My husband used to rave about his grandmother’s Salisbury steak, so one week, we asked his mother for the recipe. Grandma Helen is a lovely lady, 96 years-old, God bless her. But the recipe calls for canned gravy. Hello! Canned gravy. Not in this Granola Girl’s house. The recipe for the Salisbury steak is true to Grandma Helen’s recipe, but the gravy is all Semiconservative Granola Girl, so the recipe should probably be called Grandma Helen’s Salisbury Steak with Granola Girl Mushroom Gravy, but that’s too long, so we’ll stick with Grandma Helen’s Salisbury Steak.
Grandma Helen’s Salisbury Steak.
I started by doubling her recipe because it makes a great lunch. Start with 2 pounds of ground meat. We use ground venison, but the original recipe calls for ground beef. Chopped onion, salt, pepper, egg, Worcester sauce, prepared mustard and bread crumbs–in her words, “just enough to hold it together, use you own judgment.”
Mix all of those ingredients and make 8-10 oblong patties. Fry the patties in 1/4 cup of butter in a 12 inch cast iron skillet. Don’t crowd them, so do them in batches. They shrink, so they should fit back in the pan when you let it simmer in the gravy. Remove them from the pan and prepare the gravy.
Semiconservative Granola Girl Gravy
Add more butter if necessary, I used another quarter of a cup. Cook the onions and mushrooms down. Add 3 tablespoons of flour to make a roux.
Slowly add 3 cups of beef broth. Allow the gravy to come to a boil, then reduce the heat and simmer. At this point, return the patties to the pan and allow them to simmer for 20 minutes to an hour.
We serve this over egg noodles or with mashed potatoes. You know how my husband feels about those.
Looking for other ideas for weekend venison meals, check out Venison Sausage Meatballs and Venison Pepper Steaks.
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| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Passive Time | 20-60 minutes |
| Servings |
patties
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- 2 pounds ground venison or other ground meat
- 1 medium onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 eggs
- 2 teaspoons prepared mustard
- 2 tablespoons Worcester sauces
- 2 cups bread crumbs just enough to hold the patties together
- 1/4 cup butter
- 2 medium sliced onions
- 16 ounces sliced mushrooms
- 1/4 cup butter
- 3 tablespoons flour
- 3 cups beef broth
Ingredients
Salisbury Steaks
Mushroom Gravy
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- With you hands, mix all of the ingredients for the Salisbury Steaks, except the butter. Form 8-10 oblong patties.
- Fry the patties in 1/4 cup of butter until cooked to your preference. Do not crowd the patties, prepare them in batches as necessary. Remove from heat.
- In the same skillet, add additional 1/4 cup of butter, sliced onions and mushrooms. Cook until soft (about 15 minutes).
- Add flour to the butter, mushroom, onion mixture. Slowly add the flour so that it is completely absorbed by the butter to create a paste-like consistency.
- Slowly add the broth to mixture. Make sure to add it slowly so that there are no lumps. You cannot get lumps out later. Bring to a boil. Reduce to a simmer and allow to thinken.
- Add patties back to the gravy and allow them to cook together over low heat for 20 minutes to an hour or longer.
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