....Salisbury steak.
Last Thursday, my "want/need/hear/see" post included a blurb about how for some very strange reason, I had been craving Salisbury steak dinner...... Weird, right? Well, I researched a few recipes and came up with my own to create a healthy, organic, and gluten free version....
What you need for the steak:
1 lb organic, grassfed beef
1/2 C gluten free bread crumbs
1 1/2 tsp dry mustard
1 Tb ketchup
2 Tb 'Better Than Bouillon" beef base
For the gravy:
1 med onion
4 Tb butter (2 in the beginning with just the onions, and the other 2 AFTER when you start cooking the steaks)
3 Tb cornstartch
1 Tb ketchup
8 oz beef stock
1 Tb 'Better Than Bouillon" beef base
First, I lined a cookie sheet with parchment paper and put in a pound of mini bite sized potatoes in the oven at 400 degrees (I forgot to take a pic of the "before" potatoes, but the finished potatoes are pictured further down the page). Just a little paprika and salt was added for flavor. No butter needed once these are on the plate with that yummy gravy!!!
Next, slice an onion into very thin slithers and place in a skillet with 2 Tb butter. Cook over medium heat until your desired level of brown and caramelized. I prefer them almost burnt ;) While the onions are in the skillet, put your ground beef and bread crumbs in a bowl along with your dry mustard,
"Better Than Bouillon" beef base, and ketchup. Mix with your hands (if this grosses you out, get some latex gloves) - this needs to be mixed and mashed and thoroughly combined so that you have that ol' classic texture of the Salisbury steak.
After your onions are good and brown, spoon them out into a bowl and set to the side....
Form four oblong patties and add 2 Tb butter to the skillet before adding the steaks. Once the steaks are in the skillet, sprinkle with some kosher coarse salt...
Cook 3-5 minutes each side until done in the middle, and remove from pan. I cooked mine over medium heat. Remove skillet from heat just for a moment....
At this point, your potatoes are probably ready to be smashed. Take another cookie sheet, slightly smaller than the one that the potatoes are on, cover the potatoes with a piece of parchment paper, put the cookie sheet on top and SMASH! Aren't they cute??
Now put your skillet back over the medium heat, pour in a small carton of beef stock (my little carton was 8 oz.), a little squirt of ketchup, put your onions back in, and stir until ketchup is mixed in....
Spoon out a little of the hot broth mixture into a bowl and add 3Tb cornstarch. Once the cornstarch is mixed in and not lumpy, pour mixture into skillet, let thicken a few minutes and then add your steaks.
Cook and additional 5 minutes in the gravy before serving. I just used some frozen peas to go with my potatoes and steak, easy and hit the spot!!!!!
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