INGREDIENTS:
Salisbury Steak
INSTRUCTIONS:
- 1lb ground beef
- ½ cup diced yellow onion
- 3 cloves garlic, finely minced
- ¼ cup fresh bread crumbs, or your favorite brand of bread crumbs (skip the bread crumbs for wheat free or use GF bread crumbs)
- ¼ cup warm milk
- 2 teaspoons Worcestershire sauce
- 1 egg, lightly whisked
- ½ - 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped Italian parsley (optional)
- 1 tablespoon oil, beef tallow or ghee
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 cup organic beef broth
- Dash of red wine (optional)
- ½ cup sliced sautéed mush
INSTRUCTIONS:
- Combine the bread crumbs and warm milk. If you are preparing a wheat free meal, skip this step.
- Mix together the ground beef, onion, garlic, bread crumb mixture, Worcestershire, egg, fresh Italian parsley, salt and pepper.
- Form the ground beef mixture into 4-6 round patties, pressing slightly thinner in the center of each patty for even plumping during cooking.
- Heat a tablespoon of oil in a large skillet over medium to medium high heat. Place the patties in the skillet and pan fry on each side until the beef is done to your preference.
- Transfer the patties to a platter.
- Turn the heat down to medium and add the butter to the skillet. Just as the butter melts whisk in the tablespoon of flour.
- Add the beef broth and a dash of red wine if desired. I like about ¼ cup red wine. Continue to whisk the gravy, pulling up all the yummy brown bits (called fond) off the bottom of the pan.
- Once the gravy has thickened slightly, taste for salt and pepper. If using mushrooms, add them to the sauce. If the gravy is too thick add additional beef broth until it’s the desired consistency. For more sauce, the recipe is easily doubled.
- Pour the gravy over the patties and garnish with fresh chopped Italian parsley and serve with corn gratin, garlic mashed potatoes and fresh green salad, or roasted veggies.
Source: Karista's Kitchen
Share It To Your Friends!
Loading...
