Salisbury Steak
Ingredients: ground beef (85/15 blend), freshly ground black pepper, dry mustard, tomato ketchup, Worcestershire sauce · 60 min cook time · 650kcal · ~₩17,800
Ingredients
450g ground beef (85/15 blend), 1꼬집 freshly ground black pepper, 1작은술 dry mustard, 2큰술 tomato ketchup, 1큰술 Worcestershire sauce, 1작은술 soy sauce, 1개 beaten egg, 1꼬집 cayenne pepper, 0.5컵 plain breadcrumbs, 4큰술 butter, 200g sliced mushrooms, 1개 diced onion, 1꼬집 salt, 2큰술 all-purpose flour, 3컵 beef broth (low-sodium)
Instructions
1. Combine 1 pound of ground beef (85/15 blend) with freshly ground black pepper, dry mustard, 2 tablespoons of tomato ketchup, 1 tablespoon of Worcestershire sauce, 1 teaspoon of soy sauce, 1 beaten egg, a few shakes of cayenne, and plain breadcrumbs in a bowl. Mix thoroughly with a fork until combined.
2. Pat down the meat mixture, wrap it, and place it in the fridge for at least a few hours, or even overnight, to allow the flavors to develop.
3. Melt 2 tablespoons of butter in a large non-stick pan over high heat. Add sliced mushrooms, diced onion, and a pinch of salt. Sauté, stirring occasionally, until they are nicely browned. This process involves the vegetables releasing moisture, then drying out and browning.
4. Once the vegetables are browned, add 2 tablespoons of flour to the pan and stir it in. Cook for about 3 minutes to remove the raw edge from the flour.
5. Add 1 tablespoon of ketchup, a little Worcestershire sauce, and 3 cups of low-sodium beef broth to the pan. Stir everything together over high heat.
6. Bring the gravy mixture to a simmer over high heat, then reduce the heat to medium and simmer for about 10 minutes, stirring occasionally, until it reduces and thickens.
7. Transfer the finished gravy into a measuring cup or bowl, scraping the pan clean with a spatula. Reserve the gravy until needed.
8. Moisten your hands with a little water. Take one-quarter of the meat mixture and form it into an oval patty about a half-inch thick. Repeat for the remaining mixture.
9. Season both sides of the patties with salt. Be cautious with the amount of salt if your beef broth or gravy is already salty.
10. Melt 2 tablespoons of butter in the previously used pan over medium-high heat. Brown the patties for about 2 to 3 minutes per side, just enough to get some color on the surface.
11. Transfer the reserved gravy into the pan with the browned Salisbury steaks. As soon as the gravy starts to simmer (which will take a couple of minutes), reduce the heat to medium.
12. Cook the Salisbury steaks in the simmering gravy for about 5 more minutes, basting with a spoon, or until they are cooked through. They should feel firm when poked with a finger.
13. Serve the Salisbury steaks, preferably with butter mashed potatoes and a vegetable side of your choice, spooning a generous amount of gravy over them.
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