Learn how to easily make Salisbury steaks at home, recreated for grown-up taste buds with onion gravy and cheddar mashed potatoes.
These are nothing like the Salisbury steak TV dinners I remember from my childhood, nestled in those little tray compartments so the gravy didn’t fly everywhere, alongside a little square of the softest mashed potatoes you can imagine, corn and a brownie. Sometimes apple pie. Brownies were better.
I used to love them. That’s so wrong. The thought of eating one nowadays makes my insides shiver, with their mile-long list of ingredients I can’t pronounce and don’t want to. Thank goodness I don’t have to resort to that! These are so easy to make there’s no reason to ever buy one.
Ground sirloin with fresh parsley and onion is formed into oval-shaped patties and pan-fried then removed to make the gravy.
The gravy starts with a whole bunch of thinly sliced onions and garlic, tomato paste, beef broth and the optional red wine. The gravy picks up all the tasty brown bits off the bottom of the pan and is really the star of the show.
To finish, the steaks are simmered in it and then served over cheesy mashed potatoes.
Hello, comfort food.
Everything about you is right.
|Salisbury Steaks|| |
- 1 + ¼ pounds ground sirloin
- ¼ cup fresh minced parsley
- ¼ cup minced yellow onion
- sea salt and black pepper
- 2 tablespoons + 1 teaspoon all-purpose flour, divided
- 2 tablespoons olive oil, divided
- 2 cups thinly sliced yellow onions
- 1 teaspoon sugar
- 4 cloves minced garlic
- 1 tablespoon tomato paste
- 2 cups beef broth
- ¼ cup dry red wine, optional
- ½ teaspoon dried thyme
- In a large bowl with a fork combine the beef, parsley, onion, ¾ teaspoon salt and ¼ teaspoon black pepper.
- Heat a large saute pan over medium heat.
- Divide into 4 equal portions and shape into oval patties about 1-inch thick.
- Place 2 tablespoons flour in a shallow dish and dredge the patties on each side.
- Add a tablespoon of oil to the pan and cook the patties until browned, about 3-4 minutes on each side. Remove to a platter.
- Add the remaining tablespoon of oil to the pan with the onions and sugar. Cook about 10 minutes, stirring often.
- Stir in the garlic and tomato paste, cook 1 minute. Sprinkle with 1 teaspoon flour.
- Stir in the broth and wine, if using, and about ½ teaspoon salt and thyme.
- Place the meat back in the pan and bring to a simmer. Simmer 10 minutes. Taste and season the broth with more salt and pepper if needed.
- Serve over cheddar mashed potatoes with gravy ladled over the top.
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|Cheddar Mashed Potatoes|| |
- 2 + ½ pounds potatoes (I like Yukon Gold)
- 3 - 4 tablespoons butter
- ½ cup warm milk
- salt and pepper
- 1 cup shredded sharp cheddar cheese
- Wash, peel and cube the potatoes, placing them in a large saucepan filled with cold water.
- Bring to a slow boil and cook until fork tender 15 - 20 minutes.
- Drain and add back to the pan with the butter, milk, ½ teaspoon salt and ¼ teaspoon black pepper.
- Smash with a potato masher until creamy, adding more milk if needed.
- Mix in the cheddar and taste - season with more salt and pepper if needed.