Salisbury Steak
This dish got a bad rep in elementary school and maintained it pretty much throughout my time in the Navy. Every institution served some version of it. While others moaned and complained, i secretly loved it. Oh I knew it was discussed hamburger but if the gravy is good 🙂 Oh Baby!
Ingredients:
Salisbury Steak:
1/2 onion (white, brown or yellow)
1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
1 lb/500g ground beef (mince)
1 Garlic clove, minced
1 egg
1 Tbs Tomato paste
1 beef bouillon cube, crumbled
1/2 tsp Worcestershire sauce
3 tsp dijon mustard OR 2 tsp dry mustard powder
1/2 tsp Tajin spice
Gravy:
1 Tbs olive oil
2 garlic cloves, minced
1/2 onion, finely chopped
8 oz. mushrooms, sliced
2 Tbs unsalted butter
3 Tbs flour (all-purpose/)
2 cups beef broth, low sodium
1/2 cup water
2 tsp dijon mustard
2 tsp Worcestershire sauce
Salt substitute and pepper to taste
Directions:
- Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
- Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
- Form patties – Divide into 5 and pat very firmly into oval patties around 3/4″ / 1 2/3 cm thick.
- Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be inside) Remove onto a plate.
- Cook aromatics – If skillet looks dry, add more oil. Add chopped onion and garlic and cook for 2 minutes until onions are a bit translucent.
- Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
- Make gravy roux – Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly
- Gravy – Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in the remaining Gravy ingredients.
- Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
- Season gravy – Remove steaks onto a plate. Taste the gravy and adjust salt and pepper to taste.
- Serve Salisbury steaks topped with mushroom gravy – over mashed potato is ideal! Sprinkle with a bit of parsley if desired.
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