Salisbury Steak with Mushroom Gravy
School's almost out but there's just time to squeeze in a quick history lesson. Salisbury Steak - a favorite American recipe for generations - has been popularly served in the United States since the Civil War. Named after army physician James Salisbury, who believed that vegetables caused heart disease, tumors, mental illness and tuberculosis, he recommended eating this delicious beef dish three times a day for maximum health. Despite the misleading name, Salisbury Steak isn't made of steak at all, but instead comprises of wonderfully flavorful, ground beef patties cooked in an aromatic, mushroom gravy. (I doubt that greens-hating Dr Salisbury would have approved of the vegetable addition but you can't stand in the way of progress.) Sharing this amazingly tasty recipe is especially well timed now when Meatland's superior quality ground beef is on sale but, regardless of the everyday price, it's well worth making always. While the recipe may appear lengthy, ingredients are all pantry staples, and the dish comes together in very little time. Thank you, Doctor Salisbury, for inspiring generations.
1/2 large onion, grated
1/3 cup breadcrumbs
500g ground beef
1 tsp crushed garlic
2 tbsp ketchup
1 tsp Worcestershire sauce*
3 tsp Dijon mustard
1 tbsp beef or onion stock powder
1-2 tbsp olive oil
2 tsp crushed garlic
1/2 onion, finely diced
1 basket mushrooms, sliced
3 tbsp flour
2 cups beef or onion broth
1 cup water
2 tsp Dijon mustard
2 tsp Worcestershire sauce
Salt and pepper
*fish free Worcestershire sauce is available at Meatland.
To make the patties: stir together grated onion and breadcrumbs in a large bowl. Set aside for a few minutes to soak.
Add remaining patty ingredients and mix well. Shape mixture into 6-8 flat burger or steak shapes.
Heat olive oil in a pan. Fry steak for a minute on each side until just browned, then remove from heat and set aside.
For the mushroom gravy: add a little extra oil to the pan. Add onions and garlic, then fry for 2 minutes.
Add the mushrooms and cook for a further 3 minutes until lightly golden. Stir in the flour and cook for a minute or two.
Stir in broth and remaining ingredients and bring to a simmer.
Return the patties to the pan and simmer in the sauce for approximately 7 minutes, then check for to see if they are cooked through.
Remove cooked patties from the pan and serve with sauce spooned over the top. This goes especially well with mashed potatoes or pasta. Sprinkle over parsley - don't tell Dr. Salisbury - and serve with greens like beans or peas.
This recipe can be lightened up be serving with salad or grilled vegetables on the side in place of mash or pasta but, in all honesty, it doesn't feel heavy at all and is suitable for all season dining.