Tuesday, May 14, 2013

Salisbury Ground Beef



Old time favorite made from scratch, it's the best Salisbury Steak with Caramelized Onion Gravy

What you need:
Onion Gravy
2 large onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
1 teaspoon mustard(any flavor)
Salt and pepper

1 pound lean ground beef
1 pound of your favorite Mushrooms(sliced)
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

How to make it:
To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour keep whisking and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar., mustard Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

Heat 1 tablespoon Olive oil or butter in a large skillet over medium-high heat. Brown the beef,
add the mushrooms cook until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, parsley, thyme, salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

Combine the meat mixture into the onion gravy and stir gently to mix
Serve over hot mashed potatoes or noodles

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