National Beef Month: Salisbury Steak

FFAIt’s National Beef Month, and if you have ever been to my house you know that beef in any way, shape, or form is gonna be on our table. We’re cattle ranchers. Beef is what we do. Beef is what we love. And beef is what we eat! But today I’m sharing with you the ultimate comfort food here at the Bar 47 Ranch- Salisbury Steak! Oh, don’t worry… this is not your lunchlady’s Salisbury Steak. This is the real mouthwatering deal that you absolutely must try!

Name This DishIf you’re interested in learning more about this cattle ranchin’ family, I have a fun contest for you, put on by Kansas Living Magazine and the Kansas Farm Bureau. It’s called “Name This Dish”, and the winner gets a one-on-one cooking class with me! I’m so excited to spend time in the kitchen with one of you! For details on the contest, scroll to the bottom of this post or go to Kansas Living Magazine’s website to enter. Good luck! I can’t wait to read all of your creative ideas!

Classic Bar 47 Salisbury Steak with Smooth Tomato Gravy

Salisbury Steak2 lbs. lean ground beef
2/3 cup seasoned bread crumbs
1 Tbs. spicy brown mustard
2 Tbs. heavy cream
1 beef bouillon cube and 1 Knorr chipotle cube dissolved into 1 Tbs. hot water to make a concentrate
1 tsp. Worcestershire sauce
1 Tbs. chili sauce
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
olive oil and butter, equal parts, for browning salisbury steaks
1 small yellow onion, thinly sliced
2 Tbs. tomato paste
1/2 tsp. Worcestershire sauce
2 cups beef broth
1/2 cup beef broth combined with 2 Tbs. cornstarch to make a slurry
kosher salt and freshly ground black pepper, to taste
In a large mixing bowl, gently combine beef with bread crumbs, cream, mustard, bouillon concentrate, Worcestershire, chili sauce, red pepper flakes, and pepper.  When all ingredients are well combined, form mixture into 8 oblong patties, using your thumb to make 2-3 indentations across the top of each pattie.  Meanwhile, heat oil and butter in a large cast iron skillet over medium high heat; when fats are sizzling nicely, add patties, a few at a time, browning on each side until “crusty”, then continuing to cook 3-4 minutes on each side and no pink remains at the center.  Remove patties to a plate to keep warm and continue to cook the remaining patties.
When all patties are cooked, add onions and tomato paste to pan drippings and cook over medium heat until tomato paste has turned more brown in color and onions are softened, approx. 8-10 minutes.  (If this mixture becomes too thick, add a bit of broth as you are cooking it.) Stir in beef broth, Worcestershire, and slurry; bring to a simmer to thicken, then season to taste with salt and pepper.  Nestle prepared salisbury steaks into gravy, spooning some over the top; simmer for 2-3 minutes longer, then serve over mashed potatoes or cooked, buttered egg noodles.


Read this recipe and come up with a clever name for the Chef Alli dish. Then, enter your recipe name using the form HERE. The contest will be open from May 13 through June 3.
The winner will receive a one-on-one cooking session with Chef Alli. Two runners-up will receive a Kansas Farmer photo book. The winning recipe name and contest winner will be announced online and included in the fall edition of Kansas Living.

KFB Name This Recipe Contest [61411]So, whadd’ya think? CLICK HERE to NAME THIS DISH!!!!

Now You’re Cookin’,
Chef Alli


**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, May 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!


Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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[…] few weeks ago I made Salisbury steak on WIBW and, no doubt, that delicious dish smothered in tomato gravy inspired this bite-sized […]

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