Wednesday, June 3 2020

Don’t write off Salisbury Steak, yet!

On my show about beef last weekend, one of the subjects that came up was about the bad wrap Salisbury Steak gets and I was one of the most prejudiced of all.

I decided to try my hand at making my own version and it turned out great. It’s an inexpensive way to feed a family and this dish is packed with flavor.

1 lb of ground chuck
1/2 medium onion, grated
1 clove of garlic, grated
1 tsp sea salt
1/4 tsp black pepper1/2 tsp dried thyme
cooking spray
1 tsp butter
1/2 TB olive oil
1/2 lb button mushrooms, sliced                                                                                                                                                                                                       1/2 tsp dried thyme
2-3 TB (depending on your taste) of pickled jalapeno, chopped
2 tsp Wondra flour
1/2 cup chicken stock
2 tsp heavy cream

Grate the onion and garlic. Add to a glass bowl with the meat. Add salt and pepper. Mix with clean hands until combined. Form into four oval-shaped patties. Spray a large frying pan with cooking spray and heat to medium high. Add butter and olive oil. When heated, add patties. When browned, turn. When the other side browns, check for desired doneness. (I made mine medium, which is not soft in the middle and just beginning to firm up.) Remove patties to a plate. Add sliced mushrooms, thyme and chopped jalapenos to pan. When mushrooms brown, flip over and add Wondra. Stir to combine. Add stock. Reduce to sauce consistency. Add cream. Pour sauce over patties. Serve immediately. This is great with roasted potatoes and a crisp salad.

Tasty goodness

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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