stew Archives - The Midnight Baker

Stuffed Pepper Stew

Judith Hannemann — Sun, 22 Mar 2020 00:00:23 +0000

A quick stuffed pepper stew that’s hearty and filling. Don’t have a bell pepper? Leave it out and it’s just as good.

Quick And Hearty

Call it a stew or call it a soup–whatever you wish. It can be classified as either, but I think of it more of a stew since there’s more meat to liquid.

The great thing about this stuffed pepper stew is that it’s quick and easy. That means you can get it on the table lickity split when you’re pressed for time.

Another advantage here is that you can use leftover veggies. In fact, it may be the perfect thing to make after St. Paddy’s day when you’re sure to have potatoes and carrots left over.

Pepper Or Not

Whenever bell peppers go on sale, I pick up extra then cut the extras into large pieces to vacuum seal and freeze for use at a later date.

However, if you have none on hand, you can leave it out and this stew will still be very good. There’s not much in it anyway, but what’s there imparts enough flavor that it mimics a stuffed pepper.

Still, there’s lots of good veggies and tomatoes to add an abundance of taste. And one good thing is that for the carrots and potatoes, if you don’t have any of those on hand that’s fresh or leftover, canned will do very nicely and cut the cook time down too.

The Leaner The Better

While 90 per cent ground beef is a bad choice for burgers, it’s an excellent choice for this stew. If you use ultra-lean ground beef, you won’t have to drain it after it browns.

That doesn’t mean you can’t use the standard 80-20 or ground chuck. You will just have to drain it after you brown it. Since I’m lazy and like to keep dishwashing to a minimum, I go with the ultra-lean meat.

The Recipe

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Stuffed Pepper Stew

Easy and economical

Prep Time20

Cook Time40

Course: beef, Dinner, Main, Main Course

Cuisine: American

Keyword: ground beef stew, quick stew recipes, stuffed peppers

Servings: -1

Calories: 2156kcal

Author: Judith Hannemann

Ingredients

2 lbs lean ground beef
1 large onion chopped
2 carrots thinly sliced
2 celery ribs thinly sliced
2 potatoes medium size, cubed
1 bell pepper diced
1/2 cup rice
28 oz can whole tomatoes
2 cups water
1 tsp garlic powder
2 tsp salt
1 tsp pepper
1 tbs sugar

US Customary - Metric

Instructions

Heat a large dutch oven over medium heat. Add ground beef and onion. Cook until no pink remains in the meat; drain.
Add the the remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Remove cover and cook over medium heat until juice is slightly thickened and reduced, about 10 minutes.

Nutrition

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French Beef Stew

Judith Hannemann — Sat, 21 Sep 2019 23:00:39 +0000

The French way to make beef stew!

Beef Stew The French Way

If you’re ready to up the ante on your beef stew, this is a recipe you’re going to love.

I won’t fib and say it’s a “dump-go-forget” type of recipe. This one does involve a bit more work than the usual, but once you taste the results I think you’ll agree the couple of extra steps is worth it.

There’s even a small secret that will improve the flavor of any stew you make. It’s interesting to note that the one small additional ingredient is responsible for the great taste it imparts even though it’s flavor by itself isn’t detectable.

The Meat Is Important

I know you’re thinking that this is a real no-brainer, but ordinary pre-cut stew beef you buy in your supermarket won’t work as well here.

What you’re looking for in this rustic stew is larger pieces. Funny enough, Julia Child always seemed to recommend top round (I believe this is called “topside” in UK). I had a top round roast in the freezer that I wanted to use, so I cut that up into largish pieces about 2 1/2-3-inches. Other good choices are a thick chuck roast or bottom round (silverside). Again, cutting them up yourself into big chunks.

Not only do the larger pieces look much more appetizing, they are easier to turn during browning. And yes, browning is necessary here.

I chose to cook my potatoes, carrots and turnips separately and not in the stew itself. One reason is that I didn’t want them to get mushy and yep, it looks better too.

