Easy to make Gorgeous Fluffy Salisbury Steak is one of those comfort food favorites that never goes out of style. It’s quick to make, inexpensive, and is popular with kids and adults alike!
It has juicy and tender beef patties dipped in the most delicious homemade creamy onion gravy full of flavors. This homemade version is WAY better than the kind you’ll typically find in the freezer section of your grocery store.
It’s one of my favorite recipes and I can eat these several times per week, they are so good.
I have made this recipe for years. It’s easy to cook, but tastes, with the added spices, like it took hours to make! Make it once and this will be a recipe you’ll treasure it forever!
If you have some ground beef and don’t know what to do with it, these Salisbury Steaks are here to save the day and is a must-try.
Gorgeous Fluffy Salisbury Steak is ground beef blended with a few simple grocery store ingredients. It’s not only really delicious, but budget-friendly too. and best of all, it’s freezer friendly. Tastes as lovely day after or next week.
Serve with boiled potatoes and with, an absolute must, lingonberry jam.
It fits the plate perfectly well.
Gorgeous Fluffy Salisbury Steak
Equipment
- Mixer
Ingredients
Salisbury Steaks
- 2 dl water
- 4 tbsp veal stock concentrated
- 2 dl fiber oatmeal
- 1 onion mixed to pure
- 3 egg
- 2 tsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika powder
- 1000 g minced ground beef 90% lean
- butter
Creamy Onion sauce
- 3 tbsp flour
- 3 dl heavy cream
- 3 dl milk
- 1,5 tbsp soy
- 2 onions finely chopped
- 1 tsp white pepper fine grinded, to taste
- 1 tsp salt to taste
- 1 tsp sambal oelek to taste
- 1 tbsp Dijon mustard to taste
- 5 cl Cognac optional but gives a good round taste
Serve with:
- boiled potato
- lingonberry jam
- mixed salad of choice
Instructions
Salisbury steak
- Take out a bowl and pour in water, veal stock and oatmeal. Mix and let swell for about 15-20 minutes.
- Meanwhile, finely chop the onion and put one of the onions in the mixer and fine grain it to pure/sauce.
- Add the onion pure, eggs, paprika, salt and pepper and mix.
- Add the minced meat and stir together to a smooth batter, mixing well so that the spices are evenly distributed. It will be a little bit sticky.
- Take some water on your hands and shape the minced meat into pan steaks, about 2 cm thick and 10 cm in diameter. Place the steaks on greaseproof paper. From a batch I usually get 8-12 patties depending of size.
- Heat a frying pan with butter. Fry the pan steaks for about 4 minutes on each side so they get a nice color. There's some flavors in the crust as well. Set aside and start with the sauce/gravy
Creamy Onion Sauce/Gravy
- Make the onion sauce directly in the frying pan after you have finished frying the steaks and you will get the good taste from the steaks. Pour about a third of the cream into the frying pan. Whisk down the milk.
- Now make a thickening sauce. Pour about a third of the cream into a small bowl. Pour on the wheat flour. Stir to a creamy and lump-free batter. Dilute with the rest of the cream and mix to a smooth batter. Make sure there are no lumps in the flour.
- Whisk the thickening sauce in the frying pan (stir well in the bowl just before as the wheat flour sinks quickly to the bottom). Use part of the sauce and stir, repeat. Let simmer for a few minutes, stirring occasionally until the sauce is thick and fine. If it gets too thick, dilute with cream. Add soy, white pepper, mustard, sambal oelek, cognac and salt, bit by bit. Key word here, is to taste often and add or adjust the flavors.
- Add the chopped onion. Let simmer on low heat for a few minutes. Then add the Salisbury steaks into the pan and let them heat up for around 5 minutes
- Serve the Salisbury steaks with the onion sauce, potatoes, lingonberry jam and salad of choice.Where Cuisine is a Pleasure
