Salisbury Steak with Mushroom Sauce

Salisbury steak, a dish often associated with nostalgic memories of school lunches, gets a homemade upgrade in this recipe. Instead of the mass-produced version, this rendition features rich flavors and high-quality ingredients that make it a hearty and satisfying meal, particularly during the winter months.

With a steer from a local rancher and a surplus of beef bones, this recipe provides an excellent opportunity to utilize ground meat and create a comforting Salisbury steak. The patties, made from freshly ground beef, are combined with minced shallots, egg yolk, salt, and pepper to enhance the flavor and texture.

The mushroom and onion reduction sauce brings a delightful depth to the dish. Long-Simmered Roasted Beef Bone Broth and dry red wine form the base, while thyme adds a subtle herbal note. The sauce is reduced to concentrate the flavors, creating a luscious and savory accompaniment to the Salisbury steaks.

Sautéed onions and mushrooms further elevate the dish, adding sweetness and earthiness. These caramelized vegetables are layered on top of the seared beef patties, creating a harmonious combination of flavors and textures.

When served hot, the Salisbury steaks are generously smothered in the pan sauce, providing a rich and indulgent experience. Paired with a side of mashed potatoes or other favorite sides, this dish is sure to satisfy cravings for a comforting and delicious meal.

Say goodbye to the cafeteria trays of the past, and embrace the homemade goodness of this flavorful Salisbury steak.

INGREDIENTS:

• 1 pound ground beef
• 2 shallots, minced
• 1 egg yolk
• 1 teaspoon unrefined sea salt
• ½ teaspoon freshly ground black pepper
• 2 cups Long-Simmered Roasted Beef Bone Broth with its hardened cap of fat
• 2 cups dry red wine
• 2 sprigs thyme
• 2 tablespoons butter (plus more if needed)
• 1 large yellow onion, halved and thinly sliced
• 1 pound mushrooms, thinly sliced

INSTRUCTIONS:

1. In a large mixing bowl, knead the ground beef and minced shallots together to coarsely combine them. Using a wooden spoon, beat in the egg yolk, salt, and pepper until thoroughly combined.
2. Form the seasoned meat into four patties and set them on a waiting plate while you begin preparing the mushroom and onion reduction sauce.
3. Spoon 4 tablespoons of fat from the cap that naturally seals the broth. If the cap doesn’t yield a full 4 tablespoons, you can supplement it with butter. Pour the broth and red wine into a saucepan and bring it to a boil over high heat. Drop in the thyme and continue boiling it until you’ve reduced the broth by three-quarters.
4. Melt 2 tablespoons of butter in a cast-iron or stainless steel skillet over medium-high heat. Toss in the onion slices and sauté them until they release their fragrance and their edges begin to caramelize. Remove the onions from the pan to a bowl. Add the mushrooms to the pan and sauté until they are fragrant and brown. Spoon the mushrooms into the bowl with the cooked onions.
5. Melt 2 tablespoons more of the reserved fat in the skillet and add the beef patties to the hot fat, searing on both sides until nice and brown on the outside but still pink in the center. Smother them with the mushrooms and onions.
6. Once the wine and broth have reduced, remove and discard the sprigs of thyme. Pour the reduction sauce over the Salisbury steaks, mushrooms, and onions. Continue to simmer over a moderately low flame until the steaks are cooked through, about 3 to 4 minutes further.
7. Serve hot, with the pan sauce.