25 July, 2019
Easy Baked Salisbury Steak Recipe – A Great Freezer Meal Option
This easy baked Salisbury steak recipe is easy to double or triple to make for a large gathering or to put in the freezer for when you need a quick homemade meal. I have made this to serve for our Christmas get together at church. The ingredients are not that expensive and I can do a lot of the prep work ahead of time. I usually purchase disposable pans and get the patties made up the day before and put them in the refrigerator. The day of the event, I will make the gravy, pour it over the meat and bake. Since my meat is cold, I might bake it a little longer just to make sure they are done throughout.
I made this recipe for last night’s dinner and I doubled it so that I could put a pan in the freezer. Our local county fair is coming up in a few weeks and this will help out on the days that I am out of the house all day. My kids will be showing dogs and rabbits 4 days and I am helping out with the 4H lemonade booth on 2 days. No time for cooking!
I will set this out to thaw on my way out, then when I get home, put it in the oven to warm up. My dilemma is knowing what to serve to go with it that does not take much time to or effort to make. I know I will be dead tired those evenings and the temptation to buy convenience foods will be great, but if I know dinner is only a “warm up” it won’t be that bad. I would love to hear any suggestions you have for sides!
The store I normally buy meat at was out of ground pork, so I substituted breakfast sausage. I didn’t like it as well as the ground pork, but it was still good. One thing I will do differently next time I substitute sausage is to cut back on the salt if not eliminate it all together. The sausage made it salty enough, so mine were a little too salty but still edible.
Salisbury Steak Ingredients
2 lbs ground beef
2 lbs ground pork
1 large onion – grated
1/4 teaspoon pepper
1 teaspoon salt
1 cup bread crumbs
oil for browning
- Put all ingredients in a bowl except the oil. When grating your onion, grate right over the bowl you are using so that the fine pieces of onion as well of the juice of the onion get used. This really adds a lot of flavor and makes a tender patty.
2. Mix well! I use my stand mixer when I double the recipe because it really makes this job easier!
3. After the meat is well mixed, shape into approximately ten oval patties. In a skillet with hot oil (enough to cover the bottom of the pan) brown both sides of the patties. Continue till all patties are browned. They will not be cooked all the way through. Save your hot oil to cook the mushrooms in. Place the patties in a large baking dish. Set aside while you make the gravy.
8 ounces fresh mushrooms – sliced
2 Tablespoons Better Than Bouillon Roasted Beef Base
4 cups very hot water
3 Tablespoons cornstarch
1/4 cup cold water
- In the skillet with hot oil that you browned the patties in, add the sliced mushrooms and cook till nice and tender.
- While the mushrooms are sauteing, dissolve the beef base into the hot water. You could use bouillon cubes or beef broth for this, but I have found the Better Than Bouillon makes the best gravy!
- When the mushrooms are done, add the beef base water to the mushrooms in the skillet and let it come to a boil.
- Mix the cornstarch and cold water together in a measuring cup. Slowly stir the cornstarch mixture into the boiling beef base and mushrooms while stirring constantly. Mixture will slowly thicken.
- Turn off heat and pour gravy and mushrooms over meat patties.
Bake Salisbury steak patties and gravy in a heated 350 degree oven for 1 hour. If you want, you can add this to a crockpot or slow cooker and cook on a low heat for 5 hours.
For dinner last night, I served this with mashed potatoes, green beans and black eyed peas. I would love to hear your suggestions on what kinds of things I can serve with this during our fair week. I know I will not feel like coming home and mashing potatoes! I was kinda thinking of making sandwiches out of them? Leave me your thoughts in the comment section below!
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