Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
I was asked by a good friend if I had a salisbury steak recipe.
A bit of history – it was first made by James Salisbury during the civil war era. There are 100s of variations, but I’ve made this one countless times. It’s from the 1920s menu for The Palace Hotel SF. It’s certainly a belly warming meal especially with a nice hunk of sour dough bread.
Here ya go, Melanie Hall. Bon appétit!
Ingredients
- • 1 pound lean ground beef
• ¼ cup panko breadcrumbs
• 1 large egg, beaten
• 1 Tablespoon ketchup
• 1 teaspoon Dijon mustard
• ½ teaspoon dried oregano
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground pepper
• 1 Tablespoon olive oil , for the skillet
• 1 medium onion , sliced
• 7 ounces cremini mushrooms , sliced
• 3 Tablespoons cornstarch
• 1 Tablespoon water
• 2 Tablespoons salted butter
• 1 ¾ cup beef broth , divided
• 1-2 teaspoons Worcestershire sauce
• ½ teaspoon garlic powder
• Kosher salt to taste
• Freshly ground black pepper to taste
Instructions
Steaks
In a large bowl, mix by hand the ground beef, panko, egg, ketchup, mustard, oregano, salt, and pepper until just combined, being careful not to overmix. Divide the mixture equally into 4 portions and shape into oval patties, about 3/4-inch thick.
In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook 3 minutes per side, or until golden brown on each side. Reduce the heat if browning too quickly. Transfer to a plate.
Gravy
In the same skillet, sauté the onion and mushrooms, stirring occasionally, over medium-high heat 7 to 9 minutes, or the onions are tender and the mushrooms are seared. Transfer to the same plate as the patties.
Add the butter to the skillet and reduce heat to medium low. Whisk in the beef broth, Worcestershire, and garlic powder until well combined.
In a small bowl, stir together cornstarch and water until smooth. Whisk into the skillet until combined.
Transfer the onions, mushrooms, and beef patties (with any juice) back to the skillet. Cook 10 minutes, or until the steaks reach an internal temperature of 160°F on a digital thermometer and the gravy has thickened. Add 1 Tablespoon water or beef broth if the gravy gets too thick. Season with salt and pepper. Serve immediately with mashed potatoes or noodles.
