When we lived in Illinois we attended a church that was an off-shoot of the Mennonites. Every Sunday there was a community meal served after the service. It was there that I collected so many wonderful recipes from the Mennonites and also from the Amish folk. Mennonite Salisbury Steak is a simple, comforting meal you’ll love.
Making Mennonite Salisbury Steak takes me back!
The days spent at that little church were the happiest I spent in Illinois. Everyone was warm and friendly and the ladies loved to help teach the younger women how to cook and bake. One of their favorite after church meals in the cold months was Mennonite Salisbury Steak. It warmed and filled the tummy and left you feeling like you’d spent the day with family.
Wednesday was very chilly and very, very grey. But Mr. Comfortable was still outside working on the Ballymurrin Quacker Farmstead walls. I wanted to serve him a supper that would fill him up and give him that “I’m loved” feeling. Mennonite Salisbury Steak is perfect for that!
First I soaked 8 broken up saltine crackers in 1/4 cup of milk. The crackers help bind the Salisbury steaks and add moisture. After the crackers had soaked for a few minutes I checked to make sure milk didn’t need to be drained. It didn’t. The crackers had absorbed it all.
All the milk gets absorbed into the crackers.
I diced 1/2 an onion fairly small and beat 1 egg. Then mixed the crackers with 1 pound of ground beef, the diced onion, parsley, salt, pepper, garlic powder, and the beaten egg.
Use your hands!
Next I divided the beef into 4 one-quarter pound pieces and shaped those into ovals. It’s got to look like Salisbury steak!
Using my large skillet over medium high heat I cooked the steaks until they were browned on both sides. I wanted to get pictures of this but that darned fly started dive-bombing me. Instead of photos of the Salisbury Steak my tummy took these pictures as I chased the fly around the kitchen like a crazy person!
I removed the steaks and set them in the oven to keep warm. The drippings were discarded (except for the little bit that doesn’t pour right out – that adds flavor to the gravy). I melted 2 tablespoons of butter in the skillet over medium heat until it was lightly browned. Then I whisked in 2 tablespoons of flour and let it brown while whisking it constantly.
Slowly I poured in 2 cups of beef broth while continuing to whisk the flour and broth. I seasoned the liquid with salt and pepper and let the liquid come to a boil.
When the gravy was slightly thickened I returned the steaks to the skillet and let them cook over medium low heat for another 10 – 12 minutes. The internal temperature of the beef must be at least 165 degrees F.
This is where the pictures of the Salisbury Steaks simmering in the gravy would be if not for the DARNED FLY!
If you want the gravy a bit thicker after the steaks are done just bump the heat to high and let the gravy boil until the desired thickness is achieved.
I served the Mennonite Salisbury Steak with mashed potatoes. It may be a national law that you must have mashed potatoes with Mennonite Salisbury Steak. I also made Skillet Garlic Parmesan Broccoli because you must have a vegetable on the plate! Mama said you do!
This is a down-home supper that will both fill your family up and make them smile!
Mennonite Salisbury Steak
Mennonite Salisbury Steak is a hearty, down-home comfort food meal your family will love!
- For the Salisbury Steak patties:
- 1 lb. ground beef
- 8 crackers, crumbled
- 1/4 cup milk
- 1/2 medium onion, diced
- Salt and pepper to taste
- 1 teaspoon parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried basil
- For the gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- Salt and pepper, to taste
- Soak the crackers in the milk for a few minutes.
- If any milk hasn’t been absorbed drain it.
- Mix crackers, ground beef, salt, pepper, diced onion, parsley, and garlic powder, until well combined.
- Divide beef into 4 equal parts.
- Shape each quarter of beef mixture into an oval "steak".
- In a large skillet over medium heat brown steaks on both sides.
- Remove Salisbury steaks from skillet and set aside.
- Melt butter in skillet over medium heat until lightly browned.
- Whisk in flour and cook, whisking constantly until browned.
- Slowly add beef broth, whisking constantly, season with salt and pepper, to taste and bring to a boil.
- Continue cooking until gravy is slightly thickened.
- Return steaks to skillet and cook over medium heat for 10 – 12 minutes (until steaks are 165 degrees F).
- Serve steaks with mashed potatoes and ladle gravy over both for a hearty, down-home meal.
This recipe is easily doubled for a family of four. Or make extra and freeze the uncooked steaks for an easy weeknight meal!