Yesterday we had to take our vintage kitchen screen door off for repair. It’s one of those plain wooden doors with screens on top and bottom.
I already miss that door. It dawned on me what I’m missing is what it represents. Fresh air coming through the screen. The sound of the door slapping shut when the little ones come in with armloads of produce. A neighbor knocking gently on the wooden frame to visit. 

I’ll be glad when that door gets back “home”. 

Anyway, it’s that time of year when supper means heartier offerings, like salisbury steak. Back in the day it was a blue plate special at diners. 

Basically, salisbury steak is fancified ground beef formed into ovals and served with a cloak of yummy mushroom gravy. With a side of mashed potatoes or buttered noodles, salisbury steak is back in style, at least here on my little patch of heaven.

Salisbury steak with mushroom gravy

Ingredients

Steaks

1/3 cup panko breadcrumbs

1/2 cup onion, minced 

1 pound lean ground beef – I used round

1 teaspoon or so garlic, minced – 1 nice clove

1 large egg, lightly beaten 

2 tablespoons ketchup

2 teaspoons Worcestershire 

1 tablespoon Dijon or spicy mustard

Gravy

8 ounces mushrooms, sliced

2 tablespoons onion, minced

2 teaspoons or so garlic, minced – 2 nice cloves

2 tablespoons butter

3 tablespoons flour

2 cups beef broth plus more if needed

1-2 teaspoons Dijon or spicy mustard

2 teaspoon Worcestershire

Salt and pepper

Instructions

Steaks

Preheat oven to 325.

Put breadcrumbs in bowl and add onions. Stir it a bit and let it sit for onion to moisten crumbs. 

Add rest of steak ingredients and mix everything together, using your hands. Keep mixing until it gets sticky. That helps hold the patties together. 

Divide into 6-8 portions and firmly form into oval patties.

Film a skillet with oil over medium high heat.

Cook each side for 1-2 minutes just until browned, not cooked. Remove and set aside while making gravy. 

Gravy

Add a bit more oil to skillet and add mushrooms, onion and garlic. Cook until mushrooms are partially cooked. 

Turn heat to medium low and add butter. When melted, add flour and stir constantly, letting cook for a couple of minutes. 

Pour broth in slowly, stirring as you go to smooth gravy out.

Add mustard, Worcestershire, salt and pepper. Mix well.

If too thick, add a little more broth; if too thin, let cook a little longer to thicken.

Put steaks in sprayed casserole and pour gravy on top.

Cover with foil and bake until temperature reaches 165, 20-30 minutes.

Serve it up!

Adapted slightly from Chef Little. (His recipes always work!).

Tip: Not sure of how much onion, garlic, etc. to add?

Remember, you can always add more but you can’t take away. After mixing, put a little ball of mixture in microwave. Taste after cooking and you’ll get a good idea if you need to add more of any one thing.