Salisbury Steaks
 
 
Adapted from Tip Hero
Author:
Serves: 4
Ingredients
  • For Salisbury Steaks
  • ½ pound ground chuck (or ground beef 80/20)
  • ½ pound ground sirloin (or ground beef 90/10)
  • 1 tablespoon yellow mustard
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 large egg
  • ¼ cup panko
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ cup minced sweet onion
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • Buttery Sticks (dairy free) for sautéing patties (or regular butter)
  • For Sauce
  • 8 ounces white mushrooms, thinly sliced
  • olive oil or Buttery Sticks (or regular butter) for sautéing mushrooms
  • 1 medium onion (8 ounces) sliced into ⅓-inch strips
  • Buttery Sticks for sautéing onions (or regular butter)
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon dried thyme
  • 2 cups beef stock
  • 1 tablespoon demi-glace whisked with 3 tablespoons warm water
  • ½ teaspoon Worcestershire sauce
  • salt and pepper
Preparation
  1. Combine the first 12 ingredients (meat through pepper) in a large bowl. Gently mix to combine all ingredients. I use two forks to mix everything together. It takes a bit longer but ensures the patties stay light (not compacted) and tender. Form mixture into 4 oval shaped patties. If you prefer smaller patties shape mixture into 6 equal portions. You may prepare the patties a few hours in advance, store covered in the refrigerator.
  2. Meanwhile sauté mushrooms in a bit of olive oil or butter until softened. Transfer to a small bowl and set aside.
  3. Heat a large skillet over medium heat with a tablespoon of Buttery Sticks (or butter). Place the meat patties in the pan and cook for about 4 minutes on each side, until they are just cooked through and nicely browned. Transfer patties to a plate, cover with foil and set aside while you prepare the sauce.
  4. Reduce the heat to medium low. Wipe out the skillet and add 2 or 3 teaspoons of Buttery Sticks (or butter) and sliced onions. Cook until the onions are soft and translucent, about 10 minutes. Add thyme to pan. Sprinkle the flour over the onions and thyme stirring to coat them evenly. Cook for another minute stirring constantly. Increase the heat to medium and gradually stir in the beef stock, demi-glace mixture and Worcestershire sauce. Whisk mixture constantly so no lumps form. Return reserved mushrooms to the pan and heat sauce slightly before placing patties back in the skillet with sauce. Gently warm through before serving.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/01/14/salisbury-steaks/