The Special Flavor

In the French tradition, this stew uses a bouquet garni to flavor the juice. All that is is an assortment of herbs tied up in cheesecloth. If you don’t have cheesecloth handy, then a white paper towel will do. You need to contain the herbs and spices so they don’t actually go into the juice.

The bouquet garni contains fresh parsley–you can use the stems and reserve the leaves for something else–a bay leaf, some thyme and 2-3 whole cloves. Yes, cloves!!! And that’s the secret to the wonderful flavor of this stew. You don’t actually get a clovey taste. In fact, you couldn’t detect it’s flavor, but it imparts something so wonderful to the flavor. I might add that I’m not a lover of cloves so I was a bit skeptical when I saw the original recipe in one of Julia Childs’ books. However, I tried it and I’m glad I did. The flavor is outstanding.

The Recipe

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French Beef Stew

The most delicious beef stew you’ll ever make

Prep Time20

Cook Time3 15

Course: Dinner, Main, Main Course

Cuisine: French

Keyword: beef stew, comfort food, french recipe for stew, stew recipe

Servings: 8

Calories: 437kcal

Author: Judith Hannemann

Ingredients

3 lbs top or bottom round cut into large chunks
1 tbs butter
1 tsp oil
1/2 tsp salt
1 cup sliced onions
1 cup carrots
1 1/2 tbs oil
1-3 cups red wine
1 1/2 cups beef stock
1 cup chopped tomato
5 fresh parsley stems
3 whole peppercorns
4-5 sprigs fresh thyme
2-3 whole cloves
1 bay leaf
2 tbs cornstarch
2 tbs dry white vermouth
3-4 cooked turnips cut in quarters
5-6 small cooked whole potatoes
1 cup cooked baby carrots

US Customary - Metric

Instructions

Heat the 1 tbs butter and 1 tsp oil in a large heavy skillet over medium heat. Brown the meat on all sides. You may have to do this in shifts. Place meat on a plate and set aside.
Heat a large (5-6qt/L) dutch/French oven over medium heat. Add the 1 1/2 tbs oil, sliced onions and carrots. Saute until onions are translucent. Add the meat to the dutch oven, then pour in the red wine, chopped tomatoes and enough beef stock so the meat is almost covered (it’s ok if it’s not completely covered).
Wrap the parsley stems, peppercorns, fresh thyme, cloves and bay leaf in a piece of cheesecloth. Tie to secure and drop into the liquid in the pot. Bring to the simmer, cover and cook over low heat for 2-3 hours, or until meat is tender.
Place a colander in a large bowl and dump the contents of the dutch oven into the colander, reserving juice. Discard the onions, carrots and bouquet garni (herbs in the cheesecloth).
Place the meat back in the dutch oven and add strained juice. Mix the cornstarch and wine/vermouth until smooth. Mix into the hot juice and stir over low heat until thickened. Cook for 2 minutes.
Add the cooked turnips, potatoes and carrots and heat through.

Notes

Use any veggie you like with stew. I used carrots, potatoes and turnips.

Fresh herbs are recommended for this since the flavor is better.

Video

Nutrition

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Copycat Cracker Barrel Beef Stew

Judith Hannemann — Sat, 19 May 2018 23:00:13 +0000

Now that it’s off their menu, you can make Cracker Barrel’s beef stew at home!

Thank Goodness For Copycat Recipes!

About a month ago, my neighbor and I took a trip to Cracker Barrel because we wanted to treat ourselves (and not cook that evening LOL). Both of us had our favorites that we looked forward to eating.

However, it’s been a long time since we visited. We were disappointed to learn that many of the dishes we liked were removed from the menu. Needless to say, we were not happy campers.

Then a couple of weeks ago, a reader emailed me with a request for Cracker Barrel’s beef stew. I learned from him that this, too, was removed from the menu. I told him of our experience and he understood full well how we felt. In fact, he told me he nearly cried when they took the strawberry shortcake off the menu. I honestly wonder why very popular items disappear from a restaurant’s offerings. My idea is that if it ain’t broke, don’t fix it–especially when stuff is popular.

