Salisbury Steak!

Growing up all I knew about Salisbury steak was that it was those frozen meat thingies. Sure they were ok, but the whole frozen meat, not really my thing. Then I met my meat loving husband and and learned that he enjoys it. I'm really not down with frozen meats in general, so I set out and did the normal research I do when tackling a new recipe and found that it doesn't have to be frozen! I put together the most important parts of this recipe and added a few touches as my own, like the sweet onion. I may have to start doubling up on this, as my kids always ask for more. Make this for your next meal and your meat lover will be sure to love it!

What's cooking in my kitchen this week:
Salisbury steak

What you'll need: 
2 lbs ground beef

1 sweet onion 

4-5 mushrooms
1 beef bouillon cube, crushed
2 cups beef broth
1/2 cup bread crumbs
1 egg
1 tsp garlic powder

1 tsp onion powder
2 tsp salt
1 tsp ground black pepper
1 tsp ground mustard
1 Tbsp ketchup

1 Tbsp worcestershire sauce 

2 Tbsp oil

2 Tbsp corn starch

How to make it:
First you will need to make the "steaks". Put ground beef in medium size bowl and combine with bread crumbs, egg, ground mustard, bouillon cube, salt, ground black pepper, ketchup, worcestershire sauce, onion powder,  and garlic powder until well mixed.

Break down into 8 equal parts and form into oval patties.

Place in fridge for few minutes while slicing up the onion and mushrooms.

Put oil in pan and sear patties on medium-high heat on each side for 3-4 minutes per side. Remove from pan and set aside. 

Sauté onions and mushrooms until soft. Add a pinch of salt, which helps soften the onions.

Add the beef broth and stir until boiling. Add corn starch slurry to thicken. Add a touch more ketchup, worcestershire sauce, salt, and ground black pepper to taste and stir until sauce has thickened. Reduce heat to medium-low and add patties back to pan.

Cook another 8-10 minutes until patties are done. While cooking the steaks, also boil water to make butter herb egg noodles and peas, or your favorite veggie.

Serve with butter herb egg noodles and peas and piece of bread. Enjoy!

Did you know?
On this day in 1873, Justus von Liebig died (born May 12, 1803). He was a German chemist who made major contributions to organic and agricultural chemistry and developed Liebig Extract of Beef, a concentrated liquid meat extract.