Thread Number: 71619  /  Tag: Recipes, Cooking Accessories
Making Salisbury Steak
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Post# 947637   7/11/2017 at 09:01 (344 days old) by kevin313 (Detroit, Michigan)        

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I always loved this as a kid, and we still have it every once in a while as a change from a meatloaf or a hamburger. Normally I would make this in an electric skillet, but it's an easy one dish meal.

Post# 947638 , Reply# 1   7/11/2017 at 09:01 (344 days old) by kevin313 (Detroit, Michigan)        

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Here's the recipe:

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Post# 947640 , Reply# 2   7/11/2017 at 09:12 (344 days old) by vacerator (Macomb, Michigan)        
They are delicious too!

I don't make them often anymore, as we are empty nester's now mostly.
I grate finely a small onion into the ground beef, and omit the soup mix. Less sodium. I use dijon mustard.
I kick it up a notch with a dry savory sherry/crimini mushroom sauce.
Mashed cauliflower or potatoes.
Don't salt mushrooms before they cook or all the liquid will leech out, as with onions. I add salt after the gravy has thickened. Of course, begin with a tablespoon of butter, and flour browned to a rouix, then add beef stock or broth.
You can do the rouix along with the mushrooms.

Post# 947644 , Reply# 3   7/11/2017 at 09:23 (344 days old) by Yogitunes (New Jersey)        

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that looks fantastic.......

love the potholders that slide over the pan handle.....

thanks again Kevin and Ralph

Post# 947669 , Reply# 4   7/11/2017 at 12:37 (344 days old) by Frigilux (The Minnesota Prairie)        

More great comfort food! Our version is different out here on the prairie, but I definitely want to make your version. Nice range, by the way. Fine work as always, Kevin and Ralph.

Post# 947700 , Reply# 5   7/11/2017 at 14:41 (344 days old) by norgeway (mocksville n c )        
I love the stove

It SCREAMS 60s!Beauiful.

Post# 947836 , Reply# 6   7/12/2017 at 12:19 (343 days old) by dermacie (my forever home (Glenshaw, PA))        

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Kevin I can't wait to try it. But being from Pittsburgh I will use Heinz ketchup.

Post# 947865 , Reply# 7   7/12/2017 at 16:35 (343 days old) by kd12 (Arkansas)        

Looks similar to the Russian recipe for kotlet. Might try soaking your bread crumbs in milk before adding to the mix and see what that does for it.

Post# 948080 , Reply# 8   7/13/2017 at 21:32 (342 days old) by bendix5 (Central Point, Oregon)        

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I made this tonight and wanted to let you how well it came out and taste was excellent. Thanks Kevin for another winner.

Post# 948196 , Reply# 9   7/14/2017 at 16:08 (341 days old) by vacerator (Macomb, Michigan)        
I have tried

other ketchups. They just don't measure up to Heinz.

Post# 948201 , Reply# 10   7/14/2017 at 16:38 (341 days old) by CircleW (NE Cincinnati OH area)        

I like Heinz, but I've also used Red Gold (also sold as Redpack) and French's. The French's is made with sugar, as are some of the Red Gold formulas.

Most store brand Ketchup is made by Red Gold, but the recipes are custom formulated for each particular store.

Post# 948214 , Reply# 11   7/14/2017 at 19:40 (341 days old) by wayupnorth (On a lake between Bangor and Bar Harbor)        

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I like making it sort of like my mother did. I use cube steak instead of ground beef, gravy is now seltzer and some onion soup and I use hot sauce instead of ketchup. Using the Lipton onion soup makes a real good gravy with some Wondera whisked in to thicken. Worcestershire, Teriyaki, Balsamic, Soy and Hot sauce plus tons of spices are standard in my house.Its not the same salt and pepper stuff Ma made, but I like it and thats all that counts and takes minutes to make.

Post# 948286 , Reply# 12   7/15/2017 at 06:36 (340 days old) by norgeway (mocksville n c )        
Re Ketchup

My favorite is DelMonte but its hard to find.

Post# 948329 , Reply# 13   7/15/2017 at 14:01 (340 days old) by ea56 (Sonoma Co.,CA)        

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I make Salisbury Steak all the time and we love it! I make mine very much like Kevin does, but instead of the canned onion soup I use either finely diced onions or Lipton's Onion Soup mix if I'm trying to cut corners. When I make the gravy instead of using a slurry with cornstarch I eyeball the amount of fat left in the pan after browning the "steaks''and add an equal amount of flour and thoroughly mix it into the fat (if there isn't much fat left, I'll add a tbls or 2 of butter to the pan). Then I add some beef bouillon ( I use the cubes) and a little dry vermouth (we don't drink alcohol and vermouth doesn't go sour after its opened). Then add the "steaks" back to the gravy and simmer for another 30 mins or so.

Another quick meal from ground beef is the recipe on the Lipton's Onion soup mix for juicy hambugers. I use 1 full envelope of the dry soup to 1 lb. extra lean ground beef, 1/4 cup dry bread crumbs and 1/4 cup mayonnaise with some pepper to taste. Form into 4 patties and I cook them in my Hamilton Beach Contact Grill (its like a George Foreman, only better). These are so easy and delicious. Sometimes I'll add a little shredded cheese too, maybe 1/4 to 1/3 cup. The contact grill keeps the stove from getting spattered with grease.

