Every Sunday night during the school year we go to church at 5pm, which is followed by dinner at 6pm and then the kid’s Catechism class at 6:30. We have had to help with the dinners as part of the being “Sunday night parents”. This usually results in Brian and I being the last ones to leave, as it seems some parents think helping only requires them to do the bare minimum and then scoot out the door.
Anyways, they serve a lot of what I would call ‘cafeteria food’, so they can feed the masses. One of those dishes is the ubiquitous Salisbury “Steak”, which our kids seem to really like. My take on this dish is that it is basically just a mini meatloaf with gravy, but okay…it’s “steak”.
I made these this week, and it seemed to go over well. The kids requested I make it again, so that means it is a winner! Of course, anything with gravy gets served with a side of mashed potatoes. I also had some cabbage in the crisper, so I sautéd that up with some red onion, garlic, butter, salt and pepper. A pretty easy meal!
- 2 tbsp Cornstarch
- 1.5 lbs Ground Beef
- 1 Egg
- 4 tbsp Worcestershire Sauce
- 2 cups Beef Broth
- 1/3 cup Breadcrumbs
- 1/2 cup canned Tomato Sauce (+ 3 tbsp)
- 1 pkg onion soup mix
- 1 chopped red onion
- Olive or Grapeseed Oil
- Salt & Pepper
- Whisk cornstarch with 1/2 cup beef broth in a bowl and 1/2 pkg of onion soup mix.
- Heat a large skillet on medium high heat.
- Mix breadcrumbs with beef, egg, salt, pepper, remaining onion soup mix and three tablespoons each of Worcestershire and tomato sauce. Divide into five or six portions (depending on how big you want them. I make smaller ones for my smaller eaters).
- Shape each into a 1/4” thick patty, seasoning again with salt and pepper.
- Add oil to the skillet.
- Cook patties to golden brown for about two minutes on each side. I had to do these in batches for my 6 patties.
- Move patties to a plate. I have a stoneware plate on the back of the stove, that is warmed from the burners around it.
- Add onion to the skillet with salt and pepper, cooking another five minutes. It the pan is too dry, add a little beef broth to keep the onions from burning.
- Remove onions to plate with the patties.
- Add 1 1/2 cups broth with tomato sauce and a tablespoon of Worcestershire to the skillet. Bring to a boil.
- Whisk the cornstarch/onion soup mix mixture into this skillet.
- Adjust seasoning to taste.
- Return patties to the pan.
- Cook about a few minutes to warm meat through and thicken sauce. Serve.