Salisbury Steak
Thanking “past me” for making these cute TV Dinners and freezing them to be reheated tonight.
Salisbury Steak
Salisbury steak was actually a health food of the Civil War. It had a resurgence of popularity in the 50s because it was cheap meat, easy to make, quick to cook, and great to freeze.
Ingredients
- 1 1/4 lb ground sirloin
- 1/4 cup fresh minced parsley
- 1/4 cup minced yellow onion
- sea salt and black pepper
- 2 tablespoons + 1 teaspoon all-purpose flour, divided
- 2 tbsp olive oil, divided
- 2 cups thinly sliced yellow onions
- 1 tsp sugar
- 4 cloves minced garlic
- 1 tbsp tomato paste
- 2 cups beef broth
- 1/4 cup dry red wine, optional
- 1/4 tsp dried thyme
Instructions
- 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 mashed potatoes with gravy ladled over the top.
