Salisbury Steak For the Refined Palate

Tags

American, beef, food, gravy, main dish, mushrooms, Salisbury, steak, traditional

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!

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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Mustard Roast Beef with Fall Vegetable Hash

Tags

beef, brussles sprouts, fall, gluten free, gravy, mustard, parsnips, roast, seasonal, turnips, vegetables

I don’t normally post two recipes at the same time but these two go together “like peas and carrots” as Forrest Gump would say. I love the flavor of the beef by itself. Drizzling the gravy over the vegetables takes them to a whole other level. If you want a meal to showcase all the best food things of fall, this is the meal for you!

Mustard Roast Beef (from NOSH)

• 2 tsp mustard seeds
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tbsp thyme leaves
• 1/4 cup olive oil, plus one tablespoon extra
• 4 lb boneless beef rib eye
• 1/4-1/2 cup Dijon mustard
• 1 stick room temperature butter
• kitchen string

Remember to take the beef out of the fridge at least 10 minutes before you sear it or put it in the oven, this will ensure even cooking.

Preheat oven to 250 degrees. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. In a separate bowl combine butter and Dijon mustard until completely integrated. Combine spice mixture and mustard mixture, set aside.
Brush the beef with the extra oil. Heat a large non-stick frying pan over high and cook the beef for 1-2 minutes each side or until brown. remove from the pan. Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 2 hours for medium to medium well. After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.  After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax. Serves 4-6.

Make a sauce with the pan drippings by placing the roasting pan on the stove top over medium heat. Add beef broth or red wine (I did the wine) and reduce it down to your desired amount.

Fall Vegetable Hash (from Southern Living Sept 2013)

• 4 slices of thick cut bacon
• 2 tbsp olive oil
• 1 mediun onion, chopped
• 1 medium sweet potato, peeled and cubed into 1/2 inch cubes
• 1 medium turnip, peeled and cubed into 1/2 inch cubes
• 1 parsnip, peeled and cubed into 1/2 cubes
• 1 lb small fresh Brussles sprouts, quarted
• 2 garlic cloves, sliced

Cook bacon in a large cast iron skillet over medium heat until crispy. Remove the bacon and drain on paper towels. Drain the skillet, reserving 2 tbsp of the drippings. Coarsely chop the bacon.

Add oil to hot drippings in the skillet. Cook onions and sweet potatoes over medium heat for 5 minutes, stirring occasionally. Add turnips and cook for another 8 minutes. Combine vinegar and 2 tbsp water. Add Brussles sprouts, garlic, and vinegar mixture to the skillet. Cover and cook, stirring occasionally, for 5 minutes or until the veggies are tender. Stir in the bacon. Season with salt and pepper to taste. Serves 8.

Roast Beef with Mushroom Gravy

Tags

beef, food, gravy, mushroom, roast, Supper

This recipe is pretty tasty and is made even better by the extra lean roast I was able to use. I am pretty pleased that there are leftovers to take to work later this week too. The original version did not contain mushrooms but I can’t imagine good gravy without them.

Roast Beef with Mushroom Gravy

• 1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp vegetable oil
• 1/2 large yellow onion, sliced
• 3 sprigs fresh thyme
• 3 cups canned beef broth
• 2 tbsp cornstarch
• 1/4 cup water
• 1 can mushrooms, drained

Preheat the oven to 275 degrees F. Season the meat on all sides with the oregano, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.

Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving. Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. At the very end, add the mushrooms and heat for another 30 seconds. Remove from the heat.

Carve the beef thinly and arrange the slice. Drizzle gravy over each portion and serve alongside of the rice or mashed potatoes