SALISBURY STEAK

I love salisbury steak. It’s so old school and reminds me of cheap, yet delicious, diner meals or tv dinners. Walking through the grocery store, I noticed some nice plump white mushrooms and decided to whip up a batch. Of course I wanted to give mine a low carb aspect, so added just a splash of cream and some arrowroot to thicken the sauce. It still made a wonderful dark rich gravy and the mushrooms add a wonderful flavour punch.

Note to not add salt until the end, let the stock do it its thing first and give it a final seasoning before serving.

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Salisbury Steak

Ingredients

The Patties

• 1 small onion grated
• 1 lb ground beef
• 1 lb ground sausage
• OR 2 lbs ground chuck / steak
• 1 tablespoon onion flakes chopped small
• 1 teaspoon paprika
• 1 teaspoon Clubhouse Herb & Pepper
• 1/2 teaspoon black pepper
• Salt to taste
• 1 teaspoon oregano
• 1 egg
• 1/2 teaspoon Worcestershire sauce
• 1/2 tablespoon minced garlic
• Oil for frying
• Multi-purpose rub or dry spice rub of choice

The Gravy

• 1 tablespoon olive oil
• 1 small pint white mushrooms sliced
• 1/2 onion chopped small
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups beef stock
• 1/2 cup water
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon dry mustard
• 2 teaspoons Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon Clubhouse Herb & Garlic
• S&P to taste

Instructions

• Combine the ingredients for the patties and form into 1/2-inch thick patties.
• Set in the fridge to set, while preparing the other ingredients.
• Heat oil in a large frying pan, sprinkle the patties with the rub, and sear for minute or so on each side.
• Gently remove from the pan and set aside.
• Add the butter to the pan and let it melt.
• Add the onion and mushrooms, sprinkle with your desired rub, and sauté until the onions are translucent and the mushrooms browned.
• Remove from the pan and set aside.
• Turn the heat down to medium. Add the butter. Once melted, add the flour and cook for 30 seconds, stirring constantly.
• Gradually add in the beef broth, stirring as you go. Once mostly lump-free, whisk in the remaining gravy ingredients, stirring to combine. Add the mushrooms and onions in, stirring to mix.
• Add the steaks along with the juices on the plate. Cook for 5–7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add some of the reserved water.
• Add the mushrooms and patties back in, cooking for about 3 more minutes, flip the patties over and let cook for another 4-5 minutes.
• Taste the gravy and season with salt and pepper if needed.

Notes

Adapted from RecipeTin Eats