Salisbury Steak with Mushroom Sauce
| 1 lb. ground chuck | 1/4 tsp pepper |
| 1 C soft bread crumbs, firmly packed | 3 T bacon drippings |
| 2 eggs, slightly beaten | 1/4 C sherry and 2 T sherry |
| 1/2 C milk | 2 cans (10 oz each) beef gravy |
| 1 tsp salt | 1/2 lb. fresh mushrooms, sliced |
| 1/2 C finely chopped onion | 1/2 C chopped parsley (optional) |
- In a bowl combine the meat, crumbs, eggs, milk, 1/4 C sherry, onion, salt, and pepper.
- Mix well, cover, and chill to make the mixture easier to handle.
- Shape into six patties.
- Brown slowly on both sides in the bacon drippings.
- Pour off the fat. Add the gravy and the additional 2 T of sherry.
- Cover and simmer gently for 45 minutes, turning and basting the patties occasionally.
- Add the sliced mushrooms and simmer another 10 minutes.
- Sprinkle the top with chopped fresh parsley (optional).
- Good served with mashed or baked potatoes.
- Makes 6 servings.
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