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
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.