How to Make Salisbury Steak
Ingredients
4 servings
- 1
lb ground beef
- 1 large
egg
- 1/3
cup bread crumbs
- 1/3
cup milk
- 1
tsp dried parsley
- 1/2
tsp garlic powder
- 1/2
tsp onion powder
- 1/2
tsp salt
- 1/4
tsp black pepper
- 1
tbs olive oil
- 2
tbs unsalted butter
- 2
tbs flour
- 2
cups low sodium beef broth
- 1
tbs worcestershire sauce
- to
taste additional salt and pepper
Method
- In a
large bowl blend first 9 ingredients by hand until well combined. Divide
mixture into 4 equal portions and form into patties about 1/2-3/4 inch
thick (their diameter should be about 3 inches).
- Place
patties in a single layer on a plate. Cover with plastic wrap and
refrigerate 1 hr. Remove patties from fridge about 15 minutes before
you're ready to cook.
- Heat a
large, deep sided skillet over medium heat. Add olive oil and butter.
Swirl to coat skillet. As soon as butter is melted place patties in
skillet distributed evenly, edges not touching. Sear 3-4 minutes per side,
but not cooking through.
- When
both sides are seared transfer patties to a plate and set aside. Do not
drain fat from skillet. Wisk flour into fat. Allow to cook about 1 minute.
Wisk in beef broth ensuring no clumps form.
- Bring
gravy to a simmer wisking frequently. When gravy simmers wisk in
worcestershire sauce. Continue simmering until gravy begins to thicken.
About 5 minutes. Carefully taste and add salt and pepper to personal
taste.
- Return
patties to skillet, turning once to coat in gravy. Reduce heat to medium
low. Cover and allow to gently simmer about 10 minutes. Flip patties.
Cover, turn heat to low and let sit 10 minutes more. This is allowing the
patties to soak up some of that gravy flavor while they finish cooking.
- Your
gravy should be on the thin side for this dish. Serve with mashed potatoes
(or cauliflower, yum!). Drizzle gravy over patties and potatoes. Enjoy!
- See
notes and tips below ⤵
- Tip:
Form patties with edges slightly thicker than the center to avoid the
"domed" effect of cooked beef patties.
- The
hour in the fridge is to allow time for the flavors to really blend and
develop. If you want to skip this step that is perfectly fine. The flavors
just won't be quite as bold.
- It is
important to not touch or move patties around in skillet until it is time
to flip them in order to form that nice crisp, caramelized sear on the
meat.
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