Salisbury Steak Recipe

Salisbury Steaks with
Onion Gravy or
Celery Sauce

• 1 lb. (450 g) ground beef
• ½  lb. (225 g) bulk sausage meat
• 1½ cup (375 ml) cooked rice, (see below)
• 1 teaspoon (5 ml) salt
• ½ teaspoon (3 ml) pepper
• 2 eggs

3 cups (750 ml) water, divided

1 pkg. onion soup mix

2 tablespoons (30 ml) flour

Heat 2½ cups (625 ml) water. Add onion soup mix and cook, covered, 10 minutes. Mix flour with remaining ½ cup (125) water until smooth and gradually stir into soup. Cook, stirring, until thickened. Serve as side dish.

1 can (10 oz./284 ml) cream of celery soup

1 cup (250 ml) milk

½ cup (125 ml) butter crumbs

1 teaspoon (5 ml) paprika

Mix soup with hot milk.

Pour off excess fat from steaks after 20 minutes.

Pour celery sauce over steaks and top with buttered crumbs and paprika.

Bake 20 minutes longer at 350º F./175º C.

Sausage meat can be omitted and all ground beef used.

Undiluted evaporated milk in the celery sauce works well.

Using skim milk reduces the calories

Using egg white in place of whole eggs, also reduced calories.

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