Anyway, it got to the point that I actually developed, I don't know what to really call it; a phobia, allergy, aversion to...Salisbury Steak. The sight or smell of it made me gag, so I stopped making it altogether. I did attempt to make it a few times over the past few years, since my divorce from him, but always the same physical reaction.
Well, I tried it one more time, and only because Roy (my beloved 2nd husband) asked me to. He knew how I felt about this particular recipe, but knew I had to get over it; and I had to agree. It was absolutely silly to be afraid of a simple meal. And who are we kidding anyway? Roy really wanted it, and I wasn't going to deny him the pleasure. So, I made it, even ate some of it; and while I still wasn't too keen on it, no violent physical reaction to it.
So while I'm sticking to just the buttered noodles; Roy is left to enjoy the rest of the Salisbury Steaks, and that's ok with both of us.
5 lbs. lean ground beef
1 cup each diced mushrooms and onions
1 cup beef broth
1 ½ cups plain dried bread crumbs
2 tsp each salt and ground black pepper
1 Tbsp garlic powder
2 Tbsp butter
2 large onions, slivered
3 Tbsp flour
2 (10.5 oz) cans cream of mushroom soup
2 cups milk
1 cup beef broth
1 (3/4 oz) packet brown gravy mix
Preheat oven to 400F. Spray a large jelly roll pan with nonstick cooking spray.
In a large bowl, mix together beef, mushrooms, onions, broth, bread crumbs and seasonings thoroughly. Use a 1 cup measuring cup to scoop out mixture and make oval shaped “steaks”; flatten down to 1” thick; place on spray pan. Bake in oven for 30 minutes.
In a large bowl, whisk together all ingredients listed under “Gravy”.
In a large skillet, melt butter on medium-high heat; sauté onions until softened. Pour gravy over onions; mix and bring to a boil; reduce heat to low. Remove steaks, dabbing on paper towels to remove excess grease, and immerse into gravy-onion mixture. Cover and let simmer for 20 minutes.
Serve over buttered noodles, rice or potatoes.
Makes 10 servings.
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