Salisbury steaks are a wonderful comfort meal in our family. We usually have them with some form of potato, peas, and gravy of course. I also usually caramelize some onions in the pan drippings as well. When making Salisbury steaks, you want them to hold together, but not have a meatloaf texture. However, starting with a modified panade does the trick of holding them together but retaining a more hamburger like texture.
- 1/2 cup milk
- 10 Tbsp instant potato flakes
- 1 1/4 pound 93 percent lean ground beef
- Salt and pepper
- 4 tablespoons unsalted butter
- 1 onion, halved and sliced thin
- Whisk milk, potato flakes, salt and pepper in large bowl.
- Add beef and knead until combined.
- Shape into four 1/2-inch-thick oval patties and transfer to parchment-lined plate.
- Refrigerate for 30 minutes or up to 4 hours.
- Melt 2 tablespoon butter in large nonstick skillet over medium-high heat.
- Cook patties until well browned, about 5 minutes per side.
- Preheat oven to 300 degrees.
- Transfer patties to oven safe serving platter.
- Heat in oven while cooking onions.
- Add onion and remaining butter to empty skillet and cook.
- Cook until onion is softened and brown, about 10 minutes.
- Serve on top of patties.
- Top with brown gravy.