Salisbury Steak

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Onions

  Raw

  2 tbsp chopped or 20g

• Japanese Style Panko Plain Bread Crumbs

  4C

  ⅓ cup or 20g

• Ketchup

  Low sodium

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Worcestershire sauce

  1 ½ tsp or 9g

• Made from Roasted Beef and Concentrated Beef Stock Beef Base

  Superior Touch Better Than Bouillon - Walmart

  ½ teaspoon or 3g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  ½ tsp or 3g

• Ground Black Pepper

  Member's Mark

  ½ tsp or 1g

• Granulated Garlic

  Member's Mark

  ½ tsp or 2g

• Organic Basil Leaves

  Great Value

  ½ teaspoon or 200g

• Ground Beef Sirloin

  90% Lean, 10% Fat - Walmart

  16 oz or 448g

• Whipped Butter, Salted

  Great Value

  4 tbsp or 36g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Sliced Mushrooms

  Great Value

  ⅜ cup or 43g

• Granulated Onion

  Member's Mark

  ½ tsp or 2g

• Granulated Garlic

  Member's Mark

  1 tsp or 3g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• All Purpose Flour

  Gold Medal

  ¼ cup or 30g

• Broth, Beef, Unsalted

  Swanson

  3 cup or 300g

• Soy Sauce, Less Sodium

  Less Sodium, Kikkoman

  1 tbsp or 100g

• Worcestershire sauce

  1 ½ tsp or 9g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Made from Roasted Beef and Concentrated Beef Stock Beef Base

  Superior Touch Better Than Bouillon - Walmart

  1 ½ teaspoon or 9g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Oregano

  Spices, dried

  ½ tbsp, leaves or 2g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. For the Steaks: Add all of the steak ingredients( through basil) to a large bowl EXCEPT the ground beef. Whisk together with a fork until thoroughly combined. Add the ground beef and combine with your hands.
2. Divide the mixture into 4 equal portions, and pat firmly into oval patties around 3/4"-inch thick. Make a shallow depression/dimple in each patty so the outer border is about a 1/4 inch higher than the middle. This will help them cook more evenly/quickly/not bulge.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the steaks on each side, about 3 minutes total. Transfer steaks to a plate (use a long enough spatula so they don't fall apart!) but leave the drippings behind. Note: the steaks will NOT be cooked through but will finish cooking in the sauce.
4. For the Mushrooms (Skip if not using): Melt 1 tablespoons butter with 1 tablespoon olive oil over medium heat in the leftover drippings. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 2-3 minutes per side or until golden.
5. Remove mushrooms from skillet with a slotted spoon and repeat with remaining mushrooms; transfer all mushrooms to a plate.
6. For the Gravy: To the now empty skillet, melt 2 tablespoons butter with 1 tablespoon oil. Add shallots and saute over medium-high heat for 2-3 minutes to soften.
7. Reduce heat to low, add garlic and red pepper flakes and saute for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan.
8. Slowly whisk in beef broth and all remaining gravy ingredients. Whisk until most of the lumps are gone.
9. To cook: Add the partially cooked steaks back to the skillet (use a long enough spatula) and nestle into the gravy (it's okay if most of the gravy covers them).
10. Bring to a simmer over high heat then reduce to medium. Cook for 5-7 minutes or until the internal temperature of the steaks reaches 160 degrees F, stirring occasionally around the steaks. If the gravy thickens too quickly, add additional broth.
11. Once the steaks are done, stir in the mushrooms.
12. To Serve: Serve Salisbury Steaks topped with the mushroom gravy over mashed potatoes (the BEST), noodles or rice. Season with freshly cracked salt and pepper to taste.
13. Recipe by: Jen (source: https://carlsbadcravings.com/salisbury-steak/)