Salisbury Steak Dinner
Comfort food at its best.
For the "steaks":
- 3 Lbs. lean ground beef
- 3 large eggs, beaten
- 1 1/2 cups seasoned dry bread crumbs (gluten-free crumbs work well here)
- 2 tablespoons vegetable oil, for browning the steaks
For the onions and mushrooms mixture:
- 3 tablespoons butter
- 3 large onions, thinly sliced into half-moons
- 12 ounces sliced mushrooms
For the gravy:
- 3 cups water (or mushroom broth or beef stock)
- 3 generous tablespoons cornstarch
- 1/4 cup Worcestershire sauce
- Mashed potatoes
- Le Sueur peas
Mixing, forming, and browning the steaks:
In a large bowl, thoroughly mix together the beef, eggs, and bread crumbs. Form the mixture into 8 oval-shaped patties or "steaks."
In a wide, fairly-deep skillet, warm the vegetable oil over medium heat. Add the steaks, and let them sit, undisturbed, until they develop a richly-browned crust -- 4-5 minutes per side. Transfer the meat to a platter or plate. Drain off the fat in the pan.
Cooking the onions and mushrooms:
Melt the butter in the skillet over medium heat. Add the onions, and toss to coat. Add more butter or oil if necessary. Then cover the skillet, reduce the heat to "low," and let the onions cook (give them a stir from time to time) until they soften and begin to caramelize -- about 8 minutes. Scrape up any bits of meat that have stuck to the bottom of the skillet, and stir them into the onions.
Stir the mushrooms into the onions in the skillet. Cover and let cook over low heat until the mushrooms soften -- about 5 minutes.
Tip the gravy mixture into the onions and mushrooms in the skillet. Then increase the heat to "high," and stir slowly and constantly until the gravy bubbles and thickens -- 30 seconds to 1 minute. Lower the heat so that the gravy is only simmering, not boiling. Return the steaks to the skillet, and let them cook in the gravy until they achieve 160°F when checked with a digital thermometer -- 10-20 minutes. The steaks will cook faster if you cover the skillet.