side (you want them rare). Remove from the skillet and set aside.
Add the oil and butter to the skillet (leave the drippings in from the meat); add the mushrooms; saute until the mushrooms have browned; add the remaining onions and cook another 2 minutes.
Add the wine and cook until the liquid has reduced to where there is no liquid in the skillet.
Mix the cornstarch with the beef broth and add that to the skillet; return the patties to the skillet and cook until the sauce has thickened and the meat is cooked to medium rare; spooning the sauce over the patties occasionally.
Place one patty on a warmed plate and spoon the sauce over the top. Garnish with parsley, if desired.
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