Recipe : Easy Salisbury Steak
Easy Salisbury Steak
1 1/4 lb lean ground beef
1/2 cup flour
1 egg
1 (10 oz) can beef gravy
seasoned salt
pepper
In a large bowl, combine beef, flour and egg. Add a little seasoned salt and pepper. Mix well. Shape into 5 patties and place in a shallow 7x11-inch baking dish. Bake uncovered at 350 for 20 minutes; drain off any fat. Pour beef gravy over patties. Bake another 20 minutes. Serve with rice or noodles.
**My Notes: First of all, use whatever size pan you have on hand. After that comment... I highly suggest using LEAN ground beef. The leanest you can find. It's been my experience that if more fatty ground beef is used, the amount of beef used should be increased. If I absolutely do not have or cannot find lean ground beef (for a price I'm willing to pay which has not been more than $2.25 a pound for any meat except fish in the past three years) and use ground chuck, I use 2 pounds of meat as most of it is fat and gets cooked out and drained. As to the "seasoned salt", put whatever you want in it. What spices go into this depend on my mood when I'm cooking it. Oh, yeah, and the gravy: use what you have. If you *make* your own gravy or have something other than canned gravy, use it! Just make sure you're using approximately the same amount as the can would add.
1 1/4 lb lean ground beef
1/2 cup flour
1 egg
1 (10 oz) can beef gravy
seasoned salt
pepper
In a large bowl, combine beef, flour and egg. Add a little seasoned salt and pepper. Mix well. Shape into 5 patties and place in a shallow 7x11-inch baking dish. Bake uncovered at 350 for 20 minutes; drain off any fat. Pour beef gravy over patties. Bake another 20 minutes. Serve with rice or noodles.
**My Notes: First of all, use whatever size pan you have on hand. After that comment... I highly suggest using LEAN ground beef. The leanest you can find. It's been my experience that if more fatty ground beef is used, the amount of beef used should be increased. If I absolutely do not have or cannot find lean ground beef (for a price I'm willing to pay which has not been more than $2.25 a pound for any meat except fish in the past three years) and use ground chuck, I use 2 pounds of meat as most of it is fat and gets cooked out and drained. As to the "seasoned salt", put whatever you want in it. What spices go into this depend on my mood when I'm cooking it. Oh, yeah, and the gravy: use what you have. If you *make* your own gravy or have something other than canned gravy, use it! Just make sure you're using approximately the same amount as the can would add.