So here is a credible copycat that I adapted from Noshing With The Nolands, for their stew! Now you can make it forever at home!

Beef Stew In The Summer?

You bet! Comfort food really knows no season.

You can easily convert this to make it in the slow cooker and even better in the Instant Pot or any pressure cooker. The Instant Pot is a better choice in my opinion because you can also brown the meat in it. And in the same pot so no extra dishes to wash!

Don’t Skip The Browning!

Although you may be tempted to bypass this step–don’t do it.

If you think the flour should be reduced–again, don’t do it.

These two things are absolutely essential for the proper flavor. The combination of the browned bits and the slightly “toasted” flour are the key to the great taste of this stew.

The Recipe

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Copycat Cracker Barrel Beef Stew

This hearty stew is a copycat recipe for Cracker Barrel beef stew. It makes the perfect Sunday dinner!

Prep Time20

Cook Time1 30

Total Time1 50

Course: beef, Main Course

Cuisine: American

Keyword: beef stew, copycat recipe, Cracker Barrel recipes

Servings: 4 -6

Calories: 543kcal

Author: Judith Hannemann

Ingredients

1 pound stewing beef in medium sized chunks
3 tablespoons vegetable oil divided
Salt and pepper to taste
1/2 cup flour
1 onion chopped
4 medium potatoes cut into chunks
5 carrots peeled and cut into chunks
2 large turnips cut into chunks
1 quart beef stock high quality see NOTES
1 beef bouillon cube like Herb-Ox
3 sprigs fresh thyme or 1/4 tsp dried
1/4 cup ketchup
1 cup peas

Instructions

Mix the flour with salt and pepper to taste, and toss with the meat.
Add 2 tablespoons of oil to a large pot and over medium high heat brown beef in flour, add all the flour.
Stir often so the flour and meat doesn't burn, but browns nicely. Remove meat to a plate.
Add the last tablespoon of oil and saute the onion until translucent scraping up an browned bits from the meat.
Transfer the meat back to the pot, add the potatoes, turnips and carrots. Add the stock, thyme and ketchup. Stir well to combine.
Simmer over low heat, stirring often for 1 1/2 hours. Adjust seasoning. Remove thyme sprigs if using fresh.
Add frozen peas just before serving. Stir to defrost and serve.

Notes

I use Better Than Bouillon, about 3 tbs to the quart of water

Nutrition

*Post may contain affiliate links
**Adapted from Noshing With The Nolands

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Instant Pot Beef Stew

Judith Hannemann — Sat, 09 Sep 2017 23:00:48 +0000

This family pleasing beef stew is ready in less than one hour! Your Instant Pot is the secret.

Cooked-All-Day Taste In 60 Minutes

Love that great flavor you get when beef stew is cooked for hours? If you’d like that taste in less than one hour, then you’ll flip over this stew made in the Instant Pot.

Of course the Instant Pot, or any electronic pressure cooker, will produce the taste of long cooking dishes. In fact, one of my most popular recipes, Roadhouse Ribs, takes less than 30 minutes using the pot.

Because the pot cooks at a temperature higher than water boils and under pressure, the flavors infuse perfectly.

This appliance is a boon to anyone who works all day and doesn’t have time to fuss once they get home. Old-fashioned meals can be made on the double-up!

Beef Stew: Add Your Favorite Things

My favorite things to add are pearl onions, potatoes, turnips and carrots.

That combination seems to impart the best flavor to the gravy…at least for me.

There’s no hard and fast rules here, so add your favorites. The only veggies I would say are a must to add are the carrots and the potatoes. They’re fairly traditional and I think most folks always include them. I often add peas at the end for a pop of color. All I do is run frozen peas under warm water to defrost them. The heat from the gravy will completely cook them.

Subtle Herb Flavor

This beef stew gets a very subtle flavor from two of my favorite herbs–rosemary and thyme.

