Post by Loupy on May 24, 2017 19:46:27 GMT -7
Salisbury Steak
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
Salisbury steak is a curious creation because it’s really more of a hamburger patty. It might sound a little strange to treat something so humble the same as you would a prime cut of beef, but it’s a pretty smart way to dress up a far less expensive ingredient. We particularly like this recipe from Tide and Thyme because the sauce gets an extra dose of elegance with some red wine. Just whip up a simple starch and some veggies, then dinner is taken care of.
Ingredients:
Steaks
1½ pounds lean ground beef
¾ cup finely chopped onion
1 cup breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon beef bouillon granules
2 eggs, lightly beaten
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons butter
Vegetable oil
Sauce
1 large yellow onion, sliced into ¼-inch-thick slices
8 ounces portobello or cremini mushrooms, sliced
2 tablespoons tomato paste
¼ cup flour
3½ cups beef broth
½ cup dry red wine
1 teaspoon kosher salt
½ teaspoon pepper
Directions:
Combine beef, onion, breadcrumbs, Worcestershire, bouillon, eggs, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl.
Use your hands to mix just until combined.
Form into six, oval-shaped patties.
Melt butter and oil together in a large skillet set over medium high.
Add patties and cook until browned on both sides, a few minutes per side.
Remove from skillet and pour off fat.
Reduce heat to medium and add onions and mushrooms.
Cook, stirring, until browned and soft, about 3 to 4 minutes.
Add tomato paste and cook until fragrant and darkened, about 2 minutes.
Sprinkle in flour and continue to cook, stirring, for 1 minute.
Stirring constantly, add stock and wine.
Cook, stirring, until thickened.
Return patties to gravy.
Simmer, spooning sauce over the top, for 15 minutes.
Serve patties with sauce ladled over top.
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
Salisbury steak is a curious creation because it’s really more of a hamburger patty. It might sound a little strange to treat something so humble the same as you would a prime cut of beef, but it’s a pretty smart way to dress up a far less expensive ingredient. We particularly like this recipe from Tide and Thyme because the sauce gets an extra dose of elegance with some red wine. Just whip up a simple starch and some veggies, then dinner is taken care of.
Ingredients:
Steaks
1½ pounds lean ground beef
¾ cup finely chopped onion
1 cup breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon beef bouillon granules
2 eggs, lightly beaten
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons butter
Vegetable oil
Sauce
1 large yellow onion, sliced into ¼-inch-thick slices
8 ounces portobello or cremini mushrooms, sliced
2 tablespoons tomato paste
¼ cup flour
3½ cups beef broth
½ cup dry red wine
1 teaspoon kosher salt
½ teaspoon pepper
Directions:
Combine beef, onion, breadcrumbs, Worcestershire, bouillon, eggs, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl.
Use your hands to mix just until combined.
Form into six, oval-shaped patties.
Melt butter and oil together in a large skillet set over medium high.
Add patties and cook until browned on both sides, a few minutes per side.
Remove from skillet and pour off fat.
Reduce heat to medium and add onions and mushrooms.
Cook, stirring, until browned and soft, about 3 to 4 minutes.
Add tomato paste and cook until fragrant and darkened, about 2 minutes.
Sprinkle in flour and continue to cook, stirring, for 1 minute.
Stirring constantly, add stock and wine.
Cook, stirring, until thickened.
Return patties to gravy.
Simmer, spooning sauce over the top, for 15 minutes.
Serve patties with sauce ladled over top.