Saturday, November 1, 2014

Salisbury Steak

This came from the new cookbook my girls bought me for my birthday.  The beef patties didn't want to stay together and were a bit crumbly.  The taste was very good.
Salisbury Steak
The Complete Cook's Country TV Show Cookbook

½ cup milk
7 tbsp instant potato flakes
1 lb lean ground beef
salt
pepper
4 tbsp butter
1 medium onion, halved and sliced thin
1 lb white mushrooms, sliced thin
1 tbsp tomato paste
2 tbsp flour
1¾ cups beef broth
¼ cup ruby port Beth used beef broth

Whisk the milk and potato flakes in a large bowl. Add ½ tsp salt and ½ tsp pepper, whisk in. Add the beef and kneed until well combined. Shape into four patties, ½" thick. Place patties on a parchment lined plate and refrigerate for 30 minutes (or up to 4 hours).

Melt 1 tbsp butter in a large skillet over med-high heat. Add the patties and cook until well browned and a nice crust has formed, about 5 minutes per side. Transfer to a plate and set aside.

Melt the remaining butter in the pan, then add the onion and cook until it's softened and starting to turn translucent, about 5 minutes.

Add the mushrooms and ½ tsp of salt and cook until all the liquid has evaporated, about 5 minutes.
Add the tomato paste and flour and cook until nice and brown, about 2 minutes. Slowly stir in the broth and port, and bring up to a boil.

Return the patties to the pan, reduce to a simmer, and cover. Simmer until the meat is cooked through and the sauce thickened, 12 - 15 minutes. Season the sauce with additional sauce and pepper if needed.

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