There isn’t much added, merely a small sprig of each, but it accounts for the great tasting gravy. There’s just enough to give it a certain flavor, but not too much that it’s overpowering. Since rosemary can be an overpowering herb, I’d advise using a sprig about 2-inches long. Of course if you like an intense flavor, add another sprig of the same size or one large one.

Other Brands Of Electric Pressure Cookers

Instant Pot and many other electric pressure cookers have pre-set cycles. “Meat/Stew” on the Instant Pot (and Wolfgang Puck 7-in-1) is high pressure and 20 minutes. (Thanks to reader Sarah for bringing this to my attention).

The Recipe

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Instant Pot Beef Stew

This family pleasing beef stew is ready in less than one hour! Your Instant Pot is the secret.

Prep Time10

Cook Time15

Total Time25

Course: beef, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: beef stew, Instant Pot

Servings: 6

Calories: 295kcal

Author: Judith Hannemann

Ingredients

1 lb cut up stew meat chuck, top round, shoulder
1/2 cup flour
2 tbsp butter
2 cups beef stock
4 large potatoes cut in 1-inch chunks
1 bag 14 oz frozen pearl onions (don’t defrost)
1 cup carrots cut in 1-inch chunks
3 turnips cut in 1-inch chunks
8 oz fresh mushrooms quartered
2 cloves garlic minced
1 sprig about 3-inches rosemary -OR- 1 tsp dried
3 sprigs fresh thyme -OR- 1 tsp dried
2 tsp salt
2 tbsp tomato paste
1 tbsp worcesteshire sauce
1 tbsp soy sauce
2 tsp brown sugar
1/2 cup peas

Instructions

Place flour in a large bowl, add meat and toss to coat.
Set Instant Pot on Saute (medium heat setting). Add the butter. When butter sizzles, place the meat in the pot to brown on all sides.
Pour the stock in the pot and scrape up the browned bits at the bottom.
Add the vegetables, onions, herbs, salt, garlic, tomato paste, worcestershire sauce, soy sauce & brown sugar. Stir well.
Cover, seal and set on Meat/Stew, Reduce pressure naturally (takes about 15 min). For other branded pots, see the post above for guidelines.
Stir in the peas (they will cook from residual heat)
You can thicken by mixing 3 tbs cornstarch in 1/2 cup water—stir in and bring to a boil.

Nutrition

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Hungarian Goulash

Judith Hannemann — Sat, 10 Sep 2016 23:00:33 +0000

Classic Hungarian Goulash is surprisingly easy to make in one skillet.

The Classic Stew

This goulash is probably the first thing anyone thinks about when fancy stew is mentioned.

I was never a stew lover, so this was one meal I’d avoid like the plague. However, authentic goulash was one of the dishes that was prepared in this online cooking course I took and the flavoring intrigued me. The chef was teaching a lesson on spices and their use in various regions of the world. The goulash was one of his entries for northern Europe.

Ingredients That Include A Surprise

I sat up and took notice when the chef included crushed caraway seeds. They are most likely responsible for the great flavor in this goulash. There is no overpowering caraway taste, in fact, you don’t really taste caraway at all. However, it blends in with the other spices and really kicks up the flavor. I think it’s the ingredient that ties this all together.

Another caveat here is to use fresh paprika and a high-quality paprika too. You just can’t use the variety you find at your local dollar store or the standard one on the supermarket shelf. Smoky paprika works best here. Spanish Pimentón dulce (mild) was what the chef used, but he also said the Hungarian variety works equally as well. He also added that if you wanted to introduce a bit of heat, it’s best to use the mild paprika and add a dash or two of cayenne pepper.

His recipe included marjoram, but oregano may be substituted if you don’t have marjoram. Just use a tad less. I also found this made the chef’s way was a bit too tart for my taste so I added about a teaspoon of sugar.

One Pot Meal

This is a complete one-skillet meal since it contains meat, veggies and potatoes.

