Salisbury Steak
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servings-
total timeIngredients
“STEAK” :
•1/2 onion
•1/2 cup panko
•1 lb/500g beef
•2 minced cloves
•1 egg
•2 tbsp ketchup
•1 crumbled beff bouillon cube
•1/2 tsp Worcestershire sauce
•3 tsp eng must
GRAVY :
•1 tbsp olive oil
•2 garlic cloves wicked fine mince
•1/2 onion finely chopped
•150g mushrooms , sliced
•2 tbsp unsalted butter
•3 tbsp flour (all purpose / plain)
•2 cups beef broth
•1/2 cup water
•2 tsp eng must
•2 tsp Worcester
•S/P TT
Directions
•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 raw inside). Remove onto plate.
•Cook aromatics - If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute 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 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 gravy and adjust salt and pepper to taste.
•Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.
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