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Salisbury Steak


2 lbs. ground beef (used mix ground pork, beef and veal)
Lipton’s Onion Soup Mix
2 eggs
1/4 cup Worcestershire Sauce
1 cup Panko bread crumbs
2 tablespoon olive oil
*a splash of sherry
1 medium onion, chopped
*1 cup cremini mushrooms
1 can of Gluten Free Cream of Mushroom Soup
1 can of low sodium beef broth (used chicken broth)
1/2 teaspoon of herbs de provence
salt and pepper to taste

In a big bowl, add your beef and veal and pork mix, soup mix, eggs, Worcestershire and bread crumbs.  Mix well and make into large patties about 1” thick.

Heat a pan on medium heat for a few minutes let it get nice and hot and add the patties, browning on both sides.

Remove the patties from the pan and place into baking dish.Turn on the oven to 350

Toss onions and mushrooms into the hot pan and add sherry scrape up all the good stuff left in there.  Cook on medium for about 10 minutes, tossing frequently. Add herbes de provence and mix well.

Add the soup and broth to the onions and mushrooms and let simmer for a few minutes.

Pour the gravy over the meat and place in the oven for about 15 minutes.

*I found this recipe in my daily blog reading, it caught my attention thinking I have not made this for years. Thanks to Kharm of A Dash of KharmaIsis for her simple recipe I got to make it again. I just adjusted a few ingredients, I didn’t have peppers so I used mushrooms.  It was a good combination with the earthiness of the mushrooms, it turned out to be one hearty meal with Garlicky Mash Potatoes. enJOY!!!

Source: A Dash of KharmaIsis