Salisbury Steak
Salisbury Steak
$0.00
Salisbury Steak
James Salisbury was an American physician and chemist known for his advocacy of a meat-centered diet to promote health. Salisbury steak has been used to describe a ground beef patty served as an entree since 1897 in the United States. Enjoy this classic dish with Yukon Gold Mashed Potatoes and Roasted Vegetables.
Equipment
- Cutting Board
- Knife
- Large Pot
- Strainer
- Mixer or Mixing Bowl
- Large Saute Pan
- Medium Pot With Lid
- Roasting Tray
Ingredients (2 Servings)
- 1/4 cup Corn Starch
- 10 oz. Ground Beef
- 1 cup Carrots
- 2 dups Beef Stock
- 3 oz. Mushrooms
- 1 cup Rice Milk
- 2 tbsp Steak Sauce
- 1 pkg Rice Cereal
- 1.5 tbsp No-Salt Seasoning
- 2 tbsp Margarine
- 1/2 each Red Onion
- 1/2 pkg Onion Soup Mix
- 1 clove Garlic Clove
- 1.5 lbs. Yukon Gold Potatoes
- 1 ea. Sweet Red Peppers
- 4 oz. Cauliflower
Instructions
- Preheat oven to 375F. Cut cauliflower and red bell pepper into 1" pieces. Toss with seasoning and 1T oil and place on roasting tray. Roast in oven until tender/crisp and slightly browned (about 20-25 Min).
- Wash and peel potatoes and cut into 1.5" pieces. In a heavy bottomed pot, add potatoes and cover with water so that the quantity of water is two times that of the potatoes. Bring to a boil, reduce heat to medium and simmer until the potatoes are very tender, about 15 minutes.
- While vegetables and potatoes are cooking, prepare patties. Dice onions. Drizzle 1T | 2T oil in large saute pan and saute 1/2 of the diced onions over medium heat. Set aside the other half for later.
- In a mixing bowl, combine ground beef sauteed onions, 1/2 pkg | 1 pkg onion soup mix, steak sauce, rice cereal, rice milk, and 1t | 2t salt and 1/2t | 1t pepper. Mix until well incorporated. Form beef mixture into 3 oz. oval shaped patties.
- Drizzle 1T | 2T oil in large saute pan and on medium high heat, sear patties on all sides until they are evenly browned (about 7-8 minutes) and remove from pan. Remove 2/3 of the oil in saute pan from cooking the patties and discard. Return the pan to the stove with the same heat.
- Slice mushrooms into 1/4" strips. Add raw diced onions from step 3 and sliced mushrooms and cook for about 3-4 minutes until the vegetables soften and are translucent. Add beef stock.
- Make a slurry by mixing 1/4C cornstarch with 1/4C cold water. Thicken the stock mixture by stirring in 1T of slurry. Continue adding 1T of slurry until thickened. Place patties back into saute pan and cover with lid. Cook on stovetop until the patties are 155F and sauce is thick.
- Drain potatoes thoroughly, return to pot and mash potatoes until all lumps are removed. Add rice milk, margarine and season to taste with salt and pepper.
- Plate mashed potatoes with Salisbury steak and gravy over the top and roasted vegetables on the side. Serve & Enjoy!
Recipe Notes:
To make the best mashed potatoes, drain the potatoes thoroughly, place on a baking tray, and bake in a preheated oven to dry out a bit. It makes the potatoes light and fluffy.
OTHER SUPPLIES NEEDED:
- Vegetable Oil
- Salt And Pepper
Tried this recipe?Let us know how it was!
Description
James Salisbury was an American physician and chemist known for his advocacy of a meat-centered diet to promote health. Salisbury steak has been used to describe a ground beef patty served as an entree since 1897 in the United States. Enjoy this classic dish with Yukon Gold Mashed Potatoes and Roasted Vegetables.
