Salisbury steak was one of those meals from childhood that I always loved. It was actually one of the first and only meals I ever combined the two things and ate them together. I was one of those kids that ate one thing at a time. But not with Salisbury steak.
Anyway, perusing my favorite recipe websites, I stumbled across this no fail, freezer-friendly recipe. I found the below recipe will make 5 substantial steaks. So typically, I either cook two and freeze three or vice versa.
Depending on how many you’re cooking for – you may want to cook them all!
- 1 1/2 lbs of ground beef (I use one package of ground beef from the store – which is typically close to 1 lb -and I make 5 patties)
- 1 package (6oz) of Stove Top Stuffing mix for chicken
- 1 egg
- 1 1/2 c. water, divided
- 1 Tbsp oil
- 1 jar (12oz) beef gravy
- Chopped fresh parsley
Combine the ground beef, stuffing mix, egg and 1 cup of water in a large bowl. Shape into oval patties.
Heat oil in a large skillet over medium-high heat. Add patties and cook for 5 minutes. Adding a nice brown. Turn the patties, reduce the heat to medium and cook another 5 minutes.
Meanwhile, combine the jar of gravy with 1/2 cup water.
Add the gravy to the skillet, bring to a boil. Cover the pan and reduce the heat to low and simmer for 5 minutes.
During this final stage, prepare your mashed potatoes. I used instant, because I love instant potatoes as described here.
To serve, spoon potatoes on plate and top with meat and gravy.
- I often struggle with the stove top temperatures and what that really means. So for this recipe, medium-high heat means 7-8 on my ancient gas top range, medium heat, 5 and low heat, 2.
- The original recipe says 1 1/2 lb of ground beef makes 6 patties. I use 1 lb and make 5 patties.
- Regardless of how many I cook or freeze, I use the entire jar of gravy. I like my Salisbury steak saucy. If you’re going to cook all 5 or 6 patties you might want to pick up a 2nd jar of gravy, just in case you like it saucy, too.