sometimes you gotta play chopped

Salisbury steak with mushroom gravy on

I cook dinner almost every night, yet when it comes to blogging…sometimes I just draw a blank. Either there’s barely anything in the fridge (the case today) or I’m just not sure what to make. It just isn’t always easy to come up with something I want to share.

Salisbury steak with mushroom gravy on

Today I mulled over the options while on the phone with my mom and finally we played a phone version of the show ‘Chopped’. She had me list everything useful in the fridge (there wasn’t much) and finally said, “ok, here’s what you make. Grandma used to make it all the time”. That thing is basically Salisbury steak, which I never realized is so easy to make and the perfect comfort food for this 11 degree evening.

Salisbury steak with mushroom gravy on

These little steaks basically resemble small meatloaves and cook up in a delicious mushroom gravy. You can serve them on top of rice or noodles, but mashed potatoes are my carb of choice. Enjoy!

Salisbury steak with mushroom gravy on

Salisbury steak with mushroom gravy

makes 6 servings

printer-friendly version

2 small yellow onions
1 1/2 pounds ground beef
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
8 ounces white button mushrooms, sliced
2 1/2 tablespoons flour
2 cups beef broth

Mince one of the onions and combine it with the ground beef, garlic, salt, and pepper in a bowl until well mixed. Add the olive oil to a large skillet over medium heat. Form the meat into six small, flattened ovals no bigger than your palm. Add them to the skillet and cook for 3-4 minutes or until browned. Flip and cook on the opposite side until also browned. Set aside on a plate. Add the butter to the skillet along with the mushrooms. Thinly slice the second yellow onion and add it to the pan. Saute until the mushrooms start to brown and the onions have softened. Add the flour to the pan and stir until it coats the contents of the pan. Add the broth and deglaze the pan, making sure to scrape any bits from the bottom. Add the meat and any juices back to the pan and cook for 5-7 minutes on each side or until cooked through while the sauce thickens. Serve over rice, noodles, or mashed potatoes.

About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
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One Response to sometimes you gotta play chopped

  1. Mom says:

    Nice job!

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