Salisbury steak is an old diner classic. Try making your own at home with this restaurant favorite, complete with mushroom gravy. Beef stock may be substituted for the veal stock.
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
- 6 ounces minced onion
- 1 ounce minced garlic
- 3 Tablespoons butter
- 2 pounds ground beef
- 4 eggs
- 8 ounces bread crumbs
- 4 ounces chopped flat leaf parsley
- 12 ounces cooked and diced button mushrooms
- 2 ounces butter
- 2 ounces flour
- 24 ounces veal stock
- 1 pound sliced button mushrooms
- 2 red onions, sliced 1/2-inch thick, grilled
Preparation:
Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool.Mix ground beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside.
In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour.
Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree F oven for 45 minutes.
Garnish with grilled onions and serve.
Yield: 12 servings
Source: Sokolowski's University Inn, Cleveland, Ohio
Reprinted with permission.
