Salisbury Steak

It had been a while I since I made Salisbury Steak.

Should probably have started it in the morning

before leaving for work.

We ended up having a late dinner.  

Served with a mushroom sauce, 

mashed potatoes and steamed broccoli and cauliflower

PRINT RECIPE

Salisbury Steak In Mushroom

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What I call "Diner" Food. Serve with mashed potatoes and your

favourite veggies.

2 pounds of ground Sirloin

1 onion finely chopped

2 cloves of garlic minced

2 tablespoons chopped fresh parsley

2 teaspoons chopped fresh thyme

1 tablespoon of worcestershire Sauce

1 tablespoon dijon mustard

Salt and Pepper to taste

Sauce

1/2 small onion chopped

1 garlic clove minced

1 tablespoon green peppercorns

Fresh Mushrooms sliced

2 tablespoons Flour

Broth 2 to 3 cups (Beef or chicken)

Pan drippings plus 1 to 2 tablespoons of butter or oil.

.

Saute onions in 2 Tablespoons of olive oil until tender but not

browned. Add minced garlic and cook for 1 minute. In a bowl

combined ground sirloin, parsley, thyme, dijon mustard,

worcestershire sauce and salt and pepper. Add onions and garlic

and mix well. (I use my hands). Form into oval shaped patties. (I

made 5 nice size ones from the 2 pounds, but you could make

smaller if you prefer)

Brown the patties in a heavy skillet in a little olive oil. You

can also brown these in a grill pan.

Remove the meat from the pan. Add a little more oil if needed and

saute the onions, garlic and mushrooms.  Sprinkle with a little

flour, cook for a couple of minutes and add the broth and the

green peppercorns.  Add the patties to the pan, cover and simmer

on low for at least one hour.  Make sure there is enough sauce to

almost cover the steaks.

Salisbury steak should be very tender and not have the texture of

a just fried hamburger.  Simmering the meat n the gravy also

enhances the flavour of the sauce.