 Y'all, today we are making a favorite, a family favorite, and that's Salisbury Steak. You know a lot of y'all love it, but lots of times you get it out of the freezer, don't you? So I'm gonna show you how to make it homemade with a delicious gravy, and you'll never grab that frozen stuff again. Let's get started. All right, you're gonna chop up your mushrooms and your onion. You're gonna slice your onions in little rings, and then this was a pretty large onion, so what I'm gonna do is I'm gonna go right down the middle of it as well. I'm using baby bella mushrooms because they were on sale in the same price as white mushrooms. The recipe, of course, calls for white mushrooms because usually they're a lot cheaper, but if you can get something that's better on sale, get it. We sure did. Okay, so there's your onion and your mushrooms. This is gonna be for our gravy. All right, you're gonna chop up two or three green onions for your Salisbury steak. I actually have four because these aren't real big onions. So you're just gonna chop these up and get them in small pieces for your steak. It's gonna go inside your steak. If for some reason you do not have a green onion, I like the taste of the green onion, but you can always substitute it with a regular onion. All right, we're gonna start putting our ingredients in our beef. This is one and a half pounds of ground chuck. We're gonna put our onions in there. We're gonna put a pack of Lipton Onion Soup Mix. Now, if you do not have access to a Lipton Onion Soup Mix, and of course you don't have to have that brand as long as it's an onion soup mix, do not have, let me show you what I mean. When you look at that, you can see it's mostly just beef bouillon with some dehydrated onions so you can throw those two together. I would say use about a tablespoon and a half of beef bouillon and then a couple of tablespoons of dehydrated onions and you should be able to get really close to what this is. Worcestershire, a whole tablespoon. That's a good bet, so I think I'll get out my tablespoon. So it's a tablespoon of Worcestershire sauce. It's a half sleeve of crackers. So if you got a pack of crackers, it's half of that. So there's four of these usually in a box of crackers and I'm using half of a pack. Now these are wheat crackers. They're my favorite. It's premium, brand and wheat. They're my favorite. So of course you can use your regular ones. Whatever you buy is fine. We're gonna add an egg. All right, you're gonna use about two teaspoons of yellow mustard, two tablespoons of ketchup. And I just eyeball this part. And all I got left is black pepper, a half teaspoon. We're just gonna mix this up and I'm gonna use in my hands. Now if you have a stand mixer, you can use a stand mixer to mix it up if you don't wanna touch it, okay? But all you're gonna do is massage it and mix it in with your hands just like you do meatloaf. And if it's really cold and I know mine is, sometimes I do have to take a break and rinse my hands under some warm water. But I'm gonna tell ya, it works really good if you just do it this way. And you do have to kinda turn it over and stuff to get everything incorporated. So you're gonna wanna mix it really good because you don't want like that Worcestershire sauce to sit in one patty. So do a really good job of mixing it in. And you can tell we got plenty of stuff in the Southbury steak. It's gonna be really good. It's got plenty of onion. And the crackers help bind it and the egg does. And it's just gonna be delicious. A lot of people love this recipe. And we're gonna make a wonderful gravy out of these mushrooms and onions and some beef broth that's gonna go over the top of it. Now these are going to bake in the oven. So I'm gonna take this out, put it on the counter. And I'll try to divide it out evenly as I can for the patties that I make. So just kinda put it in a circle and then we're just gonna separate it a couple of times. The best we can. And we can always add a little to one and take away from another. Now I usually just use my hands and make these kind of oblong. They're gonna cook 30 minutes in the oven. So make them a little bit oblong like that. And then once we get them all laid out here together, we can add and subtract to them a little bit to get them all the same size. This one's a perfect size. So we may wind up with a few less, but that's okay. So I've got about five and they're real close to the same size. And they don't have to be perfect, but they should be close. So we're gonna place these on parchment in this baking pan. I've got the oven preheated at 350 degrees and these are gonna go in the oven and they're gonna bake. And they're actually gonna shrink, but they're gonna bake 30 minutes. Right, so there we have our steaks. We're gonna get this in the oven and we're gonna let these bake for 30 minutes. And about 10 minutes before they come out of the oven, we're gonna make some delicious mushroom gravy to go over the top of them. 350, 30 minutes. All right, we are making the mushroom gravy to go along with our Salisbury steak. Okay, so the first thing we're gonna do is mix our beef stock or broth, whichever one you have. We're out of stock. The broth was on sale, so that's what we've got. You're gonna use four cups of it and you're gonna add your cornstarch to it and whisk it in really good. But before we actually make our gravy, you make sure that you whisk it again. All right, so we're gonna get five tablespoons of cornstarch to thicken our gravy with. And so we're