Salisbury steak is a great recipe to have on hand. It's a classic dish that has graced tables across America for decades. When paired with buttered egg noodles, you have a dinner that everyone will be asking for over and over.
This recipe doesn't require a ton of ingredients, which is a bonus for parents who want to keep their grocery budgets tight. Take note of this recipe requiring lean ground beef when you go to the store. That 80/20 ground beef you often buy isn't going to make the cut this time! 93/7 beef should work quite well, or something close to it.
Remember that the leaner the meat, the fewer calories it contains. If health is a priority for you and your family, buying the leanest ground beef you can find will help you reach your goals. This recipe certainly isn't overly indulgent by any means, so families can enjoy this without having to worry too much about packing on the pounds.
You can either serve the buttered noodles beside the Salisbury steak, or put the steak and sauce over the noodles. Ask your family members what their preference is! Some people love putting anything they can over noodles, while others are much pickier. Regardless, we hope you enjoy this recipe!
Salisbury Steak Recipe with Buttered Egg Noodles
¼ pound mushrooms
2 stalks celery
1 medium onion
2 cloves garlic
1 pound lean ground beef
2/3 cup fine plain bread crumbs
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons butter
1 cup beef broth
2 Tablespoons tomato paste
Hot cooked egg noodles with butter
1. Preheat the broiler. Line a broiler pan with foil. Cook egg noodles according to package directions.
2. Coarsely chop the mushrooms, celery, onion, and garlic.
3. Combine half the chopped vegetables with the ground beef, 1/3 cup of the breadcrumbs, the salt and pepper.
4. Form the mixture into patties, a scant ½ inch thick.
5. Place the patties on the broiler pan and broil 4 inches from heat for 5 minutes. Turn over and broil for 7 minutes longer, or until browned on top.
6. While patties are cooking, melt the butter in a medium skillet over medium-high heat until hot.
7. Add the reserved chopped vegetables to the skillet and sauté until the onion is slightly softened, about 2 minutes.
8. Stir in the beef broth, tomato paste, and remaining 1/3 cup breadcrumbs.
9. Bring the mixture to a boil, reduce the heat to medium-low and cover and simmer for about 5 minutes.
10. Spoon sauce over Salisbury steaks before serving. Serve steaks with buttered egg noodles. Makes 4 servings.
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