When I was a kid, we often had tv dinners, and Salisbury steak was more than often in that tray with some potatoes and corn. I didn’t like it. A friend of mine told me how much they love Salisbury steak and all I could think of was the thing that was served to me in that little tray. I wanted to make a GOOD Salisbury steak. One that was fresh with flavor and served with real mashed potatoes, a fantastic gravy and some corn.
1 1/2 pounds ground beef (get some with a bit of fat in it)
1 1/2 cups fresh mushrooms, chopped
1/2 medium onion, diced
2 cups low sodium beef broth
2 tablespoons tapioca flour
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons Worcestershire sauce
1/2 teaspoon mustard powder
salt and pepper, to taste
In a large bowl mix together the beef, Worcestershire sauce, mustard powder, salt and pepper. Make into 4 patties that are the same size. In a cast-iron skillet (regular skillet works too) over medium high heat, place the butter and then add the patties once it’s melted. Cook for 6-10 minutes on each side, until there is no pink remaining.
For the Gravy start the olive oil in a skillet over medium heat, and add the onions and mushrooms. Cook until soft, about 5 minutes. Whisk together the broth and flour in a bowl, and slowly add it to the mushrooms and onions. Bring to a light bowl then reduce heat, cover and let simmer until thick. Serve over the steaks, works great with a side of mashed potatoes.
*Notes – I did call the Lea and Perrins company and they told me their Worcestershire is 100% gluten free. Some brands aren’t – feel free to give them a call and ask if you’re unsure.