Tonight, this was what I was craving for dinner. Trying a new recipe in our house is always an adventure, because well...we just don't eat the same way as everyone else. Ingredients in a typical salisbury steak recipe I can't use include, "cream of whatever" soup, worcestershire sauce, "onion soup mix", bread crumbs, and flour. It doesn't help that as soon as I start to plan a recipe, someone walks in and says "Mushrooms? Do we have to eat that?" or "brown gravy. yuck. Can I have tomato sauce instead?"
Tonight the minions were lucky. I was feeling benevolent. I needed two pans to make enough for our crew anyway, so doing one with mushroom sauce and one w/ our typical meatloaf red sauce was no big deal.
That was step one. Break down the recipe into it's elements. Salisbury steak has 2 elements really, a browned meatloaf patty for the "steak" and the gravy.
Step two: What are the primary flavorings. In Salisbury steak, they are beef, onion, salt, and mustard.
So for the "steak" I started w/ a basic meatloaf blend, 1 egg per # of meat, a couple of forgotten UDI hamburger buns broken into crumbs by the food processor, an onion and four cloves of garlic chopped in the food processor, and two carrots grated in the food processor. To make it more salisbury, I added Penzey's toasted onion and Rachel Ray beef stock to the mix, along w/ dry mustard, salt, and pepper.
Then I dredged it in potato starch w/a dash of salt and 1/2 sharp paprika, and browned the oversized hamburger/min-meatloaf on the stove in some oil & put them in a 9x13 pan. Steak part, done.
Now it was time to make the gravy. :)
1) Drain oil out of browning pan. Put 2-3 Tb potato flour into pan w/ an equal amount of solid fat of your choice. (Butter, Palm shortening, lard, etc.) Once the flour looks "sandy" and brown, start adding about 1/2 box of beef broth and a bottle of sorghum beer, and about 2T of brown sugar, and more dry mustard and paprika. Throw in the onion/carrot bits that were stuck to the sides of the food processor and a package of sliced mushrooms. Let it simmer a couple minutes and we're good to go. (Add more liquid/thickener to whatever floats your gravy boat.)
2) Dump over "steaks." Throw in 375 degree oven for thirty minutes.
3) Let cool about 10 minutes, then stuff face.
1 comment:
to clarify, when I googled "dry onion soup mix recipe" it was basically dried onion, powdered onion, beef broth granules....so in my meat mix, real beef stock and dried onion did the same thing.
Cream of whatever soup is just an easy way to avoid making a Roux. So the fat + potato flour thing was how I avoided that.
Worst. sauce. Well, some things you just learn to live without...just add some extra salt and beef stock and hope for the best. (I think the GF beer helps w/ this too though because worst. sauce is fermented.)
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