Wednesday, February 19, 2014

Comfort Food: Salisbury Steak with Caramelized Gravy

Some of the things I pin on Pinterest are things that sound okay, but I think J will really like.  This would be one of those recipes.  J talks from time to time about his mom making things like Salisbury Steak or Tuna Noodle Casserole.  Neither of those are things that I think about making usually.  Frankly, I would never make Tuna Noodle Casserole.
This looked delicious in the picture, and I had the juices left from the Drip Beef to use in lieu of beef broth.  It was obviously time to make something with gravy.  This fit the bill.
I present to you now Riches to Rags by Dori's Salisbury Steak with Caramelized Onion Gravy:

2 large red onions, thinly sliced
2 Tbsp butter
2 Tbsp flour
4 c beef broth
salt and pepper to taste

1 lb ground beef
1/2 c cooked rice
1 egg
2 cloves garlic, minced
1 tsp Worcestershire sauce
Salt and Pepper to taste
1 Tbsp oil

1.  To make gravy, melt butter in a large saute pan.  Add onions and cook, stirring frequently until golden in colour.  Add 1/4 c broth and continue to cook, stirring to ensure onions do not burn.  Cook for 25-30 minutes, until onions are honey coloured and well caramelized.  Add flour and stir to coat onions.  Stir in beef broth and simmer for 10 minutes, until beginning to thicken.
2.  To make patties, mix all ingredients beef through salt and pepper.  Divide in four and shape into oblong patties.  Heat oil in a large frying pan, and when very hot, sear patties on both sides.  Carefully pour gravy over patties and simmer 10 minutes longer until meat is cooked through.  Serve over mashed potatoes or noodles.
From Riches to Rags by Dori
This seemed like a ton of onion.  I forgot how much it would cook down.
Here the onions are starting to caramelize.  It takes longer than you think, but is so worth the results.
Because you end up with this as a result.  I had to add the gravy to my frying pan because I found the patties to be ridiculously fragile.  Turning them was difficult to put it mildly.  Next time, I'd use breadcrumbs.
But when you see the final result, it doesn't matter.  Just a nice, comforting meal for winter.

1 comment:

  1. I have to admit, up until this point Salsbury steak has never appealed to me. But I'm also fairly certain the only place I've ever had it is in the school cafeteria, which does terrible things to food. :/ Might have to try this - it does look good!