Salisbury Steak

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READY IN: 50mins
Recipe by Timothy F.

Salisbury steak has become an anecdotal footnote on people's palates thanks to the frozen food / TV dinner craze that swept the nation starting in the mid 1940's. This is sad to me, as a good burger braised in mushrooms and gravy sounds damn pleasing... and even Food Porn worthy. While on the hunt for some low-carbohydrate recipes, I rediscovered this classic - and the intent behind it. Believe it or not, this tasty meat patty was designed as - wait for it... HEALTH FOOD!

Ingredients Nutrition

Directions

  1. Combine all the patty ingredients in a mixer with paddle attachment or mixing bowl to knead together by hand. The mixture should pull together smoothly, don't over mix. Form into oval patties, approximately 3/4" thick.
  2. Set aside patties and assemble the Mushroom sauce in a large sauté pan starting over medium high heat and 4 tablespoons butter. When butter stops foaming, add the onions and mushrooms, cooking until onions are translucent and mushrooms have given up some of their liquid.
  3. Add the garlic, Thyme and the unsalted beef broth and reduce by half. Add salt and pepper to taste.
  4. Add white wash slurry and stir to thicken (about 4 tablespoons flour mixed with a little cold water until smooth). If opting for low carb, skip this step. (see step 7 later on).
  5. Remove mushroom sauce from heat.
  6. Bring a heavy bottomed fry pan (preferably cast iron) to high heat. Place patties in pan and sear on both sides. Place into 13 x 9 casserole dish. Pour gravy over and place in 350 degree oven for 20-30 minutes.
  7. For low carb option, thicken sauce by adding cold unsalted butter one pat at a time and stirring until smooth gravy forms. Serve immediately.

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