I love Salisbury steaks! They remind me of the texture of Salisbury steak, in a way. However, unlike Salisbury steaks, swiss steaks are smothered in a tomato sauce instead of brown gravy. I really enjoy how tender the meat is in these Salisbury steaks. They are perfect for eating with mashed potatoes and green beans. Oh, and don’t forget some freshly baked bread. Such a wonderful after-church-on-a-lazy-sunday meal.
I’ve only made these delicious steaks in the slow cooker. Have any of you ever tried a recipe like this in a Dutch oven? It sounds tasty!
Ingredients
1 lb. Lean Ground Beef
½ cup 4C Bread Crumbs (seasoned)
½ tsp. Morton Salt
½ tsp. Pepper
1 Eggland’s Best Egg
Small Onion diced (about 1 cup) (Optional)
1 – 14 oz Can Beef Broth (or half a carton)
1 – 4oz Can Sliced Mushrooms (Drained)
2 Tbsp. Argo Cornstarch
2 Tbsp. Water
1 Packet Brown Gravy Mix or 1 – Jar/Can Brown Gravy
Instructions
Mix First 5 ingredients together and shape into patties about ¾ inches thick.
Cook patties in a skillet turning once until brown.
Remove from Skillet and place in crockpot or casserole dish.
Add onion mushroom and beef broth; heat to boiling.
Mix water and cornstarch together to make a paste.
Add to boiling mixture with a wire whisk and whisk until gravy begins to thicken.
Add a packet of Mushroom or Brown Gravy Mix and water packet calls for to gravy in
skillet. Trust me, you will need the extra gravy (or you can add a jar of premade).
I then poured the gravy over the meat patties and cooked on low for atleast 3 hours. You
could also bake in oven at 350 for about 30 minutes.
Serve with Mashed potatoes.
Makes 4-6 servings…depending how hungry you are you?
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Quick Tip: Serve this Salisbury steak with mashed potatoes. Yum!
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