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Salisbury Steaks

January 28, 2008

For dinner last night, we had salisbury steaks, mashed potatoes (steamed plain potatoes for DD and I), and green beans. It was a pathetic dinner as I usually serve two veggies, a starch, a protein. There was plenty of dessert though!


Salisbury Steaks – Makes four “steaks”/patties

1 pound ground beef (I used ground chuck)
Equivalent of 1 egg (I used EnerG egg replacer)
1/4 bread crumbs (I like Hol Grain’s brown rice crumbs for savory things like this)
2-4 tablespoons of rice milk
Onion soup mix packet (half into patty mixture, half into sauce)
Pepper to taste
1 – 2 cups of water (if you like a lot of gravy/sauce, use more)
1 tablespoon of your thickener of choice (corn starch, flour, xanthan gum, guar gum)
1 cup of mushrooms sliced, or feel free to use canned
Dash of turmeric (if you so desire)

Mix together egg replacer in the bottom of your bowl, then add the ground beef, rice milk, bread crumbs and 1/2 of the packet of onion mix. Ground pepper to taste. If you are using brown rice bread crumbs, DO NOT put them onto your egg replacer as the crumbs turn into a nasty paste. Try to place on top of the meat. Combine. Form into a circle and divy into fourths. Fry in pan till browned on both sides. I do not grease the pan as the meat is fatty. Place the patties on a plate and drain the fat off. Add the water, reserved onion soup mix, and mushrooms. Allow to lightly boil and add your thickener. When thickened, replace your patties and cover. Cover and continue to cook for about 10-15 more minutes.

Serve with your choice of starch.

I have been known to stretch this by simply using 1 1/2 – 1 3/4# ground beef and slightly increasing the amount of bread crumbs (maybe add an additional 1/8 cup) so that I can make 6 patties.

Turmeric: I have been reading and hearing great things about turmeric so I have been adding a dash of it to all of our savory meals. You don’t have to add it and it’s something I’ve only been doing recently. The turmeric doesn’t add much flavor if you only add a dash so you might not even notice it; my husband and toddler certainly don’t.

Brown rice bread crumbs make things very moist and tasty, much moreso than traditional wheat crumbs which simply don’t have the same effect. Of course, they’re twice the price…

This afternoon I’m making an attempt at chickpea nuts. We’ll see how that goes. If it goes well, I’ll post the recipe.


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