Friday, December 6, 2013

Chopped Steaks


For the patties
* 2 eggs, beaten
* 1/4 minced onion
* 1/4 cup chopped fresh parsley
* 1 tbsp Worcestershire sauce
* 2 garlic cloves, minced
* 1 1/2 lbs ground sirloin
* 1/2 cup crushed saltine crackers (9 crackers)
* 1 tsp kosher salt
* 1 tsp black pepper

For the gravy
* 2 tbsp unsalted butter
* 8 oz button or cremini mushrooms, sliced
* 1/2 cup diced onion
* 2 tbsp AP flour
* 2 cups beef broth
* chopped fresh parsley, for garnish

1. Preheat the oven to 350 F.
2. Combine the patty ingredients, mixing with your hands.  Shape the meat into 6-8 patties of equal size.
3. Sear the patties in a large saute pan over medium high heat until browned on one side.  Flip the patties and then transfer the pan to the oven.  Cook the patties until 160 F, approximately 15-20 minutes. Transfer the patties to a plate and loosely tent with foil.
4. Carefully (since the saute pan is hot!) melt the butter.  Add the mushrooms and saute over medium high heat until brown and most of the moisture has been released and evaporated, approximately 8-10 minutes.  Stir in the onion and flour; cook for 2 minutes.
5. Stir in the broth and cook until the gravy thickens slightly, about 3-5 minutes.
6. Serve the gravy with the steaks, and garnish with the fresh parsley.

Ryan thought this was a much improved version of Salisbury steak, and the kids thought it was a fancy hamburger that we were eating with knives and forks.  It got 4 keeper votes from our dinner table, and the gravy alone was fabulous!!!  We put it on our smashed potatoes in addition to the patties.

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