The Bizarre History of Salisbury Steak

Ingredients

• 960 g Ground Beef (80/20 lean, preferably 90% lean for less fat)
• 85 g Rolled Oats (old‑fashioned rolled oats, used as a binder)
• 1 large Egg (room temperature)
• 60 ml Water (room temperature)
• 60 ml Beef Stock (low‑sodium beef broth)
• 2 tbsp Nonfat Dry Milk (powdered skim milk)
• 2 tbsp Dehydrated Onions (dry onion flakes)
• 1 tbsp Parsley Flakes (dried parsley)
• 0.5 tsp Black Pepper (ground black pepper)
• 2 tbsp Unsalted Butter (cut into cubes)
• 35 g All-Purpose Flour (for roux)
• 590 ml Beef Stock (low‑sodium, for gravy)
• 0.5 tsp Onion Powder (ground onion powder)
• 0.0625 tsp White Pepper (ground white pepper, a pinch)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to preheat while you prepare the steak mixture.

   Time: PT5M

   Temperature: 350°F

2. Combine Meat and Seasonings

   In a large mixing bowl, break up the ground beef. Add black pepper, dried parsley, and dehydrated onions. Crack in the egg and mix until just combined.

   Time: PT5M

3. Add Binders and Liquids

   Sprinkle rolled oats a little at a time, then add the nonfat dry milk. Finally pour in water and the 60 ml beef stock, mixing gently until the mixture holds together but is not over‑mixed.

   Time: PT5M

4. Form Patties

   Measure out 1/3 cup (about 80 g) of the mixture per patty, pat into an oval about ½ inch thick, and place on an unlined baking sheet.

   Time: PT5M

5. Bake the Salisbury Steaks

   Place the baking sheet in the preheated oven and bake for 25 minutes, or until the internal temperature reaches 160°F (71°C).

   Time: PT25M

   Temperature: 350°F

6. Start the Gravy – Make a Roux

   While the steaks bake, melt butter in a saucepan over medium heat.

   Time: PT2M

7. Cook the Roux

   Stir in the flour and cook, stirring constantly, until the mixture turns a golden brown color, about 8 minutes.

   Time: PT8M

8. Add Stock and Seasonings

   Gradually whisk in the 590 ml beef stock, then add onion powder and white pepper. Bring to a boil, then reduce to a simmer and cook 6‑8 minutes until the gravy coats the back of a spoon.

   Time: PT8M

9. Finish and Serve

   Remove the steaks from the oven, let rest 2 minutes, then spoon the hot brown gravy over each patty. Serve with your favorite side such as mashed potatoes or rice.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g