Using It Up Challenge : Ground Beef Edition

 

Salisbury Steak

Mom on Time Out

Ingredients

For the Steaks

  • 2 pound lean ground beef
  • 0.67 cup panko breadcrumbs
  • 2 teaspoon Italian seasoning
  • 2 large egg
  • 2 tablespoon ketchup
  • 2 teaspoon Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • salt and pepper to taste (I use about ½ teaspoon of each)
  • 2 garlic clove finely minced
  • 4 tablespoons extra virgin olive oil

Mushroom Gravy

  • 2 tablespoon extra virgin olive oil if needed
  • 1 onion diced
  • 16 ounces sliced mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 3 cups beef stock or beef broth 
  • 2 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • salt and pepper to taste

Instructions

  • In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper and garlic.
  • Form into 4 oval patties about ¾ inch thick.
  • Heat olive oil in a large deep skillet over medium high heat. Add the steaks and cook until golden brown, about 4 to 5 minutes on each side. (Steaks do not need to be fully cooked at this time.) Remove steaks to a plate and set aside.
    4 tablespoons extra virgin olive oil

Mushroom Gravy

  • Add chopped onions to the skillet, season with salt and pepper, and cook until partly translucent, 3 to 4 minutes. (If the skillet needs a little more oil, add it now.)
    1 onion,2 tablespoon extra virgin olive oil
  • Add mushrooms, season with salt and pepper, and cook until golden, about 3 to 5 minutes.
    16 ounces sliced mushrooms
  • Turn down the heat to medium, add the butter and stir to melt. Add flour and whisk until combined with the butter.
    4 tablespoons unsalted butter,4 tablespoons all purpose flour
  • Gradually pour in the beef stock, whisking continuously. Add the ketchup and Worcestershire sauce and season with salt and pepper as needed.
    3 cups beef stock,2 tablespoon ketchup,2 teaspoons Worcestershire sauce,salt and pepper
  • Bring to a simmer and add steaks back to the skillet. Cover and cook for another 5 minutes or until steaks are cooked through. If you notice the gravy getting too thick, add more beef stock or water.
  • Serve Salisbury steaks with gravy on top over mashed potatoes. Sprinkle with fresh ground black pepper and some parsley. Enjoy!
To freeze: Let steaks cool completely and then transfer steaks and gravy to a freezer safe container for up to 2 months. When ready, remove from freezer and thaw overnight in the refrigerator. Steaks and gravy can be reheated in a skillet until warmed through. You may need to add additional broth to thin out the gravy.

Nutrition

Calories: 395kcal | Carbohydrates: 14g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 438mg | Potassium: 863mg | Fiber: 1g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 4mg

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