Tonight’s recipe is an effort on my family’s part to use ingredients that are in the house and not go to the store. Somehow I feel as though I’m doing depression era recipes! I wish my measurements were more exact for you, but I’m not much on measuring. I just sprinkled and tasted till I had it the way I liked it. The recipe turned out great and everyone really liked it and this will be on the menu from now on.
4 large ground steak shaped into patties * Several Tablespoons of Flour
Onion Powder *Garlic Powder *Thyme
Salt and Pepper
1 Heaping Tablespoon Sour Cream
Beef Bouillon Cubes in 2 cups of water
1 – 2 Tablespoons of Vegetable Oil ( just enough to cover the bottom of the skillet)
Sprinkle both sides of the hamburger steaks with onion powder, garlic powder, thyme and salt and pepper. Then dredge in flour, just enough to coat and shake off the excess. Put enough vegetable oil in your skillet to coat it. Put in your hamburger steaks on medium high and brown on both sides. Once steaks are done and browned remove from pan. Add another one to two tablespoons of flour with a whisk to scrape up all the yummy bits left on the bottom of the pan. Add the beef bouillon cubes in water to the pan and continue to stir with the whisk until everything is mixed together. Then add all of your seasonings again (start with 1/2 tsp. of each). Allow to cook for about 20 minutes on medium low with a lid. Whisk in one heaping tablespoon of sour cream and mix until well blended and put steaks back in. Allow to cook for another 20 minutes and taste; adjust seasonings to your taste. Cook until steaks are warmed through and tender.
Tips: Try the gravy served over hot rice or mashed potatoes. Leftovers! No problem! Make buttered toast, heat up the Salisbury Steak with gravy (add a little water or milk if the gravy gets really thick) and serve it poured over the toast. Instant open face 1950’s comfort sandwich!