Salisbury Steak

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When the weather gets cold, who doesn’t crave a savory, hearty dish?  That’s what this dish is–savory and hearty.  And perfect for a nippy day.

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Salisbury steak has gotten a bit of a bad rap, being the epitome of a less-than-nutritionally-beneficial TV dinner, but this one is far from that.  This one is basically a fancy, braised hamburger (the dish was actually developed during World War II as a way to avoid the famous meal with a German name) in a rich and beefy gravy.

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And before I go, a snow picture since that is so rare where I live.

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(trousers from Forever 21 and flats from Target)


Adapted ever so slightly from everyone’s favorite Pioneer Woman!


  • 450 grams / 1 lbs. ground chuck
  • 60 grams / scant 1/2 cup plain breadcrumbs
  • 2 teaspoons dry mustard
  • 1 cube beef bouillon, crumbled
  • 4 heavy dashes Worcesterchire sauce
  • 1 heaping tablespoon ketchup
  • freshly ground black pepper
  • 1/2 tablespoon butter
  • 1/2 tablespoon coconut oil


  • 1 large onion, sliced into thin half moons (or chopped fine, if you are onion sensitive)
  • 2 cups beef broth
  • 4 heavy dashes Worcesterchire sauce
  • 1 heaping tablespoon ketchup
  • 1 teaspoon corn starch
  • kosher salt, to taste
  • freshly ground black pepper, to taste

In a medium bowl, put in the ground chuck, bread crumbs, dry mustard, crumbled bouillon, Worcesterchire sauce, ketchup, and black pepper.  Using two knifes, cut up the meat to combine everything.  Divide the dough into four portions and form them into long patties, gently pressing them together to help them hold their shape as they cook.

In a cast iron skillet over medium heat, melt the butter and coconut oil.  When the oil is shimmering slightly, lay in the patties and sear them until they are a dark golden brown on both sides.  Remove from the pan and set on a plate while you make the sauce.

To begin the sauce, saute the onions for about five minutes, until slightly golden.  Pour in the beef broth, Worcesterchire sauce, and ketchup.  Bring to a boil and reduce heat to let it simmer for 5-7 minutes.  Using the corn starch, mix with a bit of water to create a slurry.  Pour into the sauce and simmer some more, about 3 minutes.  Taste the sauce and adjust the seasonings as necessary.  Put steaks into the sauce and spoon some of it over the steaks.  Let the steaks simmer in the sauce for at least 12-15 minutes (I have left them simmering in the pan for as long as 30 minutes, and they have turned out divine), or until cooked through, spooning sauce over them every once and a while.  Serve straight from the pan with peppery mashed potatoes and buttered peas.

Serves 4 generously


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