I learned something new last week. It’s always fun to cook with Mom–even when you are all grown up (and then some!). A couple weeks ago, we had three generations “up north” and I asked my Mom to pass along one of her recipes–for Salisbury Steak, an old family favorite.
Salisbury Steak is a patty made from seasoned ground beef in a rich mushroom gravy. It was invented in the 1800’s by a Dr Salisbury who was an early proponent of eating low carb for weight loss. And to think Dr Atkins gets all the credit!
As soon as they heard about my dinner plans, my kids were ecstatic. They’ve always preferred their grandma’s food, and I’ve never figured out why. My theory is that they associate her cooking with an era where food was based purely on flavor. Back in the days before we started nudging out fat and sugar and inserting extra fiber and veggies.
In the spirit of full disclosure, I did sneak beets into a chocolate (beet) cake once, so I may have it coming. I’ve now learned to tell my kids if I am making a recipe of my mother’s–the defenses drop immediately.
This was the first time I ever made Salisbury Steak and I was glad I tried it with my mother since there were a few secrets she was able to pass along, First, she uses “soft” bread crumbs, which are made from fresh bread grated with a cheese grater or chopped up in a food processor.
She typically mixes the whole thing up in a food processor. Since I have a fairly rudimentary kitchen “up north” I learned that hand mixing works great too!
We always use organic grass fed beef from a farmer a couple hours away. I like to visit the source of my food whenever I can–it just feels better to know where my food has been. And grass fed beef has less overall fat while maintaining a better omega-3/omega-6 ratio (more info here). Not surprisingly, dishes made with ground grass fed meat don’t seem quite as heavy to me.
Hmm, perhaps I did sneak a little extra health into this dish after all!
- 1 lb ground beef
- 3 slices bread (approx) grated to make
- 1 c firmly packed soft bread crumbs
- ½ c finely chopped onion
- ¼ c finely chopped parsley
- ¼ t pepper
- 1 t salt
- 2 eggs, lightly beaten
- ¼ c sherry
- 2 T oil (or more as needed for frying)
- 1 T butter
- 2 c beef broth
- 1/2 t salt
- 4 T flour
- 1 T butter
- 1T onion soup mix
- 1 quart sliced mushrooms
- Mix ingredients for patties (can be done by hand or in food processor) and form 6 patties about ½ c each . Brown in oil with 1 T butter added. Remove patties from pan and set aside. If there is more than a few tablespoons of oil in pan, partially drain oil leaving brown bits for gravy.
- Add flour to remaining fat in pan. Cook for a minutes, then gradually add beef broth, stirring with a whisk to thicken.
- In a separate pan, place mushrooms in 1 T butter, add salt and sautee until well-browned.
- When the gravy reaches the consistency of thin gravy, add back patties and mushrooms to the pan. Simmer, covered, for about 45 min or until patties are cooked through.
- This is often served with noodles or mashed potatoes.
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