*INGREDIENTS
+SALISBURY STEAK
°1/2 onion
°1/2 c panko breadcrumbs (or 1/3 cup plain breadcrumbs)
°1 lb / 500g ground beef (minced)
°1 minced garlic clove
°1 egg
°2 t ketchup
°1 beef bouillon cube
°3 t of Dijon mustard OR 2 teaspoons of mustard powder
+SAUCE
°1 tablespoon of olive oil
°2 garlic cloves
°1/2 onion, finely chopped
°5 oz / 150 g mushrooms
°2 tablespoons unsalted butter
°3 tbsp. 1 tbsp (35g) flour
°2 cups (500ml) beef stock/broth
°1 cup (250ml) water
°2 t Dijon mustard
°2 t of Worcestershire sauce
°Salt & pepper
* Methods :
SALISBURY STEAKS
Put the breadcrumbs in a bowl. Using box grater and grate onion on breadcrumbs. Mix with your fingers, let soak for a few minutes.
Add the remaining Salisbury Steak ingredients to the large bowl. Use your hands to mix until everything is combined. Mix well for a few minutes until the mixture becomes a bit “mushy” which will ensure that your patties hold together well.
Divided to 5 and pat firmly to oval patties 3/4"/1 2/3cm thick.
COOKING AND SAUCE
Heat the oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove to a plate.
If the pan seems dry, add a little more oil. Add the chopped onion and garlic and cook for 2 minutes until the onions are slightly translucent.
Add the mushrooms to the skillet and cook, 2 to 3 minutes, until golden brown.
Lower the heat to medium. Add butter. Once melted, add the flour and cook for 30 seconds, stirring constantly.
Gradually add beef broth, stir as you go. When almost lump free, whisk in the sauce ingredients.
Add the steaks with the juice to the plate. Cook 5 to 7 minutes or until sauce thickens, stirring occasionally around steaks. If the sauce thickens too quickly, add more water.
Remove the steaks to a plate. Taste the sauce and adjust the salt and pepper to taste.
Serve the salisbury steaks topped with mushroom sauce – over mashed potatoes is ideal! Sprinkling with parsley if desire
Enjoy !
