Non-traditional Salisbury Steak
Prep time
Cook time
Total time
A delicious twist on an old favorite
Recipe type: Main
Serves: 2 servings
  • 2 Cubed steaks
  • ¼ Cup flour
  • 4 Tablespoons bread crumbs
  • Fresh ground kosher salt, to taste
  • Fresh ground black pepper, to taste
  • Garlic powder, to taste
  • Canola oil
  • 2 Tablespoons corn starch
  • ¾ Cup water
  • 4 Tablespoons Worcestershire sauce
  • 1 White onion, thinly sliced
  • 1 Tablespoon beef base bouillon
  • 1 Cup hot water
  1. Put ¼ cup flour and 4 tablespoons bread crumbs in a zip lock bag. Sprinkle the cube steak with fresh ground Kosher salt, garlic powder and fresh ground black pepper pushing the seasonings into the meat. Turn the meat over and repeat. Put the steak in the bag and coat well with the flour/bread crumb mixture.
  2. Add enough canola oil to a skillet to coat the bottom of the pan well. Shake off an excess flour mixture and put in the hot skillet to brown on each side. Takes about 60 seconds on each side to brown (the reason it's called minute steaks). Set aside to drain. Wipe out the excess crumbs in the skillet to keep them from burning.
  3. Mix together 2 tablespoons corn starch, ¾ cup water and 4 tablespoons Worcestershire sauce to make a slurry. Set aside.
  4. Add 2 tablespoons of canola oil to a medium hot skillet. Put in one white onion (thinly sliced), stir gently and cook until golden brown. Dissolve 1 tablespoon beef base bouillon in 1 cup of hot water. Add beef base to onion and then add the slurry. Cook on low, add the steaks back to the pan making sure to cover them completely with the sauce.
  5. If the gravy is thicker than you want, you can thin it down by adding a little water until you get the desired thickness. Let the steaks simmer for a few minutes to seal in the flavor.
Recipe by The Surprised Gourmet at