Meat Mixture

1 1/2 lbs ground beef

1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered
beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil

Gravy:

1 whole onion, halved and thinly sliced (or
diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen
Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

1. For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
3. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
4. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

I got this recipe from Food Network (Ree Drummond) and this is the best Salsibury Steak I have ever eaten!  I use Better than beef bullion paste instead of bullion cubes or powder and I add a little extra in both the meat mixture and gravy, It has great taste!  I use vegetable oil instead of the olive oil. Using the optional cornstarch in the gravy not only helps to thicken but gives gravy a nice look.

Pastry:

• 6 oz. Creamcheese
• 1/2 lb. Salted Butter
• 2 Cups All Purpose Flour

Filling:

• 2 1/4 Cups Brown Sugar
• 3 Tablespoons Butter melted
• 3 Eggs
• 2 Cups Finely Chopped Walnuts
• 3 Teaspoons Vanilla Extract

Pastry: Let Cream Cheese and Butter Soften to room temperature, mix with Flour. Let Chill in Fridge. Form into small balls and press into tins.

Preheat Oven to 325 degrees.

Filling: Comine all ingredients and pour or spoon into tins containing pressed pastry. Fill 2/3 Full (more may cause overflow). Bake for 25-30 minutes.

Pampered Chef Mini Tart Shaper works great for pressing pastry into tins. Use a small bowl with flour to roll/press the tart shaper tool into, then tap off excess in between each use.

• 3/4 Cup Granulated Sugar
• 1 Cup Packed Light Brown Sugar
• 1 Cup Unsalted Butter (Room Temp)
• 1 Tablespoon Vanilla Extract
• 2 Eggs (Slightly Beaten)
• 3 Cups All Purpose Flour
• 3/4 Teaspoon Baking Soda
• 3/4 Teaspoon Salt
• 3 Cups Semi-Sweet Chocolate Chips (Add an additional 1/2-3/4 Cup if desired)
• 1 Cup Chopped Walnuts Optional (Add an Additional 1/4-1/2 Cup if desired)

Preheat oven to 350 degrees. 

In a large bowl, combine white and brown sugars. Add butter and cream together with the sugar. Add vanilla and eggs, mixing well.

In a separate bowl, combine flour, baking soda and salt. Gradually empty bowl containing the flour (dry ingredients) into the large bowl containing sugars and eggs. Mix well, the dough will be stiff. Add in chocolate chips and nuts (if desired). 

Line Cookie Sheets with parchament paper. Using a cookie scoop, drop dough on to cookie sheets about 1/2 inch apart. Bake 11-14 minutes until cookies are slightly brown around the bottom edges and tops. Remove from oven and cool on wire racks.

• Makes about 4 dozen
• Reuse parchament paper for two bake batches then replace to avoid over browning
• When filling cookie scoop, pack firmly, pressing on the side of bowl and slightly over fill scoop for best results
• For best results use electric mixer
• When adding chocolate chips and nuts either stir by hand or use mixer on stir mode
• Reese's Peanut Butter and Chocolate Chip Cookie version-Use recipe above and substitute 1 1/2 Reese's pernut butter chips and 1 1/2 cups semi-sweet chocoalte chips for the 3 cups in the original recipe and omit the walnuts.