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