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Salisbury Steak
Submitted by Ed.
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~ 4 – 1/4 lb. venison cubed steaks
~ 1 sleeve Ritz crackers, finely crushed
~ 1 tsp salt
~ 1/2 tsp pepper
~ 1/2 tsp garlic powder
~ 1/2 tsp onion powder
~ 1 egg, beaten
~ 1/4 cup oil
~ 2 beef bouillon cubes
~ 1 1/2 cups water
~ 1 medium onion, sliced
~ 1 small can sliced mushrooms
~ 1 tbsp cornstarch
~ 1/4 cup water
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Mix the cracker crumbs, salt, pepper, garlic and onion powders together in a shallow bowl.
* Beat the egg and place in another shallow bowl.
* Heat the oil in a skillet.
* Dip the steaks in the egg and then the cracker mixture. Place in the hot oil.
* Brown on both sides over medium heat.
* Bring the 1 1/2 cups water to a boil and dissolve the bouillon cubes.
* Once steaks are browned, pour on the broth. Add the onions and mushrooms.
* Cover and simmer 15 – 20 minutes or until the meat is tender. Add a little more water if needed.
* Stir the cornstarch into the 1/4 cup water. Pour into the skillet.
* Turn up the heat and stir until the sauce/gravy is thickened.
* Serve and enjoy with mashed potatoes and your favorite veggies.
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