DUTCH OVEN SALISBURY STEAK

Eric calls this fancy-cheap, but he left out the damn-delicious part. (Trust me, this isn't school lunch room foo!)


Using a Dutch oven isn't a deal breaker here, but if you have one (or even an oven safe crock with a lid) the braising method will ensure tender meat and gravy that causes silence around the table... In a pinch, you could start on the stovetop, then finish the steaks in a baking dish with two layers of tight foil over top to mimic a closed lid.


Whether you do potato mash, cauli-mash or floppy, buttered egg noodles, a good pile of starch underneath each steak is the best way to serve. And maybe something green, too.


Ground sirloin is easy enough to find, and has great flavor. If for some reason you can't find it, use 85% lean grass-finished ground beef.

Notes: Olive oil is regular. Breadcrumbs are un-seasoned.


DUTCH OVEN SALISBURY STEAK

Ingredients: Steaks: 1 pound ground sirloin, 1/2 cup breadcrumbs, 2 tbsp. milk, 1 tbsp. ketchup, 1 tbsp. Worcestershire sauce, 1 tsp. dried mustard, 1 egg, 1/2 cup all purpose flour, 1/2 tsp. salt, 1/2 tsp. pepper. Gravy: 2 tbsp. olive oil, 2 tbsp. butter, 8 ounces button mushrooms, 1 small sweet onion, 2 minced garlic cloves, 1/4 cup all purpose flour, salt and pepper, 3/4 cup red wine, 3/4 cup beef broth, 1/2 tbsp. Dijon mustard, 2 tsp. dried or fresh parsley.

Serves 4.


1. Set an oven rack into bottom third. Preheat oven to 350*F. Stir breadcrumbs with milk, set aside. In a large bowl, combine ground sirloin, ketchup, egg and Worcestershire sauce. Add breadcrumbs and mix gently, but well, to distribute. Form 4 oval patties.

2. On a plate, stir together 1/2 cup all purpose flour and 1/2 tsp. each of salt and pepper. Dredge patties on both sides in the flour, shake off the excess and place on a plate.

3. Heat 1 tbsp. butter and 1 tbsp. olive oil in Dutch oven over medium heat. When glossy, fry steak patties until just golden, about 3 minutes per side. Remove patties back to plate, pour out excess fat from the Dutch oven.

4. Slice onion and mushrooms thinly. Heat remaining olive oil and butter over medium-high. When glossy, tip in onions, garlic and mushrooms. Stir and cook until onions are soft and brown. Sprinkle over 1/4 cup flour, stirring well to combine. Add in wine, scraping up any bits on the bottom. Follow with beef broth and Dijon mustard, stirring to combine.

5. Bring gravy to a quiet simmer, cook for 3-5 minutes to thicken. Taste for seasoning, adding salt and pepper if necessary. Nestle steak patties in the gravy, cover with lid, then transfer to the oven for about 45 minutes, or until patties are 165* in the center. Serve over your favorite heavy starch, with parsley sprinkled on top.


Tip: If you like your gravy thicker, remove the patties to platter, and thicken with flour or cornstarch: I like to remove a small amount of gravy, whisk it with 1 tbsp. of flour, then whisk it back in. This way, no lumps.



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