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Salisbury Steak
Ingredients
Steak Ingredients
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra virgin olive oil
3/4 cup yellow onion, diced small
1/4 cup heavy cream
3 tablespoons low sodium beef stock or home made (purchase one quart – you will use more in the sauce)
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons fresh thyme chopped, or half that of dried
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt (add only if you are using low sodium beef stock)
1/2 teaspoon freshly ground black pepper
2 slices plain white bread, crusts removed
2 whole eggs, beaten
1 pound lean ground beef (93/7)
1 pound good quality ground sirloin (we ground our own using this Kitchen Aid attachment, or ask the butcher to grind instead)
1 pound good quality ground pork
Mushroom Sauce
3 cups low sodium beef stock, plus more to thin down sauce as needed when reheating leftovers
1/3 cup heavy cream
Pinch of kosher salt (only if you are using low sodium beef stock)
Few grinds black pepper
1 teaspoon fresh thyme chopped, or half that of dried
1/2 teaspoon Worcestershire sauce
1/4 teaspoon gravy color and seasoning, such as Kitchen Bouquet or Gravy Master
6 tablespoons butter, divided
1 1/2 tablespoons of extra virgin olive oil
1/2 cup yellow onions, chopped
12 ounces Bella mushrooms, sliced thick
2/3 cup all-purpose flour
Instructions
- If serving with mashed potatoes, start preparing those first and reheat once the steaks are ready.
- In a medium saute pan, melt 1 ½ tablespoons of butter in the 1 ½ tablespoons of olive oil over medium heat, add the onions and cook for three minutes until soft.
- Remove the pan from the heat and add cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, salt and pepper and stir to combine.
- Place the two trimmed slices of bread directly into the pan and turn a few times to soak the bread. Set this mixture aside to cool.
- Once cool, stir in the two beaten eggs.
- In a large bowl place the ground beef, ground sirloin and ground pork. Once the egg and bread mixture has cooled, add to the meat and work the mixture with your hands to combine. Only mix long enough to incorporate the ingredients and try not to over work the mixture.
- Pour the mixture out and form into a log shape. Cut in half, each half in half then each quarter in half yielding eight 8-ounce portions.
- Form each into an oval shaped patty and line up on a parchment lined sheet tray.
- In a medium sauce pan, place three cups of stock, 1/3 cup of cream, salt, pepper, thyme, Worcestershire sauce and gravy color. Heat to hot and hold warm until needed.
- In a very large saute pan, nonstick if available, heat 2 tablespoons of butter and the 1 ½ tablespoons of olive oil over medium heat.
- Once hot, place four steaks at a time in the pan and cook for three minutes per side, moving to a platter once seared. They will not be fully cooked. Repeat for the remaining four steaks, also moving them to the platter.
- Keep the heat on medium and add the onions and cook one minute.
- Add the mushrooms and cook for five minutes then remove the mushrooms and onions to a bowl.
- Add the remaining four tablespoons of butter and lower the heat to medium low.
- Once melted, add the flour and cook for three minutes, stirring often.
- Using a whisk, add in one third of the hot liquid from the sauce pan, whisking as you add. The mixture will be very thick. Add another third and whisk in, then the last third, whisking until smooth.
- Add the cooked mushrooms and onions back in and stir.
- Nestle the seared steaks in and spoon sauce over each one.
- Cover the pan and cook on low for 10-15 minutes until a probe thermometer inserted into one of the steaks registers 160 degrees F.
- If the sauce is too thick, use some of the remaining stock, water or cream to thin down.
- Serve one steak per person with mashed potatoes and a vegetable and spooned mushroom sauce over each.
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