Salisbury Steak
Serves: 4
Prep time: 30 min
Cook time: 30 min
Ingredients
700g (1½ lbs) beef mince
100g (¾ cup) panko breadcrumbs
50ml (3½ tbsp) milk
1 onion, finely diced
1 tbsp mustard
6 dashes Maggi seasoning
1 tbsp Worcestershire sauce
1 onion, sliced (for the sauce)
500g (1 lb) mushrooms, sliced
4 cloves garlic, finely diced
50g (3½ tbsp) butter
50g (⅓ cup) flour
oil for cooking
1L (4 cups) beef stock
salt and pepper
mashed potatoes and green beans, to serve
Method
1. Preheat the oven to 200°C (400°F).
2. To make the Salisbury steaks, add the panko breadcrumbs and milk to a bowl and mix until the milk is absorbed.
3. Now add the beef, diced onion, mustard, Worcestershire sauce, 4g black pepper, 6g salt, Maggi seasoning, and garlic. Mix well until everything is combined.
4. Divide the mixture into 4 portions, roughly 200g (7 oz) each, and shape them into large beef patties.
5. Drizzle a little oil over the patties, place them on an oven tray, and roast for 15-18 minutes, or until almost cooked through.
6. While the beef is in the oven, start the sauce. Heat a large frying pan over medium-high heat with a drizzle of oil. Add the sliced onions and sauté for 3-4 minutes until softened and starting to colour.
7. Next, add the sliced mushrooms, season with a pinch of salt, and sauté until the mushrooms are browned.
8. Add the butter to the pan. Once melted, sprinkle in the flour and stir. Feel free to add any cooking juices from the beef once it's cooked.
9. Cook the flour for 3-4 minutes, then start adding the beef stock, a little at a time, stirring continuously to avoid lumps. Keep adding stock until the sauce reaches your desired consistency. I like my gravy relatively thick.
10. Once the sauce is ready, add the steaks back to the pan with the sauce to reheat and finish cooking. Serve with mashed potatoes and green beans.
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Andy Cooks