Remember when Salisbury steak was a popular way to stretch ground beef? Well, it still does, and it’s still good. I used some leftover stuffing mix for the crumbs, and they added a lot of flavor.
You can make 4 dinner-size servings or 5 or 6 patties for smaller portions. I used some cold beef fat for the fat, and home canned broth for the gravy.
Stuffing Salisbury Steak with Mushroom Gravy
4 tablespoons Milk
1 Large Egg -- slightly beaten
2 tablespoons Onion -- finely chopped
1/2 teaspoon Salt
2/3 cup Herb Stuffing Mix -- finely crushed
1 pound Ground Beef
2 tablespoons Fat
2 tablespoons Flour
4 ounces Mushrooms, Sliced
1 cups Beef Broth
Combine milk, eggs, chopped onion, salt, and pepper in a large bowl. Stir in stuffing mix; let stand for 5 minutes. Add ground beef; mix well.
Divide meat into 4 portions; shape each into a thick oval patty. Brown in lard or bacon fat in a skillet until done to taste.
Make gravy with some mushrooms to serve over the patties.Brown the mushrooms in the fat, stir in the flour; cook 1 minute. Gradually add the broth and cook until thickened. Serve over the patties.