Whit's Salisbury Steaks

Salisbury Steaks

2 eggs, slightly beaten
1 C milk
1 C dry bread crumbs
2 T minced onions
4 t parsley flakes
salt & pepper to taste
1/4 C flour
2 beef bouillon cubes crushed to a powder
1 can condensed beef consomme
2 1/2 C cold water
1/4 t kitchen bouquet
2 lb ground beef
1 T butter
1/2 C water


In a large mixing bowl combine eggs, 1 C water, bread crumbs, onion, parsley, salt and pepper. Mix well and let stand for 10 minutes.

While mixture is standing, put flour, crushed bouillon and consomme in a quarte sized jar and shake to mix. Add 2 1/2 C cold water and kitchen bouquet and shake to mix again. Set aside.

Combine ground beef with bread crumb mixture. Mix and shape into 8 oval patties about 4 1/2 inches long.

Sear patties in melted butter in skillet on high heat. Lower the heat, add 1/2 C water. Cover and simmer for 10 minutes. Remove steaks and cover with foil.

Shake jar to mix gravy thoroughly. Pour into skillet and heat over medium-low heat, stirring until gravy thickens and bubbles. Serve over steaks and mashed potatoes.

(This recipe can be frozen into 4-8 individual meals. If freezing, cool gravy by immersing the skillet in a sink of cold water and stirring frequently so that the gravy will not form a film. Then divide cooled gravy equally over meat and potatoes and freeze.)