if you are meat and potatoes kinda person, you are going to love these salisbury steaks. i made them for jamie the other night and he did. me, i am not so much on "meat patties", but i did make myself a teeny tiny one. it was good, full of flavor. it is a texture thing for me. now, i thought the the gravy and onions were daaaang tasty, too tasty in fact since i am trying to adopt a healthier lifestyle. i opted for just a spoonful, so cruel. i paired the salisbury steaks with nice full bodied,not wine, but mashed potatoes! plus some steamed fresh broccoli and garlic bread. overall, this is definitely a keeper. i found and adapted the recipe from one in a magazine. i hope you will try it.
not so healthy, but oh so good. enjoy.
beth's salisbury steak
for the patties-
1 1/4 lbs. of ground chuck
1/4 cup fresh chopped flat leaf parsley
2 tbsp. chopped green onions, all of it
big pinch of kosher salt
big shakes or grinds of black pepper
2 tbsp. flour
for the gravy-
1 tbsp. evoo
2 cups sliced onions(i used one large)
1 tsp. sugar
1 tbsp. minced garlic(i used one huge clove)
1 t2 cups beef broth
1 tbsp. tomato paste
1/4 cup dry red wine(i didn't use)
3/4 tsp. kosher salt
1/2 tsp. dried thyme leaves(i didn't use)
combine chuck, parsley, scallion, salt and pepper. divide evenly into 4 portions and shape each into 3/4"-1" thick oval patties. place 2 tbsp. flour in a shallow dish; dredge each patty in flour. reserve 1 tsp. flour.
heat 1 tbsp. oil in a saute pan over medium-high heat. add patties and saute 3 minutes on each side, or until browned. remove from pan.
add onions and sugar to pan; saute 5 minutes. stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. sprinkle onions with reserved flour; cook 1 minute. stir in broth and wine, then add the salt and thyme.
return meat to pan and bring gravy to a boil. reduce heat to medium-low, cover and simmer 20 minutes.
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
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