It's Salisbury Steak Day Kids!



This ain't your lunch lady's Salisbury Steak.  This version is hot and hearty and perfect for cold weather!



The starting line-up

Combine the cornstarch with a small amount of consomme.

This is called a "slurry".  It's the magic ingredient that will make your sauce thick later on.

Once you've combined the "slurry" with the remaining consomme, it's time to add the mushrooms.

And the Worcestershire Sauce

And the dried basil...Now set this mixture aside for awhile.

In another bowl, you'll want to combine your beaten egg

Add the bread crumbs

Seasoned Salt time!

Fresh ground pepper of course!

 Get your chopped onion and ground beef in there and mix it up really well.  (You can use your CLEAN hands to do this part.)

Shape the mixture into six patties.

Wash your hands thoroughly.  Sing the Alphabet Song two times while you scrub up. That should be long enough.

Salt and pepper your patties...Nobody likes bland meat.

Get the patties in your saute pan and season the other side.

Fry the patties on both sides until golden brown and no longer pink in the middle.

After you've returned your patties to the sauce, be sure and baste them.

Salisbury Steak Wallpaper

The finished product!  Yum!  The mashed potato demo will follow...Because that Salisbury steak doesn't want to get lonely.  It needs plenty of mashed potatoes!

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Salisbury Steak

¼ cup cornstarch
2 cans beef consommé, undiluted
1 (6oz) jar sliced mushrooms, drained
4 teaspoons Worcestershire sauce
1 teaspoon dried basil
1 egg, beaten
½ cup bread crumbs
1 onion, chopped
season salt to taste
fresh cracked pepper to taste
1 ½ -2 pounds ground beef

In a bowl combine the cornstarch with a small amount of consommé (about ¼ to ½ can).  Mix well with a fork until cornstarch is dissolved and lumps are gone.  Whisk this mixture with the remaining consommé.  Stir in mushrooms, Worcestershire sauce and basil.  Set this mixture aside.

In another bowl, combine the egg, bread crumbs, onion, seasoned salt and pepper.  Add beef mixture and mix well.  Shape into six patties and salt and pepper them well.

In a sauté pan over medium high heat, melt  ½-1 tablespoon of butter (enough to coat bottom of pan.)  Fry patties 8-10 minutes per side or until brown and done in the center.

Remove patties to a platter.  Add sauce mixture to pan, bring to a boil, stirring well.  Reduce heat, and return patties to pan, basting with sauce often.  Cover sauté pan with lid and allow patties to continue to cook and sauce to thicken.  About 5-10 minutes.  Serve over hot mashed potatoes. 

Prep Time:  Approximately 25 minutes  Cook Time:  Approximately 30 minutes