Smothered Salisbury Steak

 "Have a good time. Life is too short to get bogged down and be discouraged. You have to keep moving. You have to keep going. Put one foot in front of the other, smile and just keep on rolling." (Kobe Bryant)

 

Hello, my lovely friends!

 

    The other night I was watching cooking videos on Youtube and I knew I had everything to make this one. It was a winner!

Smothered Salisbury Steak

https://essenrecipes.substack.com/p/smothered-salisbury-steak

INGREDIENTS:

• 1 lb (450g) lean beef mince

• 1/2 cup (30g) panko breadcrumbs

• 1 large egg

• 2 tbsp ketchup

• 1 tsp Worcestershire sauce

• 1 tbsp dijon mustard

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp black pepper

FOR THE GRAVY:

• 2 ½ tbsp butter

• 2 shallots

• 1 garlic clove

• 9 ounces (250g) cremini mushrooms

• 2 tbsp all purpose flour

• 1 cup (236ml) white dry wine (Chardonnay or Sauvignon blanc)

• 2 cups (470ml) beef stock

• 2 tsp dijon mustard

• 2 tsp Worcestershire sauce

• Salt and black pepper

Kitchen utensils: large bowl, frying pan, spatula, cutting board and knife.

 

 

METHOD:

1. Start by mixing 1 lb (450g) minced beef, 1 egg, c cup (30g) breadcrumbs, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and ½ teaspoon black pepper in a large bowl. Mix well with your hands or a spatula.

2. Divide the mince mixture into 4 equal balls. Shape into an oval and press down a little to make a small boat-like shape about ¾ inch (2 cm) thick.

3. Melt 1 tablespoon of butter in a frying pan over a medium to high heat. Cook the meatballs for about 2 minutes on one side until nicely caramelized. Turn and cook for another minute on the other side. They should not be cooked through. Set aside on a plate.

4. Cut 2 shallots into thin rings and finely chop 1 clove of garlic.

5. In the same frying pan, add 1 tablespoon of butter. Cook the onions and garlic over a medium heat for about 1 minute.

6. Slice 9 ounces (250g) of mushrooms and add to the onions and garlic. Cook, stirring frequently, until the mushrooms are browned, for about 4 minutes.

7. Reduce heat to low and stir in 2 tablespoons of the flour and cook for 30 seconds, stirring constantly.

8. Add ½ tablespoon butter and continue stirring for another 30 seconds.

9. Pour in 1 cup (236ml) white wine. Mix well until the flour dissolves.

10. Gradually add 2 cups (470ml) beef stock, stirring all the time.

11. Add 2 teaspoons Dijon mustard, 2 teaspoons Worcester sauce, ½ teaspoon salt and ½ teaspoon black pepper. Simmer for 2-3 minutes.

12. Return steaks to the pan with any remaining juices. Cover with the sauce and cook for a further 7-8 minutes until the sauce thickens.

     

    
    
    

    Here is the finished recipe. It was really good, a little too much salt for me though. It would be easy to take some out. This is going to become a regular thing for us. 
    

     

    Thank you for stopping by! Wishing you a day/evening/morning filled with sunshine, laughter, and perhaps a little bit of magic. Until next time, ta-ta for now!