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When I think about salisbury steak, I think TV dinners, the S&S Cafe, and latchkey kids.  I didn’t ever want to eat it. This recipe changed my mind. Adam from the Unorthodox Epicure has a great website full of tasty recipe. They use normal ingredients to produce amazing results. This recipe is proof of that. I made mashed potatoes and asparagus to accompany the steak, slathering the potatoes in the savory gravy. MMMM! Nothing is better than meat and potatoes!

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Salisbury Steak (a variation of a recipe from the Unorthodox Epicure) 

The Steak:

  • 1 lb lean ground beef
  • 2 eggs
  • 1/2 cup plain breadcrumbs
  • 1 tbsp bbq sauce
  • 1 tsp dried thyme
  • 1 tsp ground mustard
  • Salt and pepper to taste
  • 1 tbsp vegetable oil

In a bowl, Combine ingredients and form into 5 patties. Heat oil in large skillet and fry patties on both sides until nicely browned and almost cooked through. Drain the patties on a paper towel lined plate and set aside.

The Sauce:

  • 2 cups fresh sliced mushrooms
  • 1 medium onion, thinly sliced
  • 2 tbsp butter
  • 2 tbsp all-purpose
  • 1 cup red wine
  • 2 cups beef stock
  • Dark soy sauce, to taste
  • Freshly ground black pepper, to taste

The pan should have a nice glaze of oil from frying the patties. If there is extra, drain it off. Add mushrooms and onion slices, frying for about five minutes. The onion and mushrooms should start to brown a bit. Add the wine and reduce until nearly gone. Add the butter and allow to melt. Add the flour. Stir until all mushrooms and onions are coated. Continue cooking and stirring for about 2 minutes. Add stock and combine, mushing out the lumps as needed. Bring to a simmer and cook for about 5 minutes, stirring regularly, until it has thickened slightly. Add soy sauce to taste (I used about 2 or 3 tbsp). Add meat back to pan and allow warm through for a couple of minutes. Turn off heat, cover and allow to sit for about 5 minutes. Serves 5.

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