May 12

Cooking Class: Salisbury Steak

Cooking Basics, How To

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Many of us grew up with Salisbury Steak TV dinners. They were delicious but also highly processed which is not good for our health. Fortunately, it is easy to create this dish at home using whole, real foods. Making it yourself also allows you to tailor to your specific dietary needs. Eating healthy doesn’t mean giving up our favorite foods. We just have to make adjustments and swaps along the way! Enjoy!!

Salisbury Steak

Many of us grew up with Salisbury Steak TV dinners. They were delicious but also highly processed which is not good for our health. Fortunately, it is easy to create this dish at home using whole, real foods.
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Keyword: Beef, Comfort Food
Servings: 4 Servings
Author: Mrs. Dornberg

Equipment

  • Skillet with lid

Ingredients

  • 1 Pound Ground Chuck
  • 2 Tablespoons Minced parsley
  • Salt and freshly ground pepper to taste
  • 1/4 Cup All-purpose flour or starchy equivalent
  • Avocado or other high heat oil
  • 1 Large Onion sliced
  • 1 Tablespoon Sugar
  • 8 Ounces Mushrooms sliced, optional
  • 1 Teaspoon Minced garlic
  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Dry red wine
  • 1 Cup Beef broth or stock

Instructions

  • In a medium bowl, Combine ground chuck, parsley, salt and pepper. Divide evenly into 4 portions and shape each into ½ – ¾ " thick patties
  • Place flour in a shallow dish; dredge each patty in flour. Reserve remaining flour. Heat 10 or 12” skillet over medium-high heat until hot; add oil to coat bottom. Add patties and sauté 2-3 minutes on each side, or until browned. Remove from pan.
  • Add onions and sugar to pan; stir to combine. Add mushrooms, if using, stir and sauté 5 minutes, stirring often until well browned and moisture has evaporated. Stir in garlic and tomato paste; sauté 1 minute or until fragrant. Deglaze pan with wine stirring to scrape up any bits on bottom of pan. Sprinkle with reserved flour, mix until completely incorporated and cook 1 minute. Stir in broth and mix well until a smooth sauce forms; add additional stock if overly thick. Return meat to pan and bring to a boil. Reduce heat, cover, and simmer 10-15 minutes until done. If sauce is too thick, thin with small amount of additional beef stock. Taste and add salt and or freshly ground pepper as desired.
  • Garnish with parsley and serve.

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