Recipe courtesy of Sokolowski's University Inn

Salisbury Steak

  • Total: 2 hr
  • Prep: 10 min
  • Cook: 1 hr 50 min
  • Yield: 12 servings
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6 ounces minced onion

1 ounce minced garlic

3 tablespoons butter

2 pounds ground beef

4 eggs

8 ounces bread crumbs

4 ounces chopped flat leaf parsley

12 ounces cooked and diced button mushrooms

2 ounces butter

2 ounces flour

24 ounces veal stock

1 pound sliced button mushrooms

2 red onions, sliced 1/2-inch thick, grilled


  1. Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside. In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes. Garnish with grilled onions and serve.
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