Now, you'd never know from the MRE reviews in my Journals, but I can actually cook pretty darned well; and this is one of my favorite recipes.


If you've has Salisbury Steaks before in a cheap restaurant, a cafeteria, or from a frozen dinner, chances are you've probably had little more than a hamburger patty, a slice of meatloaf, or a slab of random minced beef --- with or without a gravy, which may also be crudely made (and often without mushrooms).
If that's the case, you've been had; a Salisbury Steak is a specially seasoned dish, not just a bunless "gravy burger".

But seriously, why settle for someone else's lousy imitation, when you can cook it at home?


Ingredients:

1lb Lean Ground Beef

1 Egg

1/3 cup Bread Crumbs

1/3 cup Finely Chopped Onion

1tb Prepared Horseradish

2tb Milk

1tsp Ground Black Pepper

1tsp Salt

1tb Onion Powder

1tb Garlic Powder

12oz of Beef Gravy

1 1/2 cup of Sliced Fresh Mushrooms

3 servings of Cooked Egg Noodles

Butter

Yield: 4 Servings

Directions

Mix the beef, egg, bread crumbs, onion, horseradish, milk, and seasonings in a large bowl --- the best way to do this is with your hands. Form the mixture into 4 flat, oval-shaped patties.

Next, melt the butter in a frying pan over medium heat, and add the patties when the butter begins to brown. Fry the patties in a skillet over medium heat for 10 to 12 minutes, turning once, until they're cooked through. Set aside the patties and keep them warm

Lastly, with the drippings still in the pan, add the gravy and mushrooms, and cook over medium for 3 to 5 minutes. If you're using an "instant gravy", add the water first, then whisk-in the mix.

Serve the patties over cooked egg noodles, and gravy poured over the top.

Recommended side dishes; Mashed Potatoes and Green Beans.


Lastly, here's a couple important notes about the ingredients;
1- Make sure you chop those onions small, or they'll make the patty crumbly!
2- Most recipes for Salibury Steak don't call for onion powder or garlic powder, but I find that they're essential for a rich, savory flavor.
3- Use both the whites AND the yolk from the egg.
4- "Prepared Horseradish" is horseradish that's been ground or grated into a paste, and is found in most grocery stores --- do NOT use horseradish mustard or horseradish mayonnaise!
5- Mushroom gravy works well too (duh).
6- I used White Mushrooms in this recipe --- I have no idea how other mushrooms would taste in this dish.