Salisbury Steak

How is everyone’s week going? We FINALLY got a new fridge yesterday. As some of you may remember, we were having some troubles earlier this year with it. We had 5 repairmen fix different things and it finally couldn’t be fixed anymore. Needless to say, this week has been pretty bleak in the recipes department. Mostly frozen Indian (Trader Joe’s has the best!) or take-out. But no more, yesterday it arrived all shiny and new and we couldn’t be happier. I’ll be busy stocking it over the next few days and cannot wait! The constant moving everything into our garage fridge and bringing all our frozen meat up to my parents’ house every month was getting old, not that we didn’t enjoy the company 😉 It’s all properly tempered, smooth sailing days ahead of us now.

Before the fridge kicked the can for the final time, I was able to get in this oh so good Salisbury Steak. I think Salisbury steak gets a bad rap. Most think of the Hungry Man frozen entrée, that has God knows what in it, but this recipe is VERY different. My Salisbury Steak with Mushroom Gravy is comforting, like a big hug. It has the most amazing richness from the butter, mushrooms and wine. The gravy is perfectly balanced with just the right amount of onions and garlic. Pour that over the simply seasoned ground beef patties and you will be in beefy heaven! Top quality beef really elevates this dish, so be sure to use the good stuff. Serve alongside of some peas and a baked potato and you have yourself a wonderfully rounded meal your family will love and you can be proud of.

Here’s how to make it!

In a medium bowl, add in shredded onion, salt and pepper.

Add in your ground beef.

Then, add in the garlic you almost forgot 😉

Using your favorite kitchen tool (your hands) mix it all together like meatloaf and form into 4 patties.

Add olive oil and 1 tablespoon of butter to a skillet over medium-high heat until the butter starts to bubble.

Place the patties in the skillet and cook for 3 minutes.

Flip and cook for another 3 minutes on the other side. Put patties on a plate and set aside.

Add another tablespoon of butter into the same skillet we just cooked the patties in.

Add in the finely chopped mushrooms (I used a food processor for this) and sauté for 5 minutes.

Next, add in the rest of the shredded onion and wine. Cook for another 3 minutes.

Whisk together the beef broth and flour in a bowl or measuring cup and pour into the skillet.

Bring to a boil. Be sure to scrape up all the little brown bits stuck to the bottom of the pan. This is where all the flavor is! Cook for 5 minutes until gravy starts to thicken.

Pour in a splash of red wine vinegar and add the patties back in to the skillet. Continue cooking another 2 minutes.

Plate the patties and spoon the delicious gravy right over the top.

Enjoy!

Afraid steak isn’t healthy? Check out this great article on 31 Science-Backed Health Benefits of Steak.