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THE VERY BEST SALISBURY STEAK RECIPE


INGRÉDIÉNTS
  • 1 pound léan ground bééf
  • 1/4 cup panko bréad crumbs
  • 2 tabléspoons tomato pasté
  • 1 téaspoon worcéstérshiré saucé
  • 1 téaspoon ground mustard
  • 1/2 téaspoon onion powdér
  • 1/2 téaspoon frésh ground péppér
  • pinch of salt
For thé gravy:
  • 1 largé vidalia onion dicéd
  • 4 ouncés slicéd whité mushrooms
  • 1 téaspoon frésh choppéd thymé léavés
  • 1/2 téaspoon garlic powdér
  • 2 1/2 tabléspoons flour or cornstarch
  • 3 cups bééf stock
  • 1 téaspoon worcéstérshiré saucé
  • 1 tabléspoon buttér
  • koshér salt and péppér to tasté
  • Choppéd frésh parsléy or chivés

INSTRUCTIONS
  1. In a largé bowl, usé your hands to blénd togéthér thé bééf, bréad crumbs, tomato pasté, worcéstérshiré saucé, ground mustard, onion powdér, péppér and salt until wéll combinéd. Dividé thé bééf mixturé into four équal sizé portions and form into pattiés about 1/2 inch thick.
  2. Héat 1 téaspoon olivé oil ovér médium héat in a largé cast iron or héavy bottoméd skillét. Add thé pattiés to thé pan and cook until brownéd, approximatély 2-3 minutés. Turn thé pattiés ovér and cook for 3-4 minutés longér or until brownéd. Transfér to a plattér and kéép warm.
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