Before you say, “No. I’m not eating that” give me a chance.  I know the words “Salisbury Steak” conjure up images of elementary school cafeteria ladies in hair nets, stainless steel counters and melamine serving trays.  The lovely ladies at Meadowbrook Elementary School whipped up some of the best fish filet sandwiches wrapped in waxed paper and parker house rolls I’ve ever eaten.  But, I am not sure a bunch of kids were giving high-fives for this…

P.S. What is THAT next to the corn?
Fun fact:  J.H. Salisbury, M.D. was a 19th century American physician who was an advocate for low-carb foods and invented said Salisbury Steak.So, when I picked up an issue of Paula Deen’s Cast-Iron Favorites magazine, and saw the recipe I dared myself to make it and to like it, darn it!

Cast-Iron Salisbury Steak
2 pounds of ground chuck
2 TBL of Worcestershire sauce
1 TBL prepared horseradish
2 tsp minced garlic
1/2 tsp salt
1/2 tsp ground black pepper
1 8oz package of sliced baby portobello mushrooms
2 TBL all-purpose flour
1 (10.5 oz) can French Onion Soup
1 (10.5 oz) can beef consomme
In a large bowl, stir together first 6 ingredients.  Divide evenly into 6 portions and shape each into a 5-inch patty.
Heat a large cast-iron skillet over medium heat.  Add patties in batches and cook until just browned, about 5 minutes per side.  Remove patties, reserving 2 TBL drippings in skillet.
Add mushrooms to skillet and cook, stirring occasionally, until just tender, about 3 minutes.  Stir in soup and consomme until combined, return patties to skillet and bring to a boil.  Reduce heat and simmer until patties are cooked through and sauce is thickened, 30-40 minutes.  Serve immediately.

Perfect served over a bed of mashed potatoes.  The sauce was the perfect consistency.  I’m not a mushroom fan, but they added a nice flavor. This was comfort food for sure.  Very yummy.  You can skip the peas and carrots.  High-fives all around!