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| OLD - FASHIONED SALISBURY STEAK | |
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4 frozen, chopped sirloin patties, defrosted 3 tbsp. all-purpose flour 2 tbsp. vegetable oil or butter Garlic salt Black pepper 3 tsp. beef-flavor instant bouillon 1 to 1 1/2 cups hot water 1 large onion, sliced 1 (4 oz.) can mushroom pieces and stems 1 tbsp. Worcestershire sauce Coat each side of patties well with flour. Heat oil or butter in skillet until hot. Add patties and brown on both sides. When brown, pour off excess oil. Add bouillon to hot water; stir to dissolve or sprinkle bouillon in skillet and add water and stir to dissolve. Add onion, mushrooms, and Worcestershire sauce. Stir to coat meat. Cover and simmer gently, about 25 minutes or until fork-tender. Serve with mashed potatoes. Makes 4 servings. | |
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recipe reviews #11889
Quentin says:
That was great. I found new ways to cook Moose, deer and Caribou.
#17017
Angela says:
The recipe turned out great! Very easy. I added garlic powder and fresh ground pepper as the patties were browning and then my bouillon and onions. I also used a little water and cornstarch after they were done to thicken.
#93089
Carla (Arizona) says:
This is such a good recipe!I didn't have garlic salt but used garlic powder. Also added the black pepper and galic before I floured up the patties. This is a real keeper.
#168314
Peggy (Indiana) says:
This is such a great recipe. Meat is Delicious. The gravy is so good on mashed potatoes. A big favorite of my family.
#192077
Phyllis (Virginia) says:
Do you drain the mushrooms - or does juice just become part of the gravy you end up with?
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One note: the instructions don't say when to add the Garlic Salt or Black Pepper; so I just put it in with the Worcestershire. Turned out fantastic, and the gravy (with a little flour for thickening) was awesome on the potatoes, too.