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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 20 min
Cooking: 20 min
Makes: 4 servings

Nutritional Information

Per Serving ()

Calories261
Fat13 g
Protein28 g
Carbohydrates8 g

An excellent source of Iron (25 % RDI) and Zinc (62 % RDI)

This site is brought to you by the Beef Information Centre

Salisbury Beef Steak

Here's a satisfying meat loaf-like beef dish with a tasty gravy recipe that's wonderful accompanied by creamy mashed potatoes. Salisbury Steak is a classic beef dish.
1egg, beaten
2 tbsp (25 mL)dry bread crumbs
1small onion, minced
1 tbsp (15 mL)Worcestershire sauce
½ tsp (2 mL)salt
¼ tsp (1 mL)freshly ground black pepper
1 lb (500 g)Lean or Extra Lean Ground Beef Sirloin or Round*
2 tsp (10 mL)vegetable oil
1 ½ cup(s) (375 mL)chopped mushrooms
1clove garlic, minced
¼ tsp (1 mL)dried thyme or marjoram leaves
1 tbsp (15 mL)all-purpose flour
1 cup(s) (250 mL)beef stock
1 tbsp (15 mL)tomato paste
  1. Combine egg, bread crumbs, half the onion, half the Worcestershire sauce, the salt and pepper in large bowl; mix in ground beef. Form into four 1/2-inch (1 cm) thick patties.
  2. Heat oil in large nonstick skillet over medium-high heat; brown patties, about 2 minutes on each side. Transfer to plate. Add remaining onion, mushrooms, garlic and thyme to skillet; cook, stirring, for 2 minutes or until softened. Sprinkle with flour. Stir in remaining Worcestershire sauce, beef stock and tomato paste. Cook, stirring, for 1 minute or until thickened.
  3. Return patties to skillet; reduce heat, cover and simmer, turning once, for 10 minutes or until digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C).
  • * Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef
  • Tip Peel the potatoes and start them cooking on the stovetop before you begin preparing the patties so both will be ready at about the same time.
  • Tip You can freeze leftover tomato paste. Put tablespoons (15 mL) of leftover canned tomato paste on a waxed paper-lined plate or in ice-cube trays; freeze until firm. Transfer to a small freezer bag and have handy in the freezer to add to recipes.
  • Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)
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