I guess you can make this in the slow cooker, but since browning the meat and sweating the onions are necessary for the flavor, that’s one step I wouldn’t omit. Neither is adding the paprika to the hot ingredients, because that wakes up it’s flavor. Made on the stovetop, this goulash only takes a little more than an hour. Therefore, I recommend preparing it that way.

The Recipe

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Hungarian Goulash

Classic Hungarian Goulash is surprisingly easy to make in one skillet. It's a rich, hearty stew, perfect for a comfort food dinner.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: Hungarian

Keyword: goulash, Hungarian goulash, stew recipe

Servings: 4

Calories: 426kcal

Author: Judith Hannemann

Ingredients

1 lb stewing beef chuck, shoulder, shank cut into 1-inch cubes
1 large onion sliced
2 cloves garlic minced
3 tbs Hungarian or Spanish smoked paprika see NOTES
2 tsp caraway seeds crushed
3 tbs olive oil
1/4 cup white wine
2 cups chicken stock
1/2 cup chopped green pepper
2 cups diced potatoes
3/4 cups diced tomatoes
1 tbs sugar
3 branches fresh thyme or 1/2 tsp dried thyme leaves
3 sprigs fresh oregano or marjoram, or 1/2 tsp dried
1 bay leaf

Instructions

Heat a large skillet or saute pan over medium high heat. Add oil and heat until oil shimmers (it should shimmer when you add it if the pan is hot enough)
Place beef in the hot pan and brown well on all sides.
Add onion and cook until translucent, then add the garlic, caraway and the paprika. Stir well.
Deglaze the pan with the wine then stir in the chicken stock. Cover and cook for approximately 45-60 minutes over low heat or until beef is almost tender.
Add the potatoes, green peppers, sugar, tomatoes and herbs. Cover and cook for 30 minutes longer or until potatoes are tender.
Remove cover, increase heat to medium high and reduce sauce by 25%.
Top each serving with a dollop of sour cream, then top that with the carrot salad (recipe in NOTES)

Notes

Smoked paprika is recommended. The mild variety is preferred. If you want any "heat" to this, add a dash or two of cayenne.
Carrot Salad: 1 cup cooked baby carrots cut into matchstick pieces, 3 tbs chopped fresh parsely, juice of 1/2 lemon. Place all ingredients in a small bowl and mix well.
Crock Pot--prepare as in original recipe up to deglazing the pan. Then transfer the skillet contents to the crock pot and add the rest of the ingredients. Cook on low about 5-6 hours, high about 3-4 hours. Times are my best guess as I didn't prepare this in the slow cooker.

Nutrition

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Chicken Gabriella

Judith Hannemann — Sun, 01 Nov 2015 00:00:21 +0000

A rustic Italian chicken stew, chicken gabriella is fancy enough to be served to guests, easy enough for a weeknight meal.

I fell in love with this recipe when I first saw it on Epicurious. Not only did it look delicious, but it was quick and easy too.

The original seemed to have too much rosemary for my taste so I cut that in half. Also cut the sage to 3 large leaves. To me, it’s better to have a whisper of flavor rather than it be overpowering and rosemary and sage are not only overpowering herbs, but too much tastes medicinal and to me, ruins the flavor.

Cutting down on the herbs was the correct choice, at least for me. This chicken had a wonderful flavor–bold but not overpowering, I also added a tablespoon of butter for that extra flavor and butter seems to meld flavors, unlike using oils alone.

I didn’t cut up a whole chicken. I’m not sure I really understood the originator’s description of how the chicken should be cut. It sounded a lot like the way the Chinese cut up a whole chicken. However, I intended to use parts anyway, so the butchering was a moot point to me. I used boneless skinless thighs–because they were on sale this week and I thought they’d be perfect for this.

Drumsticks would work too–not sure about breast, but my intuition tells me it would be good as well. I just thought the bold herb flavor needed a deeper chicken flavor, i.e. dark meat. But that’s only my individual taste. Use whatever you prefer.

