Try this Salisbury steak recipe, or contribute your own.
- Carbohydrate 25.9779667794635 g
- Cholesterol 128.096208182386 mg
- Fat 31.1501955865675 g
- Fiber 2.10441356246673 g
- Protein 26.4863063361503 g
- Saturated Fat 13.1877903476411 g
- Serving Size 1 1 Serving (317g)
- Sodium 607.484513443743 mg
- Sugar 23.8735532169967 g
- Trans Fat 4.2931385715482 g
- Calories 498 calories
Step-by-step
- Combine first 6 ingredients making sure not to over mix.
- Form into 6 round patties.
- Set aside and slice onions and mushrooms.
- Sear the patties in a cast iron skillet on med-high heat-they do not need to be thoroughly cooked at this point.
- Remove from pan, do not drain.
- Add butter.
- Add onions to the pan, salt, and bullion cubes.
- Cook until caramelized.
- Add mushrooms and cook another 5-10 minutes.
- Sprinkle flour over vegetables and cook 2 minutes.
- Add soy sauce, wine and broth making sure to scrape the bottom on the pan.
- Bring to a boil and return patties to the pan.
- Cook 20-30 minutes, stirring often, until gravy has reduced and thickened.
- Serve with whipped potatoes and peas.
Overworking the ground meat mixture before forming patties results in a dense, sausage-like texture instead of a tender bite. Handling the beef gently with the breadcrumbs, egg, and milk preserves the crumb structure. Sear the patties over medium-high heat in a cast-iron skillet to develop a deep Maillard crust, removing them while they remain raw in the center so they finish cooking inside the simmering sauce later. Leaving the rendered beef fat in the skillet provides the necessary medium for caramelizing the onions and mushrooms properly. Sprinkling flour directly over the cooked vegetables and stirring continuously for two full minutes eliminates the raw starch taste before the liquids are introduced. Deglazing the pan with red wine and beef broth requires scraping the browned bits from the bottom to build a deeply savory base for the gravy. Simmering the patties in the reduced liquid for twenty to thirty minutes thickens the sauce naturally while rendering the meat completely tender. Swapping regular breadcrumbs for panko changes the moisture absorption rate significantly, requiring an extra splash of milk to maintain softness.
