One Man’s Steak Is One Little Guy’s Hamburger

Hi Everyone!  Did you have a chance to read my Mom’s guest entry yesterday?  She did great and the enchiladas were delicious.  Thanks Mom…when are you coming back with another recipe??

After Mom and Dad had dinner on Tuesday, they came over with four enchiladas for Walt and I.  We live pretty close so they were still warm.  Since I had already planned dinner for Tuesday I told Mom we would have them Wednesday night.  Of course I opened the foil to take a peek and before I put the plate in the refrigerator I couldn’t resist, I had to taste one….big mistake, it was so hard to put that plate away after that, I thought about those enchiladas for 24 hours!!!

When Walt came home from work he opened the refrigerator to put in some bottled water and he saw the plate.  He asked what was on the plate so I took it out and opened it, he looked at the plate then at me;

“Oh are those mine for dinner tonight” he asked?

“Ummm no” I replied, “we’re going to have them tomorrow with spanish rice, I made Salisbury Steak for us today.

Then he noticed the one that had clearly been cut into.

“What happened here?” he asked.

“Well…. I had to taste it first!” I answered.

Walt, looked at the plate and then back at me and said,

“You know…that one is yours tomorrow.”

Without even tasting it Walt knew he would like it because my mom made it and he wasn’t going to settle for one with one bite missing!  See how we fight over Mom’s cooking!  I seriously considered asking Walt if he wanted to split them with me for lunch instead of dinner on Wednesday, but I did restrain myself.

They really were delicious, we reheated them in a 350 degree oven for 30 minutes.  YUMMY!!  Mom says they freeze well too, I’m going to have to try that!!

Tuesday night Eric spent the night with us, my little non fussy eater, so I kept with my plan to make a new Salisbury Steak Recipe.  I found it on, funny this is a site that I always steered away from, couldn’t tell you why and now I make something from it at least a few times a month.

The Salisbury Steak is really simple to make with a quick cooking time.  I followed the directions exactly with only one minor variance, I doubled the gravy recipe based on comments made on the site.  When you double the gravy it does make more gravy than you probably need but if you’re making it for a mashed potato/gravy guy like Walt, you’ll want to double the recipe.  You may consider adding another half pound of meat and make a few more steaks to balance out the gravy/meat ratio.

The meat was moist and delicious, the gravy full of flavor. I served it with mashed potatoes and peas. We all loved it including Eric.

You know that old saying “You can’t kid a kidder?”  Well you can’t kid a kid either.  They usually see things as they are and just say it exactly as they see it.  When I told Eric to come and eat his salisbury steak he said,

“This isn’t steak grandma and my mommy doesn’t make hamburger like this either (pronounced Eder) grandma, but it’s good, I like it.”

See, there you go……One man’s steak is one little guys hamburger.  On that note…here is your recipe and the link;

Salisbury Steak

Salisbury Steak
*Photo Taken By and Property of N. Rezich

Salisbury Steak (I believe originally posted on by Kelly Berenger)


  •                     1 (10.5 ounce) can condensed French onion soup
  •                     1 1/2 pounds ground beef
  •                     1/2 cup dry bread crumbs
  •                     1 egg
  •                     1/4 teaspoon salt
  •                     1/8 teaspoon ground black pepper
  •                     1 tablespoon all-purpose flour
  •                     1/4 cup ketchup
  •                     1/4 cup water
  •                     1 tablespoon Worcestershire sauce
  •                     1/2 teaspoon mustard powder


In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.

Shape into 6 oval patties.

Shape into 6 ovals
Photo Taken By and Property of N. Rezich

In a large skillet over medium-high heat, brown both sides of patties.

Brown on both sides
Photos Taken By and Property of N. Rezich

Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth.

Mix in ketchup, water, Worcestershire sauce and mustard powder.

Pour over meat in skillet.

Mix gravy ingredients and pour over meat
Cook for 20 minutes or until meat is cooked through
Photos Taken By and Property of N. Rezich

Cover, and cook for 20 minutes, stirring occasionally.



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