Ree Drummond’s Salisbury Steak

Ree Drummond’s Salisbury Steak is a comforting recipe for dinner. A great Salisbury steak begins and ends with a great gravy. The real highlight comes from all the flavors…Are you looking for a classic, comforting and easy dinner recipe? Look no further than this Homemade Salisbury Steak. This recipe is a throwback to the 1950s TV dinners, but it’s a million times better and still so easy to make. It’s ready on the table in just 30 minutes, making it a great option for a busy weeknight dinner or a casual family-friendly meal.

This homemade Salisbury steak recipe is made with ground beef and a flavorful gravy. The beef patties are pan-seared and then simmered in a rich and savory gravy. They are tender, juicy and delicious. This recipe is perfect for those who are looking for a quick and easy meal that still tastes homemade.

One of the best things about this recipe is its versatility. You can serve it with your favorite sides like mashed potatoes, rice, or pasta. It’s also a great recipe to make ahead of time and reheat for a quick and easy meal.

This Homemade Salisbury Steak recipe is perfect for those who are looking for a classic, comforting and easy dinner recipe. It’s a great option for a busy weeknight dinner or a casual family-friendly meal. It’s a recipe that you will come back to time and time again, it’s a crowd-pleaser, and it’s easy to make.

Serve this with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes.

The best way to store this Homemade Salisbury Steak recipe would be to first cool the dish completely, then place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil. The dish can be stored in the refrigerator for up to 3-4 days. If you want to store it for longer, it can be stored in the freezer for up to 3 months. To reheat, simply place the frozen dish in the oven or microwave until heated through. It’s always best to reheat the dish covered to keep the moisture in and prevent it from drying out.

Ree Drummond’s Salisbury Steak

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Ree Drummond’s Salisbury Steak – This homemade Salisbury steak is lick-the-plate good.

• Author: Ree Drummond
• Prep Time: :15
• Cook Time: :20
• Total Time: :35
• Yield: 4-6 1x
• Category: Dinner
• Method: Stove Top

Ingredients

Units USM Scale 1/2x1x2x3x4x

Meat:

• 1 1/2 pounds lean ground beef
• 1/2 cup seasoned breadcrumbs
• 1 tablespoon ketchup
• 2 teaspoons dry mustard
• 4 dashes Worcestershire sauce
• 1 cube beef bouillon, crumbled (or powdered beef base)
• Salt and pepper
• 1 tablespoon butter
• 1 tablespoon olive oil

Gravy:

• 1 whole onion, halved and thinly sliced (or diced if you prefer)
• 1 cup sliced mushrooms, optional
• 2 cups beef broth, more if needed for thinning
• 1 tablespoon ketchup
• 1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
• 4 dashes Worcestershire
• 1 teaspoon cornstarch, optional
• Salt and pepper

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Instructions

1. For the meat: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a “steak” appearance.
2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
3. For the gravy: Reduce the heat to medium and add in the sliced onions and mushrooms. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
4. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.