This is SO good, it really doesn’t need any salt, which makes this an excellent meal for those watching their salt intake. Before you add, taste it. The salt is added in the final stages of cooking anyway. I do believe it’s the splash of lemon that makes this so tasty it doesn’t need any salt, but your mileage may vary, so salt to taste.

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Chicken Gabriella

A rustic Italian chicken stew, chicken gabriella is fancy enough to be served to guests, easy enough for a weeknight meal.

Prep Time15

Cook Time40

Total Time55

Course: Chicken, Comfort Foods, Everyday Meals, skillet dinners

Cuisine: American

Keyword: chicken recipe, skillet dinner

Servings: 4 -6

Calories: 721kcal

Author: Judith Hannemann

Ingredients

2 lbs chicken thighs or drumsticks skin removed
2 onions chopped
3 sprigs fresh rosemary
4 fresh sage leaves
1/4 cup extra-virgin olive oil
1 tbsp butter
1 cup dry white wine
1 lemon
salt & pepper to taste

Instructions

Remove the leaves from the rosemary sprig; discard stem and chop the leaves very finely.
Chop sage leaves finely.
Heat a large skillet (about 11-12 inches) over medium heat.
Add chicken, rosemary, sage, onion and olive oil; stir to coat well.
Cook until chicken is golden brown and onion begins to brown, about 20 minutes.
Add wine, bring to boil. Reduce heat, cover and cook for about 20 minutes, or until chicken tests done by either the juices running clear or internal temperature is 175 degrees F.
Add butter to the pan and mix well until blended.
Cut lemon in half and squeeze juice over chicken
Serve over pasta or rice

Nutrition

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Beef Ragout

Judith Hannemann — Tue, 20 Oct 2015 23:00:56 +0000

Beef stew or beef soup? You decide which way you want this!

Now here’s a real bonus meal if I ever did see one!

I made this with the ends of a bottom round roast I originally cut up into steaks to make my chicken fried steak for some guests a week or so ago. I’d used the solid center portion for the steaks and froze the other portion that’s not quite so solid.

Yesterday, I defrosted that meat and cut it into smaller cubes. It makes excellent stew meat and it’s more economical than buying it pre-cut. I look at it this way–I cut off the hunk that’s to one side of the fat that runs through the center of a bottom round and use that for either a pot roast or braising, then have the piece on the other side of the fat to use as stew or soup meat.

The ingredients here are really simple and I bet you have them all! When I say it’s your choice whether it’s soup or stew is your decision to thicken. Thicken it, and you’ve got stew with great-tasting gravy. Leave it alone and it’s a fantastic beef soup that’s a complete meal.

I use a packet of brown gravy mix made up per packet directions as a seasoning–it doesn’t make the gravy because too much liquid accumulates in the slow cooker for it to become thick. If you’d prefer to go the all-natural route or you are watching your sodium intake, then just replace that combo with 1 cup of reduced-sodium beef stock–commercial or homemade.

Likewise with the potatoes–I used canned with this, but quartered regular potatoes put in the slow cooker at the beginning with everything else, can also be done.

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Beef Ragout

Beef stew or beef soup? You decide which way you want this!

Prep Time10

Cook Time8

Total Time8 10

Course: beef, Comfort Foods, Everyday Meals, Slow Cooker, soups

Cuisine: American

Keyword: beef stew

Servings: 4

Calories: 362kcal

Author: Judith Hannemann

Ingredients

2 lbs lean beef stew meat cut in cubes (I used bottom round)
1/4 cup chopped onions
1 cup carrots
1 cup fresh mushrooms sliced in half
1 can whole potatoes cut the potatoes in half -OR- 5 medium fresh potatoes, quartered
1 clove garlic crushed
1 pkg brown gravy mix
1 cup water
2 sprigs fresh thyme or 1/4 tsp dry

THICKENING

3 tbsp flour
1/4 cup water

Instructions

Place carrots, mushrooms, garlic and onions (and fresh potatoes if using) in the bottom of a 4-5 quart slow cooker.
Place beef on top.
Add thyme
Mix up the gravy mix and water so there are no lumps.
Pour gravy mixture over the beef & veggies.
Cover and cook on low 6-8 hours, high 3-4 hours
If using canned potatoes, add them to the slow cooker during the last hour of cooking.
To thicken, mix the flour & water. Turn cooker to high and stir in the flour/water mixture. Stir until it begins to thicken. Cover and cook on high for 15 minutes.