actually using cornstarch in this gravy and not flour. Three, four, five. And when you use cornstarch, it will look cloudy in the beginning, but as it cooks, it's gonna turn clear. So whenever you're using a cornstarch as a thickener, whether it's for a diverter or a gravy, make sure you cook it long enough for it to turn a nice, pretty clear color. All right? And this is going to be a light-colored gravy and a lot of people thought it needed to be darker when I did the recipe the first time, but I'm gonna tell you, there's nothing better than this. This is for real beef stock and some simmered mushrooms and some butter and onion. And boy, it's delicious on top of your Salisbury steak. All right, we're going to start our gravy and you can always keep it on a very low temperature to keep it warm while your feeding shouldn't up supper. So we're gonna melt a half stick of butter in here and we're gonna saute our onion and mushroom. And now that butter has melted. We're gonna get our veggies in here and let them start cooking. And you're gonna saute these until they're nice and soft. They're gonna reduce some. We're actually gonna take the vegetables out to make our gravy just so that we could stir it with a little gravy whisk. Now you're gonna have to cook these for a little while because the mushrooms and the onions have a lot of water in them. And so you're gonna wanna cook these. You're gonna see that, see how the juices start to come in there from the mushrooms and onions. So it's gonna get really juicy. And you're gonna cook these until all that juice is gone and just butter is left. So make sure you cook them long enough to get rid of the juicy part. Just cook it on high. I've got a nice non-stick skillet and I just got this one. It's an all clad and I'm excited about it. Jade, are you excited to speak? Here, Jade talks to her daddy. Yeah, at least she looked when I called her name. It's pretty good for a kitten. Okay, you're also gonna put about a tablespoon of Worcestershire in your gravy as well and your garlic goes in after you finish your gravy. It will go in so that it's nice and fresh. But that cornstarch is all in the bottom of there again. So just make sure you do a really good job of whiskin' this really good before you make your gravy. Get there. Couple of more minutes and it'll be ready. All right, these are ready. So we're just gonna put them out here on the spray so that they stay nice and pretty and then we're gonna make our gravy. But first, let me turn this off because our steak is done. It just baked. So we're gonna get it off of here right here so you guys can see it. That's good, dummy. So we're gonna turn our eye back on and start our gravy. You can stir it really good. So this is beef broth, Worcestershire, and cornstarch. In my gravy, I don't put salt because the Salisbury steak is really salty, okay? Typically. So what we do is we make our gravy. The only salt that's in this gravy is the butter. So if you wanna add salt to the gravy, you can while you're cookin' it. But we like it on this steak, just like this, it actually takes really good because the steak has got plenty of sodium in it because of the lifted onion segments. So you're gonna see how this is cookin' and as the cornstarch cooks, it will turn clear. It'll be a darker brown. Now this is not gonna be a real dark brown because this is not gravy mix. If you wanna use a gravy mix, you can, but we're actually makin' gravy out of cornstarch and real beef broth, which is lighter in color. All right, I'm gonna stir it because it's startin' to thicken. And you can tell that it's gonna change color as it gets thick. This gravy you can see is gettin' dark and you're gonna need to stir it while it's thickening. If you don't, your cornstarch is gonna make the gravy lumpy. But it's ready. It's nice and dark in color. So we're gonna get it off. So we're gonna bring the gravy over here. I am going to take my garlic clove and press it into the gravy. And it's a real fresh-tasting garlic when you do that instead of sauteing it with your onion. And remember what I said about the salt. If you wanna add salt to this, be my guest. But if you make it just like this and then you taste it with our steak, I think it pairs perfectly. Then you just add your vegetables and serve it over your steak on the plate. Now see how dark that gets? I know it's smokin' right now, but you can tell that it cleared up and back off for it. All right, and now we're ready to plate this beautiful Salisbury steak. And remember, it's super easy. And I was able to get broccoli done and potato salad done, and even boiled some eggs so you can actually cook other things while this is in the oven. So it's not a hard supper at all. All right, we're gonna grab one of these patties. And I'm just gonna show you how pretty it is, plate it up, very pretty. And of course, you can pile on the gravy, but I didn't wanna do that for the picture. All right, so we're gonna give this a taste in just a sec. Okay, I'm gonna give this a try. And remember, I did not add any sodium to that gravy and I'm gonna let you know if it's good or not. But I'm gonna pile me a little extra gravy on real quick. Cause I love it, love it. I better cut that now, yeah, that's kinda big. Give me some mushrooms and perfectly salted. Absolutely, don't need any extra salt. It is so good. This will be the best Salisbury steak you've ever tasted. I promise. We'll see you next time on Colored Valley Cooks where we cook like our mama's did. Bye, y'all love ya.