Salisbury Steak

Salisbury Steak

Salisbury steak turns boring ground beef into a gourmet meal. The recipe is quick and easy too. The meat is seasoned, shaped, and seared, then a delicious mushroom sauce is made all in the same pan.
Salisbury steak recipe that turns boring ground beef into a gourmet meal served with a delicious mushroom sauce.
Ingredients :
Salisbury Steak
▢1 pound ground beef, 90% lean, ground sirloin or chuck
▢¼ cup breadcrumbs
▢1 large egg
▢1 teaspoon kosher salt
▢½ teaspoon black pepper
▢2 teaspoons soy sauce
▢1 tablespoon olive oil
Mushroom Sauce
▢2 tablespoons unsalted butter
▢1 cup sliced yellow onion, ¼-inch thick
▢12 ounces brown mushrooms, ½-inch thick slices
▢½ teaspoon kosher salt
▢½ teaspoon black pepper
▢2 teaspoons minced garlic
▢1 tablespoon tomato paste
▢2 tablespoons all-purpose flour
▢1 tablespoon balsamic vinegar
▢1 ½ cups beef stock
▢2 teaspoon chopped parsley
Instructions :
In a medium bowl gently mix the ground beef, breadcrumbs, egg, salt, pepper, and soy sauce until just combined, do not overmix.
Divide the beef mixture into 4 even mounds. Form into ½-inch thick oval patties, about 5-inches long and 2 ½-inches wide. Cover and chill the patties in the refrigerator for 15 minutes.
Cut the onion into ¼-inch thick slices. Cut the mushrooms into ¼-inch thick slices. Mince the garlic. Set aside to use for the sauce.
Heat olive oil in a 12-inch cast iron skillet or nonstick pan over medium-high heat. Once the oil is hot, add the beef patties.
Cook until golden brown, 3 to 4 minutes. Flip and reduce the heat down to medium. Cook until the internal temperature reaches 140 to 145ºF (60 to 63ºC) for medium-well, or 150 to 155ºF (65 to 68ºC) for well-done, about 3 to 5 minutes. There will be some carryover cooking of the meat after resting. Transfer to a clean plate.
Carefully wipe the pan clean or keep the drippings for a more flavorful sauce. Heat the butter in the skillet over medium heat. Once melted add the onions. Saute until softened, about 3 minutes. Add the mushrooms, salt, and pepper. Saute until the mushrooms are tender, 3 minutes. Add the garlic and saute for 30 seconds.
Add the tomato paste and flour, stir and cook for 30 seconds. Add the balsamic vinegar, stir and cook for 15 seconds. Slowly pour in the beef stock, stir and cook until thickened, about 2 minutes.
Place the steaks back in the pan, turning to coat in the sauce to warm.
Garnish with parsley.
Equipment :
Cast Iron Skillet
Instant-Read Thermometer
Notes :
For a softer texture similar to meatballs, use ½ cup of bread crumbs