Salisbury Steak Recipe…Budget Friendly And DELICIOUS!

Ingredients for the “steaks”

3 lbs ground beef

3 oz crumbled blue cheese

2 eggs

2 cloves garlic, minced

2 tbsp ketchup

2 tsp soy sauce

1 tsp dijon mustard

1 c bread crumbs

1 tsp garlic powder

1 tsp onion powder

Salt and pepper

1 tsp chopped rosemary

For the gravy

2 c beef stock

8 oz cremini mushrooms

1 shallot

3 tbsp flour

3 tbsp butter, melted

Salt and pepper to taste

1 tbsp apple cider vinegar

1 stem worth fresh rosemary, freshly chopped

How to make it:

Brush any dirt or debris off the mushrooms, slice thinly (around 1/8" inch thick). Thinly slice shallot.

Add all ingredients for the steak into a large mixing bowl. Mix with hands until fully incorporated.

Form the neat mixture into 7 to 8 equally sized pieces.

Warm up your large saute pan over medium heat. Once heated, add 2 tbsp oil and 3 to 4 steaks to the pan. Careful not to overcrowd the pan. Sear each side for 3 to 4 minutes to get a nice caramelized crust, flip over and sear the other side for an additional 3 to 4 minutes. Remove the meat from the pan and repeat for the remaining steaks.

If there's too much fat in the pan that got released from the meat, pour out any excess leaving some for the cooking the mushrooms.

Add the mushrooms and shallots to the pan and saute for 5 to 7 minutes stirring occasionally. Once the mushrooms start to caramelize, season with salt and toss in 2 tbsp butter along with 1 tbsp cider vinegar. Melt in butter and saute the mushrooms for an additional minute or two.

Once cooked, remove the mushrooms from the pan and set aside on a plate. Now, we need to make a roux that will thicken our pan gravy. Place pan back on the burner, reduce heat to medium low. Add 3 tbsp butter, melt thoroughly and add 3 tbsp flour to the pan. Mix the melted butter with the flour and continue to cook for 4-5 minutes stirring frequently. We are going for a blonde roux, which resembles that of a pale peanut butter.

Once the roux is cooked to the blonde stage, add in the beef stock a third at a time mixing the stock in thoroughly before adding the next third. This is to avoid any clumping that may occur. You won’t know how thick or thin the gravy will be until it comes to a simmering point. You can adjust thickness with more stock if desired. Once all of the stock is in, add the mushrooms and beef back to the pan and bring to a simmer. Continue to simmer for a few minutes. Once this is done, now we plate! I like to serve mine with some mashed potatoes or rice and some vegetable. Broccoli is great as well as Brussels sprouts.

I like this recipe for meal prep also, each steak will go into a meal prep container with a good scoop of the mushroom gravy, some vegetables and mashed potatoes or rice. Good for 4-5 days.

Enjoy!

Logan