A favorite from Peggy’s Restaurant. This recipe is a little different from what we did at the cafe, but not very. We didn’t use spicy mustard in our Salisbury steak at Peggy’s Restaurant, but it adds a little zing that works well at home.
- 1 lb ground beef
- 1 tsp onion salt
- ¼ tsp pepper
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 2 tbsp unsalted butter
- 3 tbsp plain flour
- 2 cups beef stock
- 1 cup water
- 2 tsp spicy mustard
- 2 tsp Worcestershire sauce
- Add onion to a pan and cook in oil for about 2 minutes until onions are translucent.
- Remove half of the onions into a large bowl (to make room for your beef).
- Mix the ground beef, onion salt, and pepper.
- Make patties and roll them in flour.
- Place your patties in a pan and brown both sides (you don't have to cook them through and through. They'll finished cooking in the gravy you'll make next).
- Remove the patties, put them on a plate, and set aside.
- Reduce the pan to low heat, and add butter.
- Once your butter has melted, whisk in the 3 tbsp. flour, beef stock, water, spicy mustard, and Worcestershire sauce until smooth.
- Increase the heat to medium.
- Stir the ingredients, add in the onions you set aside earlier, then add the steaks into the gravy (along with any juices that pooled on the plate).
- Cook for 5-10 minutes, or until your gravy thickens and steaks are cooked through. If your gravy thickens too fast, just add more water.
- When your gravy is just about the right thickness, remove the steaks and put them back onto a plate.
- Taste your gravy, salt and pepper to taste (when it's perfect, you'll know).
- Now just serve up your Salisbury steaks, topped with your delicious gravy!