I am still so tired from the Halloween shindig we had at home over the weekend. So this will again be a very short post.
Today's lunch is a Salisbury Steak with a Brown Mushroom Gravy. It is a very, very easy and quick dish to make so I seriously hope that none of you buy those ready-to-cook ones found in the grocery. There is no excuse in buying those stuff. None. Zero. Zilch. I mean, come on. How difficult is seasoning some freshly ground beef and forming them into patties, pan-grilling them and making some gravy? It's easy as 1-2-3.
I am posting my recipe here. Now you really have no excuse.
Today's Lunchbox: Salisbury Steak with a Brown Mushroom Gravy and Homemade Smores Bars (leftover from the weekend party)
Salisbury Steak, My Way
500 grams ground Sirloin (or 250 grams Ground Sirloin, 250 grams Ground pork--this would make for a softer patty)
2 strips of Bacon
1 big onion, minced
4 cloves of garlic, minced
1 tablespoon flour (you may omit, if gluten-intolerant)
2 Cups Beef Stock
2 tablespoons cornstarch dispersed in water
- Render the fat from the bacon then crumble. Sweat onions and garlic in the same oil then when cool, toss in the ground meat and season with salt and pepper. Let sit for a minimum of an hour then form into patties. I make them into the size of a smallish tennis ball and chill that way. Then I flatten them on the pan-grill when cooking.
- Drain a bit of the oil from the same pan and brown the mushrooms. Do not overcrowd which just means that you should let the mushrooms sit on a single layer and fry in relatively high heat. Toss in the flour, if using and let it brown a bit. At this point, you may opt to deglaze the pan with some wine (which I did) or with some stock. Thicken with a bit of cornstarch.
- Pour on the patties and serve. Easy as 1-2-3! :-)