American | Salisbury Steak

Updated on November 1, 2018

As a kid, my mom had a freezer full of Swanson TV Dinners to be eaten when there was no time to cook. My least favorite was the Salisbury Steak. I mean, what was it? Steak? A burger? But when I saw this recipe in Michael Symon's 5 in 5 cookbook, I had to give it a try. We loved it.

Yield: 4 servings

Ingredients

2 tablespoons cornstarch

2 cups low-sodium beef broth

1 pound ground beef, 80% lean

1/4 cup plain dry breadcrumbs

1 large egg

1/2 cup plus 3 tablespoons canned tomato sauce

4 tablespoons Worcestershire sauce

kosher salt

freshly ground pepper

3 tablespoons olive oil

1 large yellow onion, thinly sliced

 

Method

In a small bowl, whisk together the cornstarch and 1/4 cup of the beef broth.

Put a large skillet over medium-high heat.

In a large bowl, combine the beef, breadcrumbs, egg, 3 tablespoons of the tomato sauce, 3 tablespoons of the Worchestshire sauce, 1 teaspoon salt, and pepper. Mix thoroughly and then divide the mixture into 4 equal portions. Shape each portion into a flat oval-shaped patty, about 1/4 inch thick. Season both sides of the patties with salt and pepper.

Add the olive oil to the preheated skillet. Add the beef patties and cook until golden brown, about 3 minutes. Flip the meat and cook until the beef patties are golden brown on the second side, about 3 minutes. Temperature for ground beef needs to be 160°F.

Put the patties on a plate and cover with foil while you prepare the sauce.

To the same skillet, add the onions, sprinkle with salt and pepper and cook until translucent. Then add the remaining 1 3/4 cups beef broth, 1/2 cup tomato sauce, and 1 tablespoon Worcestershire sauce and bring to a boil. Whisk in the cornstarch mixture. Taste and adjust the seasoning, adding salt and pepper as needed. Return the beef patties to the pan and cook until the sauce thickens and the meat is warmed through, about 1 minute.

Remove from heat and serve.

 

(Ref. "Salisbury Steak" recipe, Michael Symon's 5 in 5, page 158.)