Simply Scrumptious Salisbury Steak

I had a grandma who was an amazing cook.  And the food that she made me tasted like this.

Salisbury Steak

If only I was one of those girls with a recipe box full of family recipes passed down to me by my sweet grandma.


My grandma never wrote a thing down.  I swear she made it all up as she went along.  And I lost her before I knew how much I loved to cook so no little nuggets to share.  So, I had to figure out these kind of recipes and make them for my family and this is the kind you make and pass down and write down and share.

Because the world needs Simply Scrumptious Salisbury Steak, people.  I think it would be a much nicer place if we ate wholesome, real food like this — made from scratch with love.

So, now you kinda have to make this, right?  At least brighten up your little corner.  :o)

Start with 1 1/2-2 lbs. of good ground beef.  The amount varies for me based on how many folks I need to feed and how much meat I have available.  And this is pretty forgiving.

Put the meat in a bowl and to it add 1/2 c. panko breadcrumbs,

2 tsp. mustard (any kind you’d like from dijon to whole grain to plain ol’ yellow)

1 T. ketchup

2 T. Worcestershire sauce

1 tsp. beef flavored Better than Boullion paste (or beef base)

and 1/2 tsp. pepper

and mix it all together with your hands.

Form 4-8 oblong burger shapes (kinda like footballs) and set them aside.

In a large skillet (I love my cast iron for this to get a beautiful sear), heat 3 T. butter over medium heat until the pan is nice and hot.  Add the beef in and fry on each side for several minutes or until cooked through.  Remove them from the pan and set aside.

To the hot pan add one large sliced onion and fry until soft and lovely, about 3-5 minutes.

Add in 2 cups beef broth or stock,

1 T. ketchup,

2 T. Worcestershire sauce and stir until combined.

To this loveliness, add 2 tsp. cornstarch mixed with about 2 tsp. cold water that you whisked together in a little bowl.  Drizzle this in to the onion and broth and whisk until thickened and gorgeous.  Add a little salt and pepper to taste, and nestle the beef gently back into the sauce in the pan.  Make sure the heat is on low or off for the couple minutes you need to get your plate ready to serve this amazingly rich meat and sauce over mashed potatoes or alongside one of these Little Potatoes Two Ways.

Salisbury Steak

 Simply Scrumptious Salisbury Steak Grocery List:

1 1/2 – 2 lbs. lean ground beef

1/2 c. panko breadcrumbs

2 T. ketchup, divided

2 tsp. mustard, yellow, dijon, or whole grain

4 T. Worcestershire sauce, divided

1 tsp. beef base or Better Than Boullion

1/2 tsp. pepper

2 c. beef broth or stock

1 large onion

3 T. butter, may need more

2 tsp. cornstarch

Salt and pepper

Glazed Lemon Poppy Seed Muffins

I made perfect, light, fluffy, lemony muffins today.  As much as we all love lemon around here, I made some family members pretty darn happy.  You can probably see why…


Foiled time and again by so-so recipes, I have been determined to find the right one.  No cake mixes allowed and texture is key.

This recipe made 18 beautiful muffins so no need for arm-wrestling over them with plenty to go around.

Before you make them, you need to know that a key to perfect muffins and pancakes is not to overmix.  It wrecks the texture, so be gentle with these little guys, okay?


To begin, preheat your oven to 375 degrees.  Next, cream together 10 T. of softened butter

with 1 cup of sugar in your mixer for 2-3 minutes.

To that, add 2 eggs, one a time, beating well after each addition.

Next comes 1 T. freshly squeezed lemon juice,

1 T. lemon zest

and 1 1/2 c. yogurt.  I used a 6 oz. cup of organic lemon yogurt and 6 oz. of vanilla.

In a separate bowl, mix together the following dry ingredients:

3 c. flour

1 T. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 T. poppy seeds

Add the dry ingredients to the first mixture and mix just until moistened.  Again, be so gentle and don’t overmix!

Grease muffin tins (I use coconut oil spray), and fill about 2/3 full.  The amount of muffins that you yield will vary depending on how full you fill each muffin cup as will the baking time.

I baked mine for 22 minutes exactly and checked them with a toothpick.  Set your timer for 20 minutes and be prepared to go up to 25 minutes.

While they bake, prepare your glaze.  Whisk 1-2 T. lemon juice into 1 c. powdered sugar until desired consistency.  I like mine kinda thick so it drizzles well and stays put, for the most part.

Cool the muffins for about 10 minutes in the pan and then remove to a cooling rack.

While barely warm, use a pastry brush to coat with the icing and serve.

Pretty much perfect, and a lovely bright spot to your afternoon…


Glazed Lemon Poppy Seed Muffins Grocery List:

10 T. butter

1 c. sugar

2 eggs

1 1/2 c. yogurt (I used half lemon, half vanilla)

1 T. lemon juice

1 T. lemon zest

3 c. flour

1 T. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 T. poppy seeds


1 c. powdered sugar

1-2 T. lemon juice

Sincere thanks to upon whose recipe I based mine.