Harvest Eating

Plant Based Vegan Recipes

  • Home
  • about
    • About Chef Keith Snow
    • Contact Us
    • Sponsors
    • Work With Us
    • The Harvest Eating Cookbook
    • TV
    • Radio
    • Press-Events
    • FTC Disclosure, Ads, Affiliate Links
  • Recipes/Videos
    • By Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Type
      • Appetizers
      • Soups, Stews & Chili
      • Baking
      • Spreads & Dips
      • Culinary Tips
      • Sauces & Stocks
      • Beverages
      • Desserts
      • Salad
      • Entree
      • Soup
    • Articles
      • Canning and Preserving
      • Farmers Market News
      • Gardening
      • Harvest Eating 101
  • Podcast
    • Radio Recipes
  • Shopping

Salisbury Steak

November 30, 2009 By keith Leave a Comment

[private]Active Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Recommended Beverage: Syrah
Created by: Chef Keith Snow

Description:

Salisbury Steak can have such potential if you use the right ingredients. This isn’t the kind you had in the cafeteria back in high school. This recipe uses fresh herbs, grass fed beef, a rich brown sauce and fresh mushrooms. You owe it to your self to try this again for the first time.

Ingredients:

2 lbs ground chuck
2 tbs olive oil
1/2 cup white onion chopped
3 clove garlic chopped
1/2 cup fresh breadcrumb
1/2 cup whole milk
2 tbs fresh parsly chopped
1 tbs fresh thyme chopped
1/2 tsp fresh rosemary chopped
1/2 lbs mushrooms sliced
1 recipe brown sauce

Directions:

1. In a sauté pan heat the oil over medium heat and cook the onions and garlic until lightly caramelized. Place the in a large bowl to cool. Reserve the pan for latter.
2. In the same bowl mix in the ground chuck, fresh bread crumbs, milk, parsley, thyme, and rosemary do not over mix. Form into 6 oval patties and refrigerate for 30 minutes.
3. In the sauté pan cook the patties over medium heat for about five minute on each side. Remove from heat and set aside to rest.
4. Add the mushrooms to the pan and cook until soft. Add the brown sauce and continue to cook for 2 minutes. Pour sauce over patties and serve.

Chef’s Notes: A substitute for the Brown sauce would be an organic beef broth and a little roux to thicken. [/private]

Filed Under: Beef Recipes, Entree, Fall, Spring, Summer, Winter Tagged With: Beef Recipes, garlic, grilled steak tacos, mushrooms, parsly, Pepper Steak Recipe, rosemary, thyme

Vsit Food Storage Feast

Shop Xtrema Ceramic Cookware

Load More...
Follow on Instagram
WELCOME-START HERE

Can Eat Dairy but Love Cheese?

Ultimate Paleo Beef

Check Out The Coolbot-Awesome Device

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Join thousands of my subscribers who cook with local and seasonal foods. Browse hundreds of recipes, videos and radio episodes. I'm glad you're here! ~Keith

Listen To Chef Snow On The Survival Podcast

Browse Recipes By Category

Very Popular Recipes Below !

Spinach Ravioli

Turkey Shepards Pie

Grilled Vegetables with Basil Pesto

357-Leek & Potato Soup-Parisian Potage-Video

Vegan Vegetable Wrap

Heart Healthy Hawaiian Chicken

Black Bean & Chorizo Empanadas

Tags

basil Beef Recipes chicken fajitas chicken parmesan Chicken Recipes chives Christmas cilantro Curried Chicken Salad Recipes Desserts eggs garlic ginger gruyere cheese heavy cream Martha Stewart Show mushrooms olive oil onion onions oregano parmesan parmesan cheese parsley potatoes Press-Events prevention magazine rosemary Salad Seafood Recipes Soup soy sauce spinach tarragon Thanksgiving thyme Tomatoes Vegan Recipes Vegetable Recipes Vegetarian Recipes video Vinaigrettes white wine whole milk zucchini

Copyright © 2018 · Foodie Pro Theme On Genesis Framework · WordPress · Log in