Salisbury steak is a popular dish among diet conscious Americans and is made of ground lean beef and spices. It was invented in the eighteen hundreds by Dr. J. H. Salisbury, an American physician, as a low calorie alternative to beef steak. It is relatively simple to prepare and best served along with mushroom sauce and pea-whipped potatoes.
Here Is The Mouthwatering Recipe For Salisbury Steak In Mushroom Sauce And Pea-whipped Potatoes.
Recipe For Salisbury Steak:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ground lean beef – one pound
Onions, chopped – half cup
Vegetable oil – three tablespoons
Seasoned bread crumbs – half cup
Egg, lightly beaten – one
Black pepper, coarsely ground – half teaspoon
Coriander, finely ground – half teaspoon
Garlic powder – half teaspoon
Onion powder – half teaspoon
Red pepper flakes (optional) – quarter teaspoon
Worcestershire sauce – one tablespoon
Place a large heavy bottom skillet over moderately high heat and add a tablespoon of vegetable oil. Add the onions and saute till they become translucent. Remove from heat and keep aside.
In a large bowl, combine the ground beef, sauted onions, bread crumbs, beaten eggs, black pepper, coriander powder, garlic powder, onion powder, red pepper flakes and Worcestershire sauce. Add salt for seasoning and shape the mixture into three oval shaped patties.
In the same skillet, add the remaining two tablespoons of vegetable oil and heat over moderately high temperature. Fry each side for about three minutes to five minutes, flipping once. Remove to a plate and keep warm. The steaks have to be cooked further in mushroom sauce, during the next stage.
Recipe For Mushroom Sauce:
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Button mushroom, quartered – one packet (eight ounces)
Butter, unsalted – one tablespoon
Garlic, finely chopped – two teaspoons
Beef stock – two cups
Onions, finely chopped – half cup
Carrots, diced – half cup
Fresh thyme, chopped – one tablespoon
Fresh parsley, chopped – one tablespoon
Cognac (optional) – quarter cup
Balsamic vinegar – one teaspoon
Corn starch – one tablespoon
Water – quarter cup
Worcestershire sauce – one tablespoon
Add butter to the leftover oil in the skillet and saute mushrooms in it for five minutes until they turn brown. Stir in the chopped onions, minced garlic, carrots and thyme and saute till the onions are caramelized.
Remove skillet from heat and add the cognac, beef stock and balsamic vinegar. Keep it over a high heat, stirring occasionally until it is reduced to half the volume. Add the Worcestershire sauce and cook for five more minutes.
In a small bowl, mix cornstarch in quarter cup of water and add it to the pan, stirring continuously for about three minutes until the mushroom sauce is of the right consistency.
Slowly slide in the fried beef patties into the sauce and simmer over low heat, covered for about ten minutes until the beef is thoroughly cooked. Add salt for seasoning and remove from heat.
Recipe For Pea- Whipped Potatoes:
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Desiree potatoes, peeled and cubed – one pound
Fresh peas – half pound
Garlic, minced – two teaspoons
Heavy cream – one cup
Unsalted Butter – quarter cup
Parmesan cheese – two tablespoons
Pepper – half teaspoon
Salt – to taste
Place the potatoes in a large cooking pot and add cold water to cover the potatoes. Add a teaspoon of salt, cover and boil, over high temperature for about 15 minutes, till the potatoes are cooked through. Transfer it to a colander for straining and keep aside.
In another pan, boil the fresh peas for about three to five minutes in water so that they turn tender. Strain and keep aside.
Heat half cup cream in a pan and when it starts boiling, remove from heat. Add the boiled fresh peas to the cream and blend to a smooth paste, using a blender. Add salt for seasoning and keep aside.
Add a table spoon of butter to a heavy bottom pan, over medium heat. As the butter starts melting, add the minced garlic and saute for about a minute till it becomes fragrant. Add the remaining half cup of cream and simmer to a boil. Add salt and pepper for seasoning.
Using a food mill, press the potatoes to a smooth consistency and stir it into the pan, a few scoops at a time adding teaspoonfuls of butter each time. Once the potatoes are mixed well, fold in the blended peas and the grated parmesan. Blend using a heavy spoon or a potato masher, until a smooth, velvety texture is reached. Check for seasoning and remove from heat.
Place a layer of the pea whipped potatoes in a serving plate. Carefully place a Salisbury steak on top of this layer. Spoon in the mushroom sauce on top of the steak and around the potato layer and serve hot.