Salisbury Steak

Growing up most of the trips that my family went on was to my grandparent’s farm in Idaho.  My grandma always had a huge dinner waiting for us that included new potatoes, fresh corn and some form of steak.  We would stuff our faces and then race outside to drive four wheelers around the farm.  This recipe, Salisbury Steak, is one of my favorite meals from my grandma.  It is something you prepare ahead of time and then you let the meat simmer in gravy for several hours making it so incredibly, deliciously tender.

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Cut the steak into serving sizes.  Take a piece of meat and cover it in flour.  With a fork, thoroughly pound in the flour or stab the meat on both sides.  Dip the meat in flour again and set aside.  Repeat for each slice.



Pull the meat out of the gravy.  You might need to doctor the gravy a small bit.  If you want to thin it down, add 1/2 cup water.  You can also add up to a tsp of bouillon to increase the flavor of the gravy.  Serve with mashed potatoes.


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Salisbury Steak

Ingredients

  1. 1 tbsp beef bouillon

  2. pepper

  3. sage

  4. 2 cans cream of mushroom

  5. 6 serving sizes of meat round steak, sirloin steak or even a lean roast

  6. 1 cup flour

  7. 1/2 cup oil

Instructions

Cut the steak into serving sizes. Take a piece of meat and cover it in flour. With a fork, thoroughly pound in the flour or stab the meat on both sides. Dip the meat in flour again and set aside. Repeat for each slice.

Place enough oil in a large skillet to cover the bottom of the pan and heat until hot. Place the meat in the oil and season with black pepper and sage. DO NOT USE SALT. Brown and season both sides of the meat.

Mix two cans of mushroom soup and 1 tbsp of beef bouillon in a slow cooker. Place the browned meat inside and cover with the mushroom soup mixture. Let simmer on low for 5 to 7 hours.

Pull the meat out of the gravy. You might need to doctor the gravy a small bit. If you want to thin it down, add 1/2 cup water. You can also add up to a tsp of bouillon to increase the flavor of the gravy. Serve with mashed potatoes.

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