Thinking about the dish for noon tomorrow. How do the cooks here do it?

This is the one I use. I have a few other seasonings I like better than theirs and I chop up onions to cook in the gravy. https://bellyfull.net/salisbury-steak-recipe/

Chef John/Food Wishes recipe.

Looks like you tried some, and successfully. How was it.

Good!

cubed meat - not burger...... flour and fry... remove and brown a teaspoon of flour stirring constantly until you like the color... add a sliced onion and cook until clear... add water and bring to boil, add salt and pepper and a couple of beef bullion cubes and put the meat back in until tender and the gravy is right... serve over rice with veggies on the side.

I have used elk, venison, moose and deer... they all turn out great.

you can't go wrong with anything he does. i love that guy. well, you know, not like broke back mountain love.

So, it's basically meatballs or meatloaf, absent the seasoning, shaped into patties, browned, and finished in a flour roux and mushroom gravy, and served with mashed potatoes.

That's it Hawkeye, good ole home cookin'.

You ever heard of Kitchen Bouquet?

Great stuff for brown gravy. I order it by the quart from Amazon.

First I caramelize onions and mushrooms in my cast iron, then I take my formed patties that are seasoned with SPOG and sear them only. Then I make my rue and deglaze with beef bone broth and mix the concoction together and return the onions, mushrooms and beef patties to the skillet and then slow bake it at 300* until done. Serve with mashed potatoes and corn.

Looks Good Richard !

Never had it, always think I'll make it next time !!

Is that basically the same as Gravy Master? I've used that for years. It's what my mom used all my life to make gravies brown.

That sounds good.

My wife has a pathological abhorrence of adding anything to gravy to make it brown (whether done by herself or me). It is one of her few flaws, which are more than overwhelmed by my impressive collection. We have managed for 44 years this summer.

John, I'd be honored for an invite to your 50th shindig!

All you need to do is brown the roux before you add the broth to make a dark brown gravy.

I have been hungry for Salisbury Steak lately.

I have never heard of Gravy Master but after looking it up I would say yes.

https://www.google.com/search?q=gra...231j0j4&sourceid=chrome&ie=UTF-8

Pretty much do the same.

Fried onions, bits of meat and juice from trying the meat, broth
For liquid...

The gravy isn't bland!

Well....maybe some....

Thumbs up icon here !

Yeah, I'd pound that like a dunny door Greg !!

👍

LOL

Greg, no one will wish you a happy birthday up on the freak show.

Well thanks for that - it's just another day.

Man, that top one looks good! What is that?

Happy birthday Greg. Don’t you believe it’s just another day for a minute. It’s the one day out of the year that you can make it about you! Guilt free! Enjoy.

We’ve always called it “poor man steak” and always used venison burger. To be honest, I didn’t realize Salisbury steak was same/same.

In the spirit of Gregs birthday and keeping to the theme of the thread. By coincidence, Swiss Steak.