Salisbury Steak
ACTIVE TIME: 35 minutes
TOTAL TIME: 50 minutes
Yield: 4 servings
Salisbury steak is actually named after one J.H. Salisbury, an English physician who prescribed beef back in the nineteenth century the way some doctors dose out Lipitor today. Although the classic is baked, my version is braised and served in a pan sauce enriched with my secret weapon: milk powder. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
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- 1/3 cup all-purpose flour
- 2 tablespoons nonfat dry milk powder
- 1 pound ground sirloin, dry-aged if possible
- 1/2 teaspoon kosher salt
- 1 medium yellow onion, diced
- 2 teaspoons plus 1 tablespoon clarified butter
- 1 pint button mushrooms, stemmed and sliced
- 3/4 cup low-fat milk
- 1/3 cup red wine
- 1 beef ramen flavor packet
ACTIVE TIME: 35 minutes
TOTAL TIME: 50 minutes
Yield: 4 servings
Procedure
- Whisk the flour and milk powder together in a small bowl.
Divide the beef into 4 oval patties approximately 3 by 4 inches. Season both sides with the salt and dredge in the flour mixture. Set on a wire rack to rest at room temp.This is to keep the surface of the meat as dry as possible. - Heat a large heavy saute pan over medium-high heat and saute the diced onion in 2 teaspoons of the clarified butter. When the onion is brown and soft, invite the mushrooms to the pan and cook until the mushrooms brown and reduce by half.
- Transfer the mushroom mixture to a plate and add the remaining 1 tablespoon clarified butter to the pan. Once melted, add the patties and cook for 4 minutes on the first side.
- Meanwhile, whisk together the milk, red wine, and beef flavor packet in a separate bowl.
- Flip the patties and cook for 2 minutes on the second side. Add the mushroom mixture back to the pan, distributing it evenly around the beef patties.
- Pour in the milk mixture, cover, reduce the heat to medium, and simmer for 10 minutes to thicken the sauce.
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