The secret to making a good Salisbury steak is to let the meat simmer in the gravy for at least an hour. The meat should be tender and not have the texture of a just fried or grilled burger. Simmering also enriches the flavour of the gravy.
Salisbury Steak In Mushroom
What I call “Diner” Food. Serve with mashed potatoes and your
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
1/2 small onion chopped (or sliced)
1 garlic clove minced
1 tablespoon green peppercorns (optional)
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. (if using) 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.