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BEEF - GROUND BEEF - Salisbury Steak
Nb persons: 5
Yield:
Preparation time:
Total time:
Source:
| Midwest Salisbury Steak [Beef] INGREDIENTS: Patties: | |
| 1 pound | ground sirloin |
| 1/2 cup | panko bread crumbs |
| 1 | egg, beaten |
| 2 tablespoons | milk |
| 1/2 (1 ounce) package | dry onion soup |
| mix | |
| 1 teaspoon | Worcestershire sauce |
| 1/4 teaspoon | ground black pepper |
| Gravy: | |
| 3 tablespoons | butter |
| 2 cups | fresh mushrooms, sliced |
| 1 | sweet onion, sliced |
| 3 tablespoons | all-purpose flour |
| 1/2 (1 ounce) package | dry onion soup mix |
| 1 1/2 cups | beef stock |
| 1 cup | water |
| salt | |
| ground black pepper to taste | |
DIRECTIONS:
1. Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
2. Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
3. Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
4. Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Allrecipes.com 5/8/2015
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