Thursday, January 8, 2015

Salisbury Steak With Onion Gravy

Ok, so I know what you're thinking when I say Salisbury Steak. It's probably the mental image of the mystery meat you had in your elementary school cafeteria. Or maybe you are picturing some sort of frozen dinner with a meat like product. But let me assure you, this recipe is far from your childhood memories of bland, unidentifiable meat. It's time consuming to make the onion gravy, but it's all worth it!

It all starts with the onion gravy.

1 cup shredded or finely diced onions
2 Tablespoons butter
1/2 c red wine
2-3 c vegetable or beef stock
2 Tablespoons flour
salt and pepper

Melt the butter in the pan and add in the onions.

These will need to caramelize, so it's going to take a bit. Keep an eye on these and add in broth as needed to prevent onions from burning. While these are cooking, mix together the steaks.

1 1/2 lb lean ground beef
3 Tablespoons parsley
1/4 c diced onions
1 Tablespoon diced garlic
Salt and pepper
1/3 c Bread Crumbs
2 eggs

Mix everything except the bread crumbs and eggs together and let that sit for a few minutes so the flavors have a chance to set in.

Add in the bread crumbs and eggs, then form into steaks about 3/4" thick.

By this time, your onions should be carmelized, so it's time to add in the red wine. Simmer the wine and onions until it's reduced by half,  and then whisk in the flour.

Let the flour cook into the wine and onions, then gradually whisk in more stock. By this time, the gravy should be starting to thicken. Finally-it's time to cook the beef!

Preheat a skillet on medium high and cook the steaks for 6 minutes, then flip and cook an additional 6 minutes. Remove steaks from pan and add them into the simmering gravy and cook 3-5 minutes longer. Don't mind the steamy pic below-I was having a rough time with the camera!

Remove from heat and allow the gravy to do its final thickening. The gravy should be a nice dark brown and should coat the back of a spoon. Salt and pepper as needed.

You'll have plenty of gravy in the pan, which will be perfect over mashed potatoes, egg noodles, or rice. Side note-that would have made a pretty picture too, but I didn't make it that far. I was lucky to get the bag of frozen steam fresh broccoli in the microwave and the box of garlic bread into the oven. Sigh....maybe another night I'll be able to pull off a perfect 50's style dinner.

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