Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Salisbury steak?

The steak thread has me thinking of the Salisbury steak. It's been years since I've made them. Mashed potatoes, that thick sauce and, gravy. yumm.

Love it.

Season meat and dust with flour. Brown in a hot pan with some oil.

Remove meat and set aside.

Throw in sliced mushrooms with a big knob of butter. Onion too! Cook until soft.

Add a spoon of flour to pan and mix well with the oil/butter. Add a little if need be. Let it cook a minute or two more.

Stir in beef stock. Let it start to thicken. Set meat in and simmer another 30 minutes or so.

Do pork chops the same way but use only onion, and a bunch of it, and ck stock instead of beef.

I really like thyme. Often put some fresh sprigs of thyme in both dishes .

We make them at home. Wife does her thing with them and she hands them over to me for grilling. I’m not sure but I think from there on out they’re simmering in homemade gravy till it’s time to plate them with mashed taters and a veggie. Slice of bread with apple butter on the side. Good food.

thats the way i do it too minus the onion. very popular meal around my house.

u spelled 'salisbury' right

I headed into town for a haircut today. Excellent first trip to this barber shop that opened in 1948. Walked to an old school cafe for Salisbury steak but opted for a bowl of chili. One of the best chilis I have ever had and certainly the best from a restaurant.

Nice.

The big foodservice companies damn near wrecked restaurants. Made it hard to compete if you weren’t selling frozen schit out of a box.

Always appreciate an old school Mom and Pop joint with good food.

For me it's a quick "I don't know what else to cook" meal. Brown up the meat along with a chopped onion. I'll throw in sliced carrots to roast if I have them. Remove meat and make a roux, adding extra fat (butter) as needed to get the right amount. (Or thicken with corn starch later). deglaze with coffee, add water to get enough gravy. Add kitchen Bouquet to taste, a little sugar to offset any bitterness. Maybe a quarter teaspoon or so, adjust seasoning (basically salt, black pepper, garlic powder). I like a little red pepper. Not for heat but just enough to tickle the tongue. And anything on the spice rack that happens to look good. Maybe a shot of Lea & Perrins or a few drops of liquid smoke. Let 'er simmer all together enough to blend while you mash up the 'taters.

Make it often from venison burger. Serve it over a mound of rice covered with thick gravy. Often we will cover this with a friend egg.

Never had it !

Going to remedy that soon !

Made SS two nights ago and leftovers last night.Had to pat myself on the back after tasting the gravy. One of my favorite meals

BTW,I have two pounds of seasoned ground beef " marinading" in the fridge to see if a seasoned "soak" will make a difference.

One of my favorite meals


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I always fry some onions with the steaks, just let them cook in the gravy.
Add some bullion cubes, and use stock for the liquid.
Really pumps the gravy up.

I hadn't seen this thread but ironically my wife fixed this Sunday evening. She cooked it all in one of those deep cast iron chicken frying skillets, & finished it in the oven while I mixed up the whipped potatoes.

I paused just before eating & thought it would be a great pic for the comfort food thread. But it was time to eat, not play with a camera. I'm not good at combining both.

Ironic, but right now I can buy strip primal for burger prices.
So Salisbury steaks cost as much as one of the better "real" steaks!

The world is upside down.

What grade?

Zebra.

Hell if i know. Usually not marked. Sometimes, choice.
This is Hicksville. People don't have the money to buy Prime.
Heck, I get bugeyed looks with a Ribeye primal. People see the $120 price and about die.


Hey, it's $5.99/pound for ribeye. Beats the hell out of $10. Sure you might scrap a
pound of fat or two. (Freeze it. Your deer burger will love it.) Still cheap steak.
I can't get a single to buy that way though. Too much upfront for them!

Damn Travis, making it a black/white issue.
You always stirring.

If I eat the white parts, I'm prejudiced.
The black, and I'm [bleep] out the blacks.
Can't fudgeing win. Even eating a dam delmonico!