Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I wanted to share
with you my take on a Salisbury Steak. It's such a classic, it is incredibly easy to do,
but it is freezing outside and sometimes you just need really, hearty stick-to-the-ribs
comfort food and this is one of my favorites, pair it with some really good mashed potatoes,
and I am a happy happy girl, maybe followed by something chocolaty and I am good!
The ingredients you'll need are very basic, but together, they just make for delicious
Salisbury steaks.
Ground beef, bread crumbs, crimini mushrooms, and onions that I've sliced.
Beef stock, a little more onion - I'll talk about this in just a minute.
An egg, Worcestershire sauce, this is just a little bit of ketchup, flour, salt and pepper.
Now, you're going to need about 2 Tablespoons of grated onion for the actual meat mixture,
and you'll also need one full onion sliced into half moon slices for the sauce, but instead
of doing two different onions, because once you grate two tablespoons out of here, then
what are you going to do with the rest? So just, whenever you are ready to cut up the
onion for the sauce, just grate a couple tablespoons for the filling.
I mean, if you're just missing a couple tablespoons of onions for the sauce it's perfectly fine,
but for the sake of just showing you kind of how to do it, I just take a coarse grater,
this is just a Microplane one and I just grate, because you see all that pulp coming down,
that is such good flavor and it's going to be - it's one of the - it's one of my secret
weapons when it comes to Salisbury steaks, I love adding this, it doesn't taste sharp,
you don't bite down on pieces of onions, but it does give you a nice little kick, so we're
going to add that. Of course, an egg because you need that as a binder, Worcestershire
sauce, has got everything in it, good grating of salt and pepper, good grating of pepper.
And a good pinch of salt.
And then, my other secret ingredient, a little bit of ketchup.
I know, I know what you're thinking, I've lost it, but trust me, it works beautifully,
and adds such lovely, just a little bit of sweetness and it really helps caramelize the
outside of the steaks, it's fantastic. So add that in, and I am going to mix this with
my hands, now I am going to make mine today, my Salisbury steaks - I always make mine,
even when I make my burgers on the stove top, I love using a good seasoned cast iron skillet,
I just feel like that's something I don't talk about often here on Laura in the Kitchen,
because I know that not a lot of people have a cast iron skillet, but you should definitely
invest in one if you don't. If you would like me to do a video here on Laura in the Kitchen,
kind of explaining how to season it, and things like that - how to wash it, because there
are a few things you need to know about, you know, using a cast iron skillet, give this
video a thumbs up, and let me know in the comments down below and I would love to be
able to do that for you, because a cast iron skillet is cheap and it's very valuable in
the kitchen.
Okay, mix everything together with your hands.
Okay, this looks good, I'm going to score this into six - you could do four, but they'd
be really big.
It's up to you.
If you wanted to do four, do four, I'm going to do six.
All I do is kind of form them into kind of like a giant meatball.
And then, I kind of - you want like an oblong shape, you kind of want these to look like
little steaks.
You don't want them to be too thin but you also don't want them to be too thick.
So, just kind of like little mini meat loaves that you just flatten a little bit down.
And then just put them on a clean plate, and proceed with the rest.
I've got my patties formed, I have got my cast iron skillet nice and hot over about
medium high heat, you don't want it too, too hot, but you don't want it too cool because
you want these to et a nice crust on them.
If you have a very well seasoned cast iron skillet, you don't have to add any oil at
this point, whatsoever, however if you're not using a cast iron skillet, you'd want
to add about a tablespoon or so of oil to your skillet so that your steaks don't stick,
and they get really beautifully colored.
Going to add these in.
Lovely.
And since mine are not too big, I can do all six of them at once. Otherwise I would do
these in batches, but these are quite on the - I wouldn't say small, I mean come on, I
don't like to feed anyone small, but they're not as big as they could be. I'm trying to
get better! Ha!
I will never change.
Cone on!
Definitely generous portions is the way to go in my opinion.
I'm going to cook these for three minutes on both sides, they don't need to be cooked
all the way, you just need a really good sear on both sides.
Remove them to a clean plate, and then we'll make the sauce!
These are beautifully seared, now to my same skillet, I'm going to add a little bit of
butter, because you know, I like a nice luxurious beautiful sauce.
Let that melt.
Lovely.
And now, I'm going to add in my mushrooms, and my onion.
And I am just going to cook these, I'm not going to add any salt just yet, because if
I add salt to this right now, it would draw out all the moisture out of the mush - all
the moisture out of the mushrooms and make them get a little bit too wet a little bit
too soon.
I want these to develop a little bit of color, so don't salt them just yet, let them develop
color and then we'll season them really nicely, but for now, just give them a stir and cook
them stirring for, I would say, a good six or seven minutes.
Okay, these look fabulous!
Going to add just a tad bit of flour.
This is what's going to be the thickener to kind of thicken everything up. Make sure the
sauce is coating everything beautifully, it's got really great consistency.
Make sure you cook it for like, I don't know, twenty seconds or so, or until you no longer
see any raw flour.
That gets rid of any of that raw flour taste.
Okay, I'd say that's good enough.
Time to add the beef stock.
You know I just use water with my concentrate - whatever it's called.
Add that right in - use a low sodium beef stock please.
A bit more of Worcestershire, not going to add any salt to this now because I want to
be able to taste the finished product before I give it any more seasoning, because the
steak is seasoned, the beef stock has some salt in it - It might just need a pinch at
the very end because of the mushroom and the onions that I didn't season because I wanted
them to develop some color.
Okay, all I'm going to do at this point is make some room for myself, I'm going to bring
this to, well, it's kind of up to a bubble now.
I'm going to just add my seared steaks right in, and all of this together is going to cook
for I would say - I'm going to turn the heat down a little bit too to medium because it's
on medium-high right now - and I'm going to let everything cook together for about, I
would say ten minutes or so, or until the steaks are fully cooked through, I like to
flip them halfway through just to make sure that they're evenly cooking and then they
will be done!
And that's it!
That looks fantastic!
It's been cooking for about ten minutes, it's definitely reduced quite a bit, I'm just cutting
some fresh parsley on top because it needs a little green.
Ah, smells phenomenal, ahh! I wish you could smell what I'm smelling!
Because this smells good!
I'm going to give myself one, okay, I'm going to go with this one right over here.
Ahh, look at that!
Wait, I want you to see this, get in here real quick!
Look at that delicious, beautiful sauce! Huh?
Those glossy mushrooms, give me some mashed potatoes please!
I beg of you!
Real buttery mashed potatoes to soak up all that sauce, I beg!
Okay, let's cut into this - I love when sauces have this consistency, this just velvety beautiful
consistency.
That is perfectly cooked!
Look how juicy that is!
If I just, you see, just look right over here where I'm pointing, look at that, look how
juicy!
You know you want some!
You know you're salivating right now!
I know I am!
Let me give myself a bite.
Okay, hold on.
Mmm!
That is perfection!
And I didn't add any additional salt.
Because it's perfect.
That meat is so tender, it's so full of flavor, that little bit of sweetness from the ketchup
kind of comes through, and that beefy mushroomy gravy is ah!
That, when I make this for Joe, he always says, that is the best steak dinner ever!
It's so simple but I understand why.
Go to LauraintheKitchen.com to get the recipe, make it for yourself, let me know how you
like it, it's so simple and easy but really is just to die for!
I hope you have enjoyed spending time with me, and I will see you next time!
Bye!