One of the exciting things about my childhood adopted country, the US, was discovering all the new food. I’ve previously shared some stories about the new dishes I was introduced to in the school cafeteria. Those introductions were always memorable but not always enjoyable. Salisbury steak was one of the foods I was introduced to in my American grade school, and the experience was somewhere in the middle.
It really isn’t fair to judge new foods from school cafeterias, mixed with emotions of the culture shock that my young mind, and stomach, was trying to get used to. The Salisbury steak wasn’t really all that bad, I did enjoy the brown sauce with mushrooms, potatoes and corn it was served with. I didn’t want to give up on this new dish and did eat it whenever it was on offer in the cafeteria. Over time I even learned to like the dish.
As we got a little bit older my sisters and I liked to buy frozen meals from the grocery store. (My parents never bought processed meals because my mom made everything from scratch.) I remember my two favorite frozen foods to buy were tater tots and Salisbury steak dinners. There was just something about the “meat” floating in that brown sauce, the green beans, mashed potatoes and…whatever the sweet thing was supposed to be, that I liked so much. Maybe not the healthiest of foods but one I grew fond of.
One night my husband surprised me with a Salisbury steak dinner. Of course his tasted a million times better than the frozen stuff. During the years that I didn’t cook it was a meal I often requested he cook for us. Eventually he taught me how to cook it and ever since I have been in charge of the Salisbury dinners. My poor husband probably wishes he hadn’t taught me his recipe because I cooked it so often that he’s now burnt out on the dish. Now it is a dish I cook only once is a very great while. That being the case I photographed it to share the recipe with you. It’s not a traditional Salisbury steak recipe but it is one packed full of great flavours. Enjoy!
- 500 gm or 1 lb. ground beef mixed with ground pork (use half beef and half pork)
- 1 tsp onion powder
- ½ tsp granulated garlic
- large pinch salt or to taste
- large pinch ground black pepper or to taste
- olive oil
- 1 small onion, thinly sliced
- 1 can sliced mushrooms, drained and rinsed a couple of times
- salt and ground black pepper to taste
- 2 minced garlic cloves or 1 tsp granulated garlic
- ½ tsp paprika
- ¼ tsp mustard powder
- 500 ml or 2 cups low sodium beef broth
- 2 tbsp flour
- In a large bowl combine the ground meat mix with spices. Use your hands to work the spices into the meat. Make 4 even sized patties. Heat just a tiny bit of olive oil to coat the pan. Cook the patties for 8 minutes then flip and cook another 8 minutes, or until cooked all the way through. Drain off all the fat from pan, remove the patties and set aside. In the same pan saute the onions until they begin to soften, then add the drained mushrooms and cook for 5 minutes. Next add the salt, black pepper, garlic, paprika and mustard. Stir until well combined and place the patties back in the pan.
- Place the flour in a small bowl and whisk in the beef broth. Continue whisking until there are no flour lumps in the broth. Pour the broth mix into the pan, cover and simmer for 5 minutes or until the sauce, or gravy, thickens. Serve over mashed potatoes and your favorite green vegetable.
The mashed potatoes are homemade and here’s how I make mine. Feel free to serve the Salisbury steaks with your favorite green vegetable. In the photos you’ll see broccoli, because that’s all I had at home, but I think green beans or peas compliment the dish best. Plus if you have some cherry juice to drink alongside, then I really recommend it.
On a last note, May’s YBR has been open for submissions. The deadline is this Friday or 31st of May. Add your best recipe of May to the roundup here!