Quick yet Very Flavourful Salisbury Steak From Scratch

Quick yet Very Flavourful Salisbury Steak From Scratch

I noticed that lately I’ve been focusing on making a lot of weeknight-friendly Quick and Easy meals. Big thanks goes out to my friends who suggested that I do just that, as home cooking often involves making delicious flavourful nutritious meals, sometimes with very little time available.

I planned to make Bolognese sauce, but I ran out of time and needed something much quicker, without having to sacrifice the flavour. This is when this Salisbury steak came to mind and I’m so happy to share this delicious recipe with you.

With this recipe, we caramelize the steaks first, then finish cooking them in flavourful sauce for extra tender and flavourful dish.

Then we add corn starch slurry and small amount of butter to emulsify the mushroom onion sauce into thick, glossy and beautiful gravy.

This truly is a perfect weeknight dish.

So, let’s get cooking!

Yields6 Servings

For the Patties:
 1 ½ lbs ground beef
 ½ cup breadcrumbs of choice (I used Panko)
  cup onion, minced finely
 1 egg plus 1 egg yolk
 2 tsp coarse kosher salt (half as much if using fine table salt)
 freshly ground black pepper, to taste
 ¾ tsp onion powder
 ¾ tsp garlic powder
 oil for cooking
For the gravy:
 1 lb mushrooms, sliced
 1 yellow onion, sliced thinly
 1 tbsp ketchup
 1 ½ tsp Worcestershire Sauce
 2 cups stock (beef or chicken)
 2 tsp cornstarch
 1 tbsp cold unsalted butter
 salt and pepper to taste
 Garnishes of choice: fresh thyme leaves, chives, parsley, etc.

1

Gently combine all of the patty ingredients together, without overmixing, as that contributes to toughness. Divide the meat mixture into 6 oblong patties 1/2 inches thick. Make a few indentations in the middle of each patty with your fingers (which will prevent patties from shrinking too much and help maintain their shape.)

2

Heat a tablespoon or so of oil in a heavy skillet over medium high heat until very hot and shimmering. Add your patties and cook until nice golden crust has formed. Likely around 5 minutes, maybe more; adjust heat as needed to avoid burning the patty. Don't rush the process - brown food tastes good, thanks to the Maillard reaction that takes place.

Flip the patties over and cook the other side until golden and caramelized.

Move patties to a plate. At this point, they should not be cooked through, not to worry, we will finish cooking them later.

3

Add mushrooms to the skillet with a pinch of kosher salt making sure the heat is set to medium high. You may need to add a splash of water to scrape up all of the delicious fond stuck to the bottom of the pan from cooking the meat.

Mushrooms will first release their juices, then those juices will evaporate, then your mushrooms will start to brown and caramelize. Caramelization process may take some time and the goal with this dish is a reasonably quick weeknight meal. So cook your mushrooms until somewhat brown (and until very brown and caramelized if you have time.)

Add the onions to the skillet, using the juices they release to scrape up all of the fond on the bottom of the pan left from cooking the mushrooms. Again, feel free to add a small splash of water if needed, to dissolve that fond. Cook for about 5 minutes until browned and softened.

4

Add ketchup and cook for about 30-60 seconds. Then add the stock and bring to simmer. Simmer for a couple of minutes scraping up the bottom of the pan. Add Worcestershire sauce. Add your patties and any of the juices that accumulated on the plate. Reduce the heat to maintain gentle simmer, cover the pan and cook for 5-10 minutes until the patties are cooked through to safe internal temperature of 160°.

In the meantime, dissolve cornstarch ina couple of tablespoons of stock or water, to make cornstarch flurry. We will be adding it shortly - we don't want to add it too early as cooking cornstarch for too long may contribute to gelationous starch molecules to break apart.

5

Once the patties are cooked through, remove to a plate. Add cornstarch slurry to your sauce and cook stirring often for a couple of minutes until thickened. Once that happens, add butter and stir vigorously, as that will help emulsify the sauce into thick and shiny sauce. Return the patties back to the sauce and drizzle it all over the patties to keep them warm. Serve right away with your facourite sides, drizzling additional gravy over each Salisbury Steak. Enjoy.

Ingredients

For the Patties:
 1 ½ lbs ground beef
 ½ cup breadcrumbs of choice (I used Panko)
  cup onion, minced finely
 1 egg plus 1 egg yolk
 2 tsp coarse kosher salt (half as much if using fine table salt)
 freshly ground black pepper, to taste
 ¾ tsp onion powder
 ¾ tsp garlic powder
 oil for cooking
For the gravy:
 1 lb mushrooms, sliced
 1 yellow onion, sliced thinly
 1 tbsp ketchup
 1 ½ tsp Worcestershire Sauce
 2 cups stock (beef or chicken)
 2 tsp cornstarch
 1 tbsp cold unsalted butter
 salt and pepper to taste
 Garnishes of choice: fresh thyme leaves, chives, parsley, etc.

Directions

1

Gently combine all of the patty ingredients together, without overmixing, as that contributes to toughness. Divide the meat mixture into 6 oblong patties 1/2 inches thick. Make a few indentations in the middle of each patty with your fingers (which will prevent patties from shrinking too much and help maintain their shape.)

2

Heat a tablespoon or so of oil in a heavy skillet over medium high heat until very hot and shimmering. Add your patties and cook until nice golden crust has formed. Likely around 5 minutes, maybe more; adjust heat as needed to avoid burning the patty. Don't rush the process - brown food tastes good, thanks to the Maillard reaction that takes place.

Flip the patties over and cook the other side until golden and caramelized.

Move patties to a plate. At this point, they should not be cooked through, not to worry, we will finish cooking them later.

3

Add mushrooms to the skillet with a pinch of kosher salt making sure the heat is set to medium high. You may need to add a splash of water to scrape up all of the delicious fond stuck to the bottom of the pan from cooking the meat.

Mushrooms will first release their juices, then those juices will evaporate, then your mushrooms will start to brown and caramelize. Caramelization process may take some time and the goal with this dish is a reasonably quick weeknight meal. So cook your mushrooms until somewhat brown (and until very brown and caramelized if you have time.)

Add the onions to the skillet, using the juices they release to scrape up all of the fond on the bottom of the pan left from cooking the mushrooms. Again, feel free to add a small splash of water if needed, to dissolve that fond. Cook for about 5 minutes until browned and softened.

4

Add ketchup and cook for about 30-60 seconds. Then add the stock and bring to simmer. Simmer for a couple of minutes scraping up the bottom of the pan. Add Worcestershire sauce. Add your patties and any of the juices that accumulated on the plate. Reduce the heat to maintain gentle simmer, cover the pan and cook for 5-10 minutes until the patties are cooked through to safe internal temperature of 160°.

In the meantime, dissolve cornstarch ina couple of tablespoons of stock or water, to make cornstarch flurry. We will be adding it shortly - we don't want to add it too early as cooking cornstarch for too long may contribute to gelationous starch molecules to break apart.

5

Once the patties are cooked through, remove to a plate. Add cornstarch slurry to your sauce and cook stirring often for a couple of minutes until thickened. Once that happens, add butter and stir vigorously, as that will help emulsify the sauce into thick and shiny sauce. Return the patties back to the sauce and drizzle it all over the patties to keep them warm. Serve right away with your facourite sides, drizzling additional gravy over each Salisbury Steak. Enjoy.

Salisbury Steak
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