I grew up loving that awful frozen salisbury steak that comes in the freezer section at the grocery store. Now that I’ve outgrown the willingness to eat the awful stuff they call meat in it, I did want to recapture the dish in a delicious and simple homemade version. I searched online for salisbury steak recipes and found that most were too complicated, used hamburger patties (I wanted something for my cubed steak) or included mushrooms (I’m allergic - you won’t find any mushroom recipes here). I make a darn good quick gravy, so I got lucky and struck gold with my first attempt to just figure it out on my own. This one’s delicious, and the kids absolutely love it.

Heat oven to 400 degrees, then brown four cubed steaks in a baking dish (choose a pan that’s just large enough for the meat to fit into without lots of extra space) until mostly cooked through (doesn’t have to be all the way done, just browned). Turn over to cook both sides. While meat is precooking, prepare the gravy. Bring 1 1/2 cups of water to a boil in a pan, stir in about 2 1/2 teaspoons of beef flavor Better than Bouillon (can use bouillon granules or a couple cubes of beef bouillon), about a half teaspoon of onion powder and 1 tablespoon of butter. While bringing to a boil, mix 1/2 cup cold water with about two tablespoons cornstarch. Stir into bouillon when boiling and simmer, stirring constantly, until it begins to thicken. Drain beef and pour gravy over beef. Return to oven for about 15 to 20 mins. Serve with mashed potatoes and your favorite vegetable. 

The meat comes out wonderfully tender and flavorful in this one. You won’t be disappointed!

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