Nostalgic TV Dinner Classic Reimagined: A Lip-Smacking Salisbury Steak Makeover!

Perhaps best known as an iconic TV dinner, Salisbury steak has been a favorite dinner in my family for decades.

It’s such an old school, comforting meal from back in the day.  So, in honor of National TV Dinner Day, September 10th, let’s revisit a classic.

 A journey down memory lane

When I was a kid, it was a very special occasion for me to get a TV dinner. That was reserved for those rare times when my folks went out and I had a babysitter.

Do you remember the ones in the aluminum pans with the individual compartments for each food? At eight years old it was so exciting. A whole miniature meal, all for myself.

My favorite was the Salisbury steak dinner with whipped potatoes that had a yellow square of what we can only assume was a pat of butter, a compartment with peas and perfectly square carrots and the upper center compartment had a gooey chocolate brownie! Oh, the  joy! The bliss!

Now you can find everything can frozen and zapped in the microwave.  Kids today just don’t understand the excitement. Boy, I sound ancient. Get off of my lawn!!!

But I digress . . .

In this updated recipe, we’ve ditched the canned and packet ingredients of yesteryears and opted for a made-from-scratch approach. The result? A lip-smacking, savory delight that will leave you wondering why you ever settled for the frozen alternative. By using quality ingredients and a touch of culinary finesse, we’ve breathed new life into this timeless classic, making it even better than you remember.

 

CLASSIC SALISBURY STEAK WITH MUSHROOM GRAVY

Yield: 4 servings  Time: 45 minutes to an hour

Serving suggestion: mashed potatoes and peas and carrots.

What You’ll Need:

1 onion, half minced, half sliced into rings

1 ½ tablespoons olive or vegetable oil, divided

1 ½ pounds hamburger (85/15, you want these juicy)

¼ cup breadcrumbs or crushed crackers

1 egg, slightly beaten

1 tablespoon horseradish

1 tablespoon Worcestershire sauce, divided

Salt and pepper to taste

3 cups mushrooms, sliced

1 (14.5 oz.) can beef broth, low sodium

1 tablespoon cold water

2 teaspoons corn starch

 

Here’s How:

The onion:

Start with the onion. You need some onion that’s minced and some in  rings but only need one onion total. To clarify – you’ll cut the onion in half. You’ll finely mince one half and thinly slice the remaining half into thin rings or half-moons depending on which direction you sliced the onion.

Diva tip:

If you’re serving mashed potatoes, start them now or they won’t be ready when the Salisbury Steaks are done.

To the skillet:

Okay! Now, heat a large skillet to medium-high heat.  When it’s heated, add ½ tablespoon oil and sauté the minced half of the onion until softened. Keep your eye on this while you move on to the next step.

To the mixing bowl:

Meanwhile, in a medium bowl, mix the hamburger, breadcrumbs, egg, horseradish, half tablespoon Worcestershire and a little salt and pepper. Add the softened onions from the skillet then turn down the heat on the skillet while you mix. Combine these ingredients. Divide this mixture into 4 portions and form oval shaped patties about ½ inch thick.

Back to the skillet:

Return your skillet to medium-high heat and add another ½ tablespoon oil. Place the patties into the skillet and cook about 4 minutes per side, flipping once. Set aside and keep warm.

Make the sauce:

In the same skillet, in the drippings from the beef, sauté the rings of onion and the mushrooms until soft and golden brown. Remove the onion and mushroom and set aside.

Add the broth to the skillet and using a spatula or wooden spoon, stir, scraping up all the lovely, browned bits. In a small bowl or cup, mix the cold water and corn starch together until very smooth (no lumps!) and pour into the broth. Bring to a simmer for 2 to 3 minutes, or until thickened. Add the remaining ½ tablespoon Worcestershire. Return the patties, onions, and mushrooms back to the pan and give it a stir to coat. Let this simmer for a few minutes to let the flavors develop.

To serve:

Serve with mashed potatoes and mixed peas and carrots.

If we made brownies for dessert my inner child would think I’d died and gone to heaven.

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