"Recipes are meant to be shared"...Ann Thibeault

Thursday, April 02, 2009

Salisbury Steak

Another "old fashioned" diner meal.

The secret to making a good Salisbury steak is to let the meat simmer in the gravy for at least an hour. The meat should be tender and not have the texture of a just fried or grilled burger. Simmering also enriches the flavour of the gravy.

Home Cookin Chapter: Recipes From Thibeault's Table

Salisbury Steak In Mushroom And Green Peppercorn Sauce
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2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of worcestershire Sauce
1 Tablespoon dijon mustard
Salt and Pepper to taste

Sauce

1/2 small onion chopped
1 garlic clove minced
1 Tablespoon green peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.

Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, dijon mustard, Worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands).Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer). Brown the patties in a heavy skillet in a little olive oil. You can also brown these in a grill pan. Remove the meat from the pan. Add a little more oil if needed and saute the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for at least one hour. Make sure there is enough sauce to almost cover the steaks.

11 comments:

  1. You really are the ENERGIZER Chef..

    I don't think there has ever been a meal you have posted that I have not wanted to try.

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  2. I agree with Monique. That is another delicious-looking dinner. Will you adopt me?? ;)

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  3. Comfort food sounds amazing. We got a surprise snow shower last night and I would love to curl up under a blanket with some comfort food and a real hot chocolate.

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  4. Me, too! I agree with Monique ~ Ann dear, you have never posted anything that I would think about turning away from!

    This one is no exception, oh my... and the green peppercorn sauce just puts it right over the top. Thank you for the inspiration, I'm trying it YOUR way next time. :)

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  5. OMG....here I am having a healthy turkey meatloaf and drooling for your Salisbury Steak! Yummm

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  6. Oh my, the salisbury steak looks divine. The perfect comfort food! I love your blog and looking at the pictures makes piques my appetite. I admire your talent. How in the world you are able to come up with the menus, cook the food and then blog about it amazes me.

    Thank you!
    Nola
    Nashville, TN
    The Bloom Girls

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  7. All your recipes look amazing...I just want to copy and paste allll of them to my computer! Now if I just had time to actually cook...something I need to do so I'll quit eating out so much. Your blog is the only other one I've seen with this template, too. :-) Looks great with all your food pics! Susan

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  8. oh scott would love this... me, i am still waiting on my instant prime rib dinner~

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  9. I Happened onto your site while looking for a new Salisbury Steak recipe! I love Salisbury Steak and like to find different recipes and sample them. Your recipe was very good indeed :-)
    I love the way the flavors meld nicely together...subtle, yet not over powering. I also like your use of garlic and olive oil...I'm a big fan of both and was pleasantly surprised to see them in your recipes.
    Thank you so much for taking the time to post your recipes. You have a lovely web site and I know I will return for more delicious meals and, not be disapointed.
    Just a note to those who posted before me...Stop looking and start cooking. These recipes taste as good as the look :-)

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  10. Your blog is the best!

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  11. This recipe was absolutely delicious.I've made this recipe twice now and the first time, I made it exactly as written. Hubby said it was fabulous. The second time, I put my own little twist on it by adding 1/4 cup of sherry after adding the flour, stirring until almost evaporated then added the broth. It just gave it a little extra kick.It's really, really good either way. Thank you so much for a great recipe.

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