Salisbury Steak w/ Miso & Mushroom Onion Gravy

 

Winter nights have finally ascended on the east coast of Australia with a definite chill in the air once the sun goes down. So warming dinners with lots of sauce and a mashed potato to sop it up with are a must.

Having come across Salisbury Steak in my online travels, this easy mid week meal with meat and gravy finally had a chance to be made in my kitchen. After going though numerous recipes I finally nutted out what I wanted…

I have kept the patty recipe quite traditional but you could definitely use fresh onion and garlic in the mixture rather than the powdered form, just be sure to finely chop them so the steak holds together.

With the sauce I chose to make it rich and luxurious with the addition of miso paste, which adds so much depth to a dish that I’m sure you will be including it into alot more dishes after you try it in this recipe.

This American TV dinner classic will most definitely be put on our dinner rotation; it’s comforting, incredibly tasty and most importantly, is amazing with mashed potato.

Ingredients

Beef patty

1 kg beef mince

1/2 cup panko breadcrumbs

1 egg

1 tsp onion powder

1 tsp garlic powder

1 tsp mustard powder

1/2 tsp salt

1/2 tsp pepper

1/4 cup tomato sauce

2 tsp Worcestershire sauce

Plain flour to dust the patties in

Gravy

1 onion, sliced

2 cups mushrooms, sliced

2 cups beef stock

2 tsp soy sauce

2 tsp sweet miso soybean paste

1 tsp pepper

3 tbs cornflour and 3 tbs water, mix together toward to end of the cook if you want a thicker sauce

Salisbury Steak w/ Miso & Mushroom Onion Gravy

METHOD

In a large bowl, mix together all the ingredients for the Beef Patty till well combined.

Divide the mixture into 8 even sized patties and form into oval shapes. I think the idea is to make it look like a steak so do your best steak impression here.

Dust each patty with some flour and then cook in a pan with a little oil (or bacon fat if you have any on hand) on a medium heat. Once cooked, remove the patties from the pan and place in a bowl.

Deglaze the pan with about a cup of beef stock making sure you get all those yummy brown bits up from the bottom and pour this into a seperate bowl and leave aside.

Add some more oil to the pan and gently fry the onions till softened, which will be about 10 minutes then add the mushrooms and cook for a further 5 minutes.

Pour the delazed beef stock and the rest of the stock, the soy sauce and the miso paste into the onion and mushroom mixture and give a good stir. Taste it to see if you want a little more soy sauce for the salt or more depth of flavour with a little more miso.

If you are wanting a thicker sauce then mix together the cornflour and water and add to the sauce, stirring continuously till thickened.

Add the steak patties back into the pan, turn on low and cover with a lid. Leave to simmer for 5 minutes or till you are ready to serve.

To serve, make a batch of mashed potato and steamed veggies.

FF - In the kitchen
Master S cooking up Salisbury Steak for our dinner

Salisbury Steak w/ Miso & Mushroom Onion Gravy

Salisbury Steak w/ Miso & Mushroom Onion Gravy
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Beef patty
  • 1 kg beef mince
  • ½ cup panko breadcrumbs
  • 1 egg
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup tomato sauce
  • 2 tsp Worcestershire sauce
  • Plain flour to dust the patties in
Gravy
  • 1 onion, sliced
  • 2 cups mushrooms, sliced
  • 2 cups beef stock
  • 2 tsp soy sauce
  • 2 tsp sweet miso soybean paste
  • 1 tsp pepper
  • 3 tbs cornflour and 3 tbs water, mix together toward to end of the cook if you want a thicker sauce
Instructions
  1. In a large bowl, mix together all the ingredients for the Beef Patty till well combined.
  2. Divide the mixture into 8 even sized patties and form into oval shapes. I think the idea is to make it look like a steak so do your best steak impression here.
  3. Dust each patty with some flour and then cook in a pan with a little oil (or bacon fat if you have any on hand) on a medium heat. Once cooked, remove the patties from the pan and place in a bowl.
  4. Deglaze the pan with about a cup of beef stock making sure you get all those yummy brown bits up from the bottom and pour this into a seperate bowl and leave aside.
  5. Add some more oil to the pan and gently fry the onions till softened, which will be about 10 minutes then add the mushrooms and cook for a further 5 minutes.
  6. Pour the delazed beef stock and the rest of the stock, the soy sauce and the miso paste into the onion and mushroom mixture and give a good stir. Taste it to see if you want a little more soy sauce for the salt or more depth of flavour with a little more miso.
  7. If you are wanting a thicker sauce then mix together the cornflour and water and add to the sauce, stirring continuously till thickened.
  8. Add the steak patties back into the pan, turn on low and cover with a lid. Leave to simmer for 5 minutes or till you are ready to serve.
  9. To serve, make a batch of mashed potato and steamed veggies. The mashed potato can be made before you start the patties and put aside till you are ready to reheat. The steamed vegetables can be made while the patties are warming up at the end of the cook.

 

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