School Lunch Salisbury Steak
, 50 min, Makes 6 steaks
Lean ground beef patties bound with oats and egg, baked until browned, served with a rich beef stock gravy thickened with a golden roux.
| prepPreheat oven to 350°F / 175°C | ||||
| 960 g ground beef | Mix beef, onion, parsley, pepper, egg, oats, milk, water & stock | Portion into 1/3 cup patties, flatten & arrange on sheet | Bake 350°F / 175°C, 25 min until browned | Serve steaks with gravy |
| 2 tablespoons dehydrated minced onion | ||||
| 1 tablespoon dried parsley flakes | ||||
| 1/2 teaspoon black pepper | ||||
| 1 egg | ||||
| 3/4 cup plus 85 g rolled oats | ||||
| 2 tablespoons nonfat dry milk | ||||
| 60 ml water | ||||
| 60 ml beef stock | ||||
| 28 g butter | Melt butter, stir in flour, cook 8 min until golden | Whisk in beef stock, onion powder & pepper | Bring to boil, simmer 6–8 min until thickened | |
| 1/4 cup plus 35 g all-purpose flour | ||||
| 590 ml beef stock | ||||
| 1/2 teaspoon onion powder | ||||
| 1 1/16 teaspoon black or white pepper | ||||
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