Difference between revisions of "Salisbury Steak"

Revision as of 10:49, 23 November 2023

Ingredients

For the steaks

   ▢ 1 1/2 pounds ground chuck
   ▢ 1/4 cup milk
   ▢ 1/2 cup Italian seasoned breadcrumbs
   ▢ 1/3 cup onion grated
   ▢ 4 cloves garlic grated
   ▢ 1 tablespoon Dijon mustard
   ▢ 1 tablespoon Worcestershire sauce
   ▢ 1 teaspoon salt
   ▢ 1/2 teaspoon black pepper
   ▢ 2 large eggs

For the mushroom gravy

Doubled from original recipe to make extra.

   ▢ 2 tablespoon olive oil
   ▢ 2 pound mushrooms sliced
   ▢ 2 large onion sliced
   ▢ 1 cup dry red wine
   ▢ 6 tablespoons butter
   ▢ 4 tablespoons all-purpose flour
   ▢ 4 cups low-sodium beef stock
   ▢ 2 tablespoon Dijon mustard
   ▢ 4 teaspoons fresh thyme leaves
   ▢ 4 tablespoons Worcestershire sauce
   ▢ salt and pepper to taste

Directions

For the steaks

Combine the breadcrumbs, milk, and grated onion in a large bowl and let sit for 5 minutes.
Add the remaining ingredients to the bowl and gently mix together. Form 4 equal-sized oval patties approximately 1-inch thick.

Sear the steaks and make the gravy

Heat a large cast-iron or heavy skillet to medium heat. Add the olive oil and sear the patties for 3-4 minutes per side or until well browned on both sides. Remove the patties to a plate and tent with foil to keep warm.
Add the onions and mushrooms to the pan along with a pinch of salt. Saute until the mushrooms release their water then let them brown for a few minutes.
Add the wine to the pan and turn the heat to high. With a wooden spoon scrape up all of the brown bits from the bottom of the pan. Cook until the wine almost entirely evaporates (2-3 minutes) then turn the heat down to medium.
Add the butter to the pan. Once in melts add the flour and cook for 2 minutes or until golden.
Slowly pour the stock into the pan while whisking. Turn the heat to medium-high and whisk until the gravy is smooth. Mix in the mustard, Worcestershire sauce, and thyme then turn the heat down to a simmer.
Add the steaks to the pan and spoon the gravy on top of them. Simmer for 5-7 minutes, covered, flipping at halfway point. Once the steaks are cooked through, test the gravy and adjust salt and pepper to taste. Enjoy!

@@ Line 29: / Line 29: @@
      ▢ 4 tablespoons Worcestershire sauce
      ▢ salt and pepper to taste
+=== Directions ===
+For the steaks
+# Combine the breadcrumbs, milk, and grated onion in a large bowl and let sit for 5 minutes.
+# Add the remaining ingredients to the bowl and gently mix together. Form 4 equal-sized oval patties approximately 1-inch thick.
+Sear the steaks and make the gravy
+# Heat a large cast-iron or heavy skillet to medium heat. Add the olive oil and sear the patties for 3-4 minutes per side or until well browned on both sides. Remove the patties to a plate and tent with foil to keep warm.
+# Add the onions and mushrooms to the pan along with a pinch of salt. Saute until the mushrooms release their water then let them brown for a few minutes.
+# Add the wine to the pan and turn the heat to high. With a wooden spoon scrape up all of the brown bits from the bottom of the pan. Cook until the wine almost entirely evaporates (2-3 minutes) then turn the heat down to medium.
+# Add the butter to the pan. Once in melts add the flour and cook for 2 minutes or until golden.
+# Slowly pour the stock into the pan while whisking. Turn the heat to medium-high and whisk until the gravy is smooth. Mix in the mustard, Worcestershire sauce, and thyme then turn the heat down to a simmer.
+# Add the steaks to the pan and spoon the gravy on top of them. Simmer for 5-7 minutes, covered, flipping at halfway point. Once the steaks are cooked through, test the gravy and adjust salt and pepper to taste. Enjoy!