Nutrition

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Easy Salisbury Steak

Judith Hannemann — Sun, 10 Nov 2013 00:00:00 +0000

Easy Salisbury Steak

An old comfort favorite. Ready in 30 minutes.

Salisbury steak is a dish I always loved.

Making the “real deal” is pretty time consuming–and TOTALLY worth it if you have time (click here for a great recipe from A Family Feast), but a lot of people don’t nowadays.

I’ve made the standard quickie version that used cream of mushroom soup and it’s very good. Always did that top-of-stove, but like everyone else, had trouble with the patties falling apart. It’s a very soft mixture.

But I wanted to try something a bit different, but still keeping to easy. So I figured I’d try golden mushroom soup because the flavor is excellent and I felt it would blend well with the flavor of the patties.

To counteract the softness, I used LESS soup in the meat. I think the original recipe calls for 1/4 cup or more. I reduced that.

To stop the meat from falling apart or breaking when browning on the stove top, I decided I’d do it oven style, and that was a good decision. The patties kept their shape and when the casserole dish is covered for at least half the cook time, they cook pretty quickly. Cover can stay on for the entire cook time, but you can also remove it for the last 10 minutes or so to evaporate some liquid if you want a thick gravy or to brown/crust slightly. It’s up to you.

Served with good ol’ mashed potatoes, this is comfort food at it’s best. Buttered noodles work well too, but remember to use very lean ground beef. I’d even recommend buying a piece of cheaper london broil and grinding it yourself if you have a food processor, Ninja or meat grinding attachment for a stand mixer. That way you control the fat.

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Easy Salisbury Steak

Salisbury steak is an old comfort food favorite. This easy version is ready in 30 minutes.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Keyword: beef recipes, comfort food, salisbury steak

Servings: 4

Calories: 290kcal

Author: Judith Hannemann

Ingredients

1 lb very lean ground beef recommend 93%
3 slices white bread
10.5 oz condensed golden mushroom soup
2 tbsp milk
1 cup sliced mushrooms
2 tbsp finely chopped onion
2 tbsp milk
1 egg beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp thyme optional
1/4 cup milk or up to 1/2 cup, as desired
1/2 tsp Gravy Master or Kitchen Bouquet optional

Instructions

Preheat oven to 350 degrees F. Lightly spray a shallow 1.5 quart baking dish or a 11 x 7-inch baking dish.
Using a food processor, Ninja or your hands, process sliced bread into small crumbs to make soft breadcrumbs. Place in a large bowl.
Add the beaten egg, 2 tbs milk and 2 tbs of the condensed soup; stir well. Add the ground beef, onion, salt, pepper, garlic powder and thyme if using. Mix well. Shape into 4 "football" shaped patties about 1-inch thick; place in prepared pan.
In a separate bowl, combine remaining soup concentrate, mushrooms, Gravy Master if using (this is merely for a richer color and not necessary for any flavor) and 1/4 cup of the milk. Stir until smooth. There is a range for the milk--the 1/4 cup is for thicker gravy, the 1/2 cup is for thinner gravy or if you just want more gravy (but it'll be thinner). Feel free to use more or less, but always start out with the lower amount.
Pour the soup mixture evenly over the patties in the pan. Cover either with a lid or aluminum foil. I used a Corning Ware pan that had a lid, but foil will work just fine.
Bake at 350 degrees F for about 30 minutes, or until patties are cooked all the way through and have an internal temperature of 160 degrees F.
Serve with mashed potatoes or buttered noodles.

Nutrition

Easy Salisbury Steak

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