Monday, October 13, 2014
Salisbury Steak Recipe (Dairy Free)
Ingredients: (makes 4 servings)
1 pound lean ground beef
1/2 cup ground oats or bread crumbs
1/4 cup grated or minced onions
2 TBSP chopped fresh parsley
a dash of Worchestershire sauce
salt and pepper to taste
1/2 - 1 TBSP vegetable oil or other fat for pan frying
8 ounces mushrooms, sliced (crimini or baby portobello are my favorite)
1 small onion sliced into rings or half moons
2-3 TBSP flour
1-2 cups chicken or beef broth
1) Mix the first 7 ingredients, I mix with my hands until thoroughly combined. Form into oval patties. If you have time, refrigerate the patties for a few hours, this prevents them from falling apart when you fry them.
2) When its time to cook, heat fat in skillet and pan fry the patties until well browned. Add a splash of water and cover the skillet to allow the steam to fully cook the patties and deglaze the pan. Remove the patties from the skillet.
3) Remove the skillet from the heat and add mushrooms to pan, salt the mushrooms. The salt will pull some moisture out of the mushrooms. When mushrooms sweat or start to look damp, add the onions and put the pan back on the heat, add a touch more oil if needed and fry the mushrooms and onions until golden brown. (Sweating the mushrooms is optional but mushrooms are little sponges, they will soak up all the oil you are trying to fry them in. If you sweat them first you can use less oil, the mushrooms don't stick and you will get a better brown)
4) Make a slurry of the flour and about 1 cup of chicken stock. Add the slurry to the pan and stir well over medium low heat. If it becomes too thick add more stock or water. Allow the gravy to come to a boil and simmer until it become the consistency you like. Add the patties back to the gravy to rewarm them.
5) Serve over mashed potatoes, egg noodles or rice.