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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Salisbury Steak

on April 9, 2014

Homemade Salisbury Steak

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So for this recipe, I use my favorite pan, my cast iron skillet. For this recipe, I use 1 pound each of ground pork and beef. To flavor the meat, I start with the flavorings. This way I don’t over mix the meat and get a tender Salisbury steak. In a large bowl  I put 1-8 ounce container of ricotta cheese, 2 tablespoons of freshly chopped Italian parsley, 1 cup of Italian seasoned bread crumbs, 2 extra large beaten eggs, 3 tablespoons of Worcestershire sauce, 2 tablespoons of ketchup for some sweetness, 2 tablespoons of freshly grated garlic,2 teaspoons of kosher salt, and 1 teaspoon of black pepper. At this point, I mix all these ingredients together and I’m able to tell if I need to add a little more of the bread crumbs to adjust the consistency. I want these ingredients to be able to bind as well as to flavor the meat. Once this is done I add the meat to this bowl and combine everything together carefully, but not over mixing. At this point, I divide the meat with my hands into four equal parts and start forming my oblong patties. Oh, and I got a great tip from watching the Pioneer Women. Listen to this, with your hand make indentations on one side of the patties to give it that “grilled mark look”, as you can see in this first pic, cool right? With the skillet heated on med-high heat with 2 tablespoons of olive oil? Make sure you place the patties indentation side down first, in  After I’ve obtained a nice color on each side of the patties I remove them from the skillet and set them aside for the next step. In the same skillet, I start by heating 2 tablespoons of olive oil and a 1/4 stick of unsalted butter. I saute 1 large onion and a pint of mushrooms.  As the onions and mushrooms start to soften I add tablespoons of fresh thyme leaves. Once the onions and mushrooms got some nice color on them I seasoned them with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.Image

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So at this point, I start to make the gravy that the steaks will simmer in. So to the onions and mushrooms, I add 1/4 cup of ketchup, around 6-7 dashes or Worcestershire sauce, 1 tablespoon of fresh chopped rosemary, and 1-1/2 cups of low sodium beef broth. Stir that all together until it’s well mixed. Wow, that was close!, the liquid just makes it to where I have enough room to place the patties back in without having a disaster. You want the gravy to come up the sides of the patties but not cover them. I take a spoon and spoon some of the gravy with mushrooms and onions over the top of each patty. Let this all simmer on med-low heat for around 35 minutes or so, and after that I carefully flip them over and let the other side simmer in that delicious sauce, spooning the gravy mixture again over the top of each one. In a small bowl, I take 1 tablespoon of cold water and mix with 1 heaping tablespoon of cornstarch, until dissolved, pour this slurry slowly into a corner of the skillet and cook for another 30 minutes. The gravy will gradually thicken and be just perfect. I promise you will love this dish. I serve it with my homemade mash potatoes and corn.

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One response to “Homemade Salisbury Steak

  1. Kelly says:

    Omg. I need this in my life!

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