Salisbury Steak

This is a childhood favorite. I used to love lunch at school on Salisbury Steak day! I'm sure my Salisbury Steak is a little more elevated than your average high school cafeteria...at least I hope so. lol

Ingredients

FOR THE Steaks:

• 2  lbs ground beef
• 1/2 cup Italian Bread Crumbs (you can also use plain bread crumbs and season with Italian Seasoning)
• 1 medium yellow onion minced (cut REALLY small)
• 3 Tbsp Garlic Powder
• 1 tsp Garlic salt (or 2 tsp regular salt)
• 1 tsp pepper
• 4 beef bullion cubes
• Tbsp olive oil
• 
  

    FOR THE Gravy:

• 2  15oz can Cream of Mushroom
• 1/2 cup chicken broth
• 1 tsp garlic salt
• 1 tsp pepper
• 
  

    UTENSILS YOU WILL NEED:

• Frying Pan 
• 9x13 baking dish
• medium to large mixing bowl
• Cutting board
• Cutting knife
• Firm spatula
• Silicone or Plastic Serving Spoon

Directions

1. Preheat oven to 350
2. Hand mix all steak ingredients (minus olive oil) in mixing bowl
3. It sounds counterproductive but trust me. Before you begin making you steak patties, take a small palm-full of vegetable oil and rub hands together like rubbing in lotion. This will keep the meat from sticking to your hands and makes washing your hands after SOO much easier. 
4. Pour 1 Tbsp olive oil in frying pan and turn heat onto medium to medium-high heat. 
5. Form steak patties by hand You can place the patties in the hot pan as you form your patties. The patties will be slightly larger than a hamburger patty and more oval than round.
6. Sear (brown) patties on both sides. Time will vary with different pans but on average only take about 2 minutes. We are not cooking these all the way through just getting a nice brown color on the outside.                                                               
7. Once seared, remove each patty with the spatula and place into 9x13 baking dish
8. Repeat steps 5 & 6 with second batch. 
9. Once all beef has been browned, turn heat down to medium and drain excessive oil/grease leaving all browned bits in the pan
10. Using the same pan, add 2 cans cream of mushroom soup. Using serving spoon, stir well. The soup will start pulling up all the little browned/burnt pieces left behind from the seared steaks. This is called deglazing. This is SO much of the yummy flavor in the gravy you are making.
11. Add chicken broth, salt, and pepper and heat through. 
12. Slowly poor heated gravy over the steaks
13. Slide baking dish in the preheated oven on the middle rack and bake for 30 minutes

    This gravy goes SO well with mashed potatoes and your choice of vegetable. This recipe made 7 patties, including one toddler size patty. No one in my house was able to eat more than one steak with the sides. Enjoy!