When I was a kid we had Salisbury Steak at home. My mom bought these frozen pre-cooked monstrosities because they were cheap and she could cook them quickly after work. I hated them. The school cafeteria bought them in bulk. Even worse. So when one of our consultant chefs sent me a Salisbury Steak recipe, I thought, “Why?” The test kitchen made it and I very grudgingly tasted it and the rest is history. This IS a great family staple.
| Servings | Prep Time |
| 4 | 25minutes |
| Servings | Prep Time |
| 4 | 25minutes |
Ingredients
- 2 Tbsp. olive oil
- 1/2 Onion medium onion, peeled and fine chopped
- 1/2 cup Mushrooms fine-chopped
- 1 tsp. Garlic peeled and thinly sliced
- 1 tsp. Sage fine-chopped, fresh
- Kosher Salt
- cracked black pepper
- 1 1/2 pound Beef ground
- 2 Eggs
- 1/2 tsp. Rosemary fine-chopped, fresh
- 1/2 cup Breadcrumbs gluten-free, of course!
Servings:
|
Ingredients
Servings:
|
Instructions
- Bring a large sauté pan to heat. Pour in the oil. Add the mushrooms, onions, and garlic. Stir them around a bit, intermittently. When the mushrooms and onions start to brown a bit, add the sage. Season with salt and pepper. Remove from heat. Allow the mixture to cool.
- Combine the mushroom mixture with the ground beef, eggs, rosemary, and breadcrumbs. Season with salt and pepper beneath your fingers (maybe about 1 teaspoon of each. Use your own senses). Make into oblong patties, about 1 inch thick, each.
- Searing the steak. Bring the sauté pan to medium-heat again. Pour in the remaining oil. Put the patties into the hot oil. Cook about 3 to 4 minutes, or until the patties have grown a lovely brown. Flip them over. Brown on the other side. Cook until you have reached desired temperature for how you like your meat cooked. (We like medium for these, or an internal temperature of about 160 degrees F.)
- Serve with mushroom gravy and sautéed onions. You can also grill these, if the weather where you are allows it.
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