This Salisbury Steak is a delicious comfort meal ready when you are!
Ingredients and Variations
Ingredients: 80/20 Ground beef, dried onions, granulated beef bouillon, Worcestershire sauce, Mushroom Plus powder, garlic powder, onion powder, mustard powder, ketchup, cayenne, button mushrooms, onion, Kosher salt and pepper.
Variations: Mushroom can be added to the beef patties, mushrooms and onions can be left out all together if desired. Add in some sliced carrots or any veg you like, hot peppers can be added in for a kick. Use the beef, onion and mushrooms of your choice.
Mushroom Powder Plus – Jeni Gough
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
*Pint and a half jars always process for quart time and half pints always process for pint times.
Salisbury Steak Meal Starter (Pressure Canning)
4
servings1
hour15
minutes7
pintsIngredients
- Meat Patties
2 lbs ground beef
1 tbsp Worcestershire sauce
1 tbso onion powder
1/4 cup ketchup
1/4 cup dried onions, minced
2 tsp garlic powder
1 tsp granulated beef bouillon
1 tbsp Mushroom Plus Powder
- Broth
2 qts beef broth or stock
1 tbsp onion powder
2 tbso Worcestershire sauce
1 tbso Mushroom Plus Powder
1 – 2 tsp Kosher, sea or canning salt
1/2 – 1 tsp pepper
- Veggies
1 large onion, chopped
1 1/2 cup sliced mushrooms
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Turn on to a simmer.
- Heat oven to 375°.
- Make patties: Mix all ingredients together well and make patties small enough to fit in your jars. Place on a lined cookie sheet and bake at 375° for 30 minutes.
- Broth: Add all ingredients to large pot, add mushrooms and onions, bring to a boil, cover, turn heat down to a simmer and simmer for 10 minutes.
- Put 2 to 3 warm patties into each jar, using a slotted spoon, add veggies to each jar evenly distributed, then ladle broth into jars leaving 1-inch headspace. Remove air bubbles and add more broth if needed to keep 1-inch headspace. Wipe rims, place on lids and bands to fingertip tight. Place jars immediately into simmering canner.
- Process pints for 75 minutes and quarts for 90 minutes.
){kind=link}