There’s nothing that says simple delicious goodness like an Old Fashioned Salisbury Steak with Beef Broth Gravy.
Salisbury Steak with Beef Broth Gravy was a regular dish on our family table and it was truly loved by my bright-eyed, character of a grandfather. Grandpa was born in the Southwest in 1901 and he loved to tell tall tales of how he’d been a cowboy in his younger days. Of course, grandpa had never been a cowboy, however, when he was very young, his family drove a covered meat wagon through Arizona and Southern California. My grandfather and his family hunted the wild game and then cleaned, packaged and sold it from their covered wagon.
My grandfather was a meat and veggie kind of guy and nothing made him happier than my grandmother’s pan-fried ground beef patties with beef broth gravy. Grandma would mix ground beef with onion, garlic and herbs and then form patties to pan fry and then serve them with a simple pan gravy. Sitting on the table alongside those ground beef patties were several large bowls of assorted vegetables. Green beans with bacon, creamed corn, honeyed carrots and always lima beans. When the food was done, the table was set and everyone was seated, my grandfather, with a knowing smile on his face and a twinkle in his eye, would give thanks for his delicious “steak and gravy”.
Today I’ve re-created that steak and gravy dinner with my version of an old-fashioned Salisbury Steak with Beef Broth Gravy.
I decided the creamed corn needed a little revision so it became a decadent Corn Gratin and who am I to disturb good ole Southern green beans and bacon so I left those just as grandma made them. The honeyed carrots get a splash of spice and brown butter and the lima beans typically don’t make it to the table. Sadly, I’m not a fan. Of course, now that we’re all grown-ups, there is nothing like following up grandpa’s cowboy meal with a “yippee-yo-ki-yay” Cowboy Bourbon Sour.
So, giddy on up to the table and chow down on this delicious meal and celebrate a season of food, flavor and of course, twinkly-eyed grandfathers. 😉
Delicious Wishes and Loads of Love,
- 1lb ground beef
- ½ cup diced yellow onion
- 3 cloves garlic, finely minced
- ¼ cup fresh bread crumbs, or your favorite brand of bread crumbs (skip the bread crumbs for wheat free or use GF bread crumbs)
- ¼ cup warm milk
- 2 teaspoons Worcestershire sauce
- 1 egg, lightly whisked
- ½ - 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped Italian parsley (optional)
- 1 tablespoon oil, beef tallow or ghee
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 cup organic beef broth
- Dash of red wine (optional)
- ½ cup sliced sautéed mushrooms (optional)
- Salt and pepper to taste
Combine the bread crumbs and warm milk. If you are preparing a wheat free meal, skip this step.
Mix together the ground beef, onion, garlic, bread crumb mixture, Worcestershire, egg, fresh Italian parsley, salt and pepper.
Form the ground beef mixture into 4-6 round patties, pressing slightly thinner in the center of each patty for even plumping during cooking.
Heat a tablespoon of oil in a large skillet over medium to medium high heat. Place the patties in the skillet and pan fry on each side until the beef is done to your preference.
Transfer the patties to a platter.
Turn the heat down to medium and add the butter to the skillet. Just as the butter melts whisk in the tablespoon of flour.
Add the beef broth and a dash of red wine if desired. I like about ¼ cup red wine. Continue to whisk the gravy, pulling up all the yummy brown bits (called fond) off the bottom of the pan.
Once the gravy has thickened slightly, taste for salt and pepper. If using mushrooms, add them to the sauce. If the gravy is too thick add additional beef broth until it’s the desired consistency. For more sauce, the recipe is easily doubled.
Pour the gravy over the patties and garnish with fresh chopped Italian parsley and serve with corn gratin, garlic mashed potatoes and fresh green salad, or roasted veggies.