And whenever I mix any kind of ground meat mixture I use a 2 tined cooking fork. It keeps the resultant meatloaf, meatballs or Salisbury Steak more tender and the meat mixture stays "looser" and not so compressed. I learned this trick from a TV cooking show over 30 years ago.

And as always, thanks Kevin and Ralph for another great cooking demo!

Post# 948775 , Reply# 14   7/18/2017 at 12:20 (337 days old) by kevin313 (Detroit, Michigan)        

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Thanks to all and I'm glad those who tried it enjoyed the recipe!

I love some of the other methods - including the Lipton's Onion Soup mix. For dishes like this, there are so many ways of approaching it and getting good results.

For the record, I do not really use ketchup that much, although I love having it with French fries. A small bottle of it will last me a year. Mustard, on the other hand, is a something I really love and usually have four or five different varieties on hand.

Post# 948779 , Reply# 15   7/18/2017 at 13:13 (337 days old) by ken (Ulster Hgts, NY)        

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I was going to ask if there were recipes for Salisbury Steak using cube steak rather than ground meat as I thought I remembered something to that effect.

Speaking of ketchup. Is it still possible to find ketchup in a glass bottle? I hate the plastic bottles that seem to be the norm.

Post# 948780 , Reply# 16   7/18/2017 at 13:19 (337 days old) by ea56 (Sonoma Co.,CA)        

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I haven't seen any ketchup in a glass bottle for years in a store, but I occaionally will see a glass bottle of Heinz in a restaurant, so maybe at a wholesale house for restaurants you may be able to find the glass bottles still. I my self love ketchup, and I make it a point to look for ketchup made with sugar instead of cornsyrup, there is a real difference. The ketchup made with sugar justs tasted "brighter" somehow, if that makes any sense.

Post# 948781 , Reply# 17   7/18/2017 at 13:23 (337 days old) by dermacie (my forever home (Glenshaw, PA))        

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Sorry about the ketchup war. Great recipe though.

Post# 948785 , Reply# 18   7/18/2017 at 13:46 (337 days old) by RevvinKevin (So. Cal.)        
ketchup in a glass bottle?

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Buy ketchup, squeeze into your favorite glass bottle of choice... and there you go, ketchup in a glass bottle!

Post# 948795 , Reply# 19   7/18/2017 at 14:20 (337 days old) by twintubdexter (Palm Springs)        

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Aside from being relatively easy to prepare, I'm sure this is the kind of dish you could fix for company (no filet minion at my house) and as soon as they walked in they'd say "what smells so good?" Presentation is very important, both for the eyes and the nose. Thanks for posting. 

Post# 948801 , Reply# 20   7/18/2017 at 14:57 (337 days old) by foraloysius (Leeuwarden, the Netherlands)        

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Heinz ketchup is made here with sugar only, no cornsyrup. Some smaller bottles are still glass.

Post# 948804 , Reply# 21   7/18/2017 at 15:12 (337 days old) by kevin313 (Detroit, Michigan)        

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Ken - I've noticed small glass bottles of Heinz at Kroger recently - I think they are the only brand in glass. Also in a glass bottle is their chili sauce, which I actually like more than the ketchup!

Post# 948810 , Reply# 22   7/18/2017 at 15:42 (337 days old) by LordKenmore (The Laundry Room)        

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I think I recall seeing a major brand ketchup in a special nostalgic style bottle (which I think was noted on the label) at some point in the last 5 years or so. Problem was, of course, it was the modern product with HFCS...


Otherwise, it seems like it's all plastic around here now. I don't buy ketchup very often--it may be years since I did so--but I can't recall seeing anything but a plastic bottle, not even on the organic stuff I saw on display in one store recently.

Post# 948813 , Reply# 23   7/18/2017 at 16:02 (337 days old) by LordKenmore (The Laundry Room)        

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I wonder if this is strange...but as far as I know, I don't think I've ever had Salisbury steak. I don't remember the name (apart from seeing it on, say, frozen dinner packages), and I certainly don't remember ever seeing anything like the end result of this recipe on my plate.


It seems a bit odd, in a way, because I can imagine my mother making this. She used cheap ground beef the most of any meat IIRC, and I can see Salisbury steak as being another option.


The mention of Lipton's soup above, however, does remind me of my mother using Lipton's onion soup for meatloaf.

Post# 948825 , Reply# 24   7/18/2017 at 16:56 (337 days old) by ken (Ulster Hgts, NY)        

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Actually you're not alone. As I think back I can remember ground beef being used for meatloaf, hamburgers, meatballs with spaghetti, added to baked ziti, some kind of breaded meatballs that were baked, one of the layers in a 7 layer casserole and used in a two crust stuffed pizza. But cant recall ever having Salisbury Steak.

Post# 948829 , Reply# 25   7/18/2017 at 17:21 (337 days old) by CircleW (NE Cincinnati OH area)        
Ketchup in glass

I recently bought some at Meijer.

Eddie, if they don't have it in your local grocery stores, you might want to check with an institutional foods distributor. I'd imagine you'd have to buy a full case.

A couple years ago I bought a case of the glass 2.25 oz. bottles to give as gifts - everyone really liked them.

I usually buy the plastic bottle, but sometimes get it in the #10 can if I'm making salad dressing.

Post# 948848 , Reply# 26   7/18/2017 at 19:50 (337 days old) by jmm63 (Denville, NJ)        

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I made this for dinner on Sunday, it was delicious!!

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