Wednesday, July 27, 2016

Salisbury Steak with Crimini Mushroom Gravy

A sirloin steak can be a tasty but tough chew for aging teeth, tenderloin is too expensive for everyday, so I usually buy ground beef. A nice gravy can elevate ground meat so flavour overwhelms texture and it's relatively easy to make. Start with the patty. 

1 lb ground beef
3/4 tsp salt
fresh ground black pepper
1/2 tsp ground garlic
1 tbsp bread crumbs

Mix that up and form two or three patties. Brush with olive oil and BBQ for 8 minutes over high heat turning 3 times. If it's a black carbon ball it's probably over cooked!

Mashed potatoes are simple. Peel and boil potatoes in salted water till soft. Drain, mash, add butter and a splash of milk. Whip with a fork. Never use an electric appliance on potatoes, it turns them into glue.

Broccoli should be steamed for two to three minutes, cooled in cold water while it's still crisp and reheated in olive oil just before plating. This makes broccoli that still has a little crunch and tastes great. It sounds complicated but the steaming can be done while prep work is being completed so reheating is a simple last step.

The gravy was an onion sliced and caramelized followed by 5 crimini mushrooms sliced and seared. A teaspoon of flour sprinkled over all with half a teaspoon of beef stock powder. I stir and cook the flour taste off for a minute before adding 3/4 cup water. Reduce the water by half, add a dash of Worcestershire Sauce and just before serving add a pad of butter. Stir in the butter and plate over the beef patty and mashed potatoes.

Greek salad is tomatoes diced, cucumber sliced, red onion finely diced, pitted black olives (don't buy the cheap ones!), feta cheese, olive oil, lemon juice, salt and black pepper. Toss and serve.

The gravy and meat patty were really good, I gobbled mine up.

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