Salisbury Steak Dinner
It might be somewhat of a surprise, but Salisbury Steak was created for its health benefits. Dr. James Salisbury was very interested in the connection of food to health back in the late 1800’s. He researched, with sometimes some unlucky individuals, having them eat certain foods for extended periods of time to evaluate the diet to their health. The “Beans and Coffee” group not as lucky as the “Oatmeal” group. The real winners were the “Steak” group. They showed great health improvements. He took his research to the Union Army during the Civil War. Health was improved with the addition of lean beef to their diet.Over the years Salisbury Steak has come in and out of favor. I thought it would be fun to revisit it and vanish the memory of TV dinners back in the 60’s. I even thought about renaming it, so you didn’t snub your nose at my recipe. But after reading about Dr. Salisburg, I felt he deserved recognition for all his research and forward thoughts on the relationship between our health and what we eat.Another driving force in this recipe was to create something for a cold winter night that was made in one pan with not a whole lot of effort. I created elevated beef patties smothered in a rich flavor packed mushrooms sauce. Adding sautéed shallots, garlic and scallions keep the patties moist as they simmer in the sauce. Serve it over whipped potatoes or pappardelle noodles. A side of steamed broccoli or broccolini drizzled with lemon juice and olive oil will be a perfect compliment to the richness of the dish.
Ingredients
Salisbury Patties
- 1/3 cup Shallots finely chopped (1 medium
- shallot)
- 1 tablespoon Garlic chopped (2 large cloves)
- 1/3 cup Scallions sliced thin (6 thin scallions)
- 1 ½ tablespoon Butter
- 1 pound Ground Tenderloin
- 1/4 cup Breadcrumbs
- 1/2 cup Parmesan grated
- 1 large Egg beaten
- 1 teaspoon Worcestershire
- 1 teaspoon Ground Pepper
- 1 teaspoon Kosher Salt
- 1 tablespoon Butter
Salibury Sauce
- 3 tablespoons Vermouth or substitute Chardonnay or Pinot Noir
- 2 tablespoons Butter
- 8 ounces Cremini Mushrooms sliced
- 2 tablespoons Flour
- 2 cups Beef Broth
- 1/2 cup Heavy Cream
- 2 teaspoons Dijon Mustard
- Crispy Onion Rings and Sliced Scallions for garnish
Instructions
Salisbury Patties
- In a large sauté pan, melt butter over medium low heat. Add shallots, garlic, and scallions to pan. Sauté for 5 minutes, stirring occasionally. Vegetables should be soft. Remove the vegetables with the butter from the pan. Set to the side and let cool.
- In a large bowl combine ground beef, cooled vegetables with the melted butter, breadcrumbs, parmesan, beaten eggs, Worcestershire, salt and pepper. Gently mix with your hands.
- Form into 4 oblong balls. Flatten to ½ inch thick. Make sure the sides of your patties are tight. Set to the side on a baking sheet.
- Reheat the large sauté pan you used for the vegetables over medium heat. Add a tablespoon of butter. Once the butter is melted and bubbling, add the patties. Sear for 2 minutes on the first side.
- Flip and sear for an additional minute. Remove patties and set them to the side on the baking sheet.
Salisbury Sauce
- In the heated pan (medium heat), deglaze the pan with the vermouth, scraping the brown bits from the pan. Add the butter. Once melted, add the sliced mushrooms. Cook until they are golden brown on both sides, for about 7 minutes.
- Reduce heat to low. Add the flour and stir to incorporate with the mushrooms. Stir and cook for 3-4 minutes. Slowly add the beef broth, allowing it to thicken before adding more. Simmer for 10-15 minutes or until sauce isthickened.Add heavy cream and mustard, stirring to incorporate.
- Add the patties and spoon sauce over the top. Cover and cookfor 10 more minutes. Flip the patties after 5 minutes and spoon more sauce over the top. Patties should reach an internal temperatureof 165 degrees.Serve over whipped potatoes, pappardella pasta or egg noodles.
Notes
It can be prepared the day before and reheated.
It can be frozen for up to 3 months.
Nutrition
Serving: 4g