Saturday, July 9, 2011

Salisbury Steak with “Eat Your Veggies” Gravy

This is an easy and economical dish.  There is a bit of chopping, but if it is done ahead; the dish comes together in less than 30 min.  I chop and cook the vegetables a day or two ahead, and sometimes mix the ground beef and additions the night before.

The Salisbury Steak recipe is my own, and the gravy is one that I have been making since my children were small.  It was a way to get a few more veggies into them.  Now it works with my hubby.  If one has a child (or a husband) that would resist because they saw the veggies, the gravy can be run through a blender to make the veggies “disappear.”   Some sliced fresh mushrooms added to the vegetable mix is very nice if people like them.  Can't get mushrooms past my hubby unless I do the blender thing.


Salisbury Steak
1 1/2 lbs. lean ground beef, I use 15 or 20%
1 egg, beaten
1 T. Worcestershire Sauce
1/2 c. dry bread crumbs
1/2 t. garlic powder
1 t. seasoned salt
1/3 c. flour
salt and pepper

Place ground beef in a bowl.  Mix egg and Worcestershire Sauce together.  Mix into ground beef.  Combine bread crumbs, garlic powder and seasoned salt.  Mix gently into ground beef.  Shape into 6 equal size patties, about 4 inches across.  Place flour in a pie pan.  Sprinkle with a little salt and pepper.  Dip patties into flour coating each side.  Set patties aside on a rack or waxed paper.  Use remaining flour in the gravy.  Heat a large skillet until hot.  Add patties and cook over medium heat for 5 minutes.  Turn patties and cook 5 to 8 more minutes until done.  Remove patties and keep warm.  Drain any fat from skillet and reserve 2 T.

“Eat Your Veggies” Gravy
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/4 of a red pepper, finely chopped
1/2 c. onion finely chopped
1 clove garlic, minced
2 T. butter
2 T. reserved fat from above
remaining flour from above.
1 can (14 oz.) beef broth
1/4 c. water

Melt butter in medium saucepan.  Add vegetables and cook slowly over low heat, stirring often, until they are tender, about 15 minutes.  This may be done a day or two ahead.  Store tightly covered in the refrigerator.  Heat reserved fat in skillet meat was cooked in.   Add flour and cook 1 or 2 minutes.  Stir in beef broth.  Use the 1/4 c. water to rinse beef broth can and add to skillet.   Cook and heat until thickened.  Add vegetables and heat through.  Serve over meat patties and potatoes, rice, or noodles.

Linking to Melt in Your Mouth Monday,
Foodie Wednesday
Cast Party Wednesday
Whisking Wednesday
Ingredient Spotlight


  1. Here from Melt in your Mouth monday.. this looks fantastic! I'll def. have to try it :)

  2. That sounds and looks delicious....perfect comfort meal. I can use some of that right now.

    Thank you for sharing it at Foodie Wednesday. Hope you can come by this week as well and share more of your yummy recipes.

  3. Thank You for sharing your recipe with me at Cast Party Wednesday. I would love to see more of your recipes tomorrow!
    I hope to see you there!

  4. Just wanted to thank you for linking up on Whisking Wednesdays and hope you'll come back and link up another recipe or two this week! I'm a Southern girl and this recipe is calling to me!

  5. totally will be making it this week!! my mom use eto make this when i was a kid...i hated it then, but for whatever reason now as an adult it sounds good!!

  6. Loy - what a grand idea to make the veggies 'disappear'. You are a cook after my heart. Thanks for sharing another wonderfully delicious recipe.


I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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