Salisbury Steak with Mashed Potatoes and Gravy

I often show you my best, most impressive meals--that's just what foodbloggers do! But I'll share a little secret with you: I don't always eat that way.

No, there are many, many meals that are just plain, old dinners. Meals that I'd never serve company. Regular, inexpensive, stick-t0-your-ribs food. It ain't pretty--but it's good.



Salisbury steak reminds me of happy days, before the work-a-day world, before bad breakups and car wrecks, before I knew what stress was. It reminds me of the play yard behind my elementary school, the monkey bars and the woo-woo tree.

Yes, this is one of our comfort meals for a regular day.

Some people say it should be a piece of cube steak, but I like a basic seasoned ground beef patty, fried and then warmed in a rich gravy. Easy peasy and budget-friendly to boot.


Salisbury Steak and Gravy
serves 4

1 pound ground beef, formed into 4 patties
canola oil
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth or bullion
1 cup beef broth or bullion
salt and pepper, to taste

Season beef patties with salt and pepper and any other seasonings desired. Fry in a little canola oil until well-browned on both sides. Set cooked patties aside; discard excess oil and return pan to the stove over medium heat.

Mix broths together in a 4-cup measure; set aside.

Melt butter in pan and scrape up any browned bits. Stir flour into butter and cook for 2-3 minutes. Whisk in broth, a little at a time, until desired consistency is reached. Set heat to low and return beef patties to gravy. Cover and cook for 10 minutes, stirring occasionally.