Shauna James Ahern’s Salisbury Steak

Salisbury Steak

2 Tablespoons olive oil
1/2 medium onion, peeled and fine chopped
1/2 cup fine-chopped mushrooms
1 teaspoon garlic, peeled and thinly sliced
1 teaspoon fine-chopped fresh sage
kosher salt and cracked black pepper
1 1/2 pound ground beef
2 eggs
1/2 teaspoon fine-chopped fresh rosemary
1/2 cup breadcrumbs (we used Trader Joe’s brown rice bread, made into crumbs)

Sautéing the mushrooms. Bring a large sauté pan to heat. Pour in the oil. Tumble in the mushrooms, onions, and garlic. Stir them around a bit, intermittently. When the mushrooms and onions start to brown a bit, add the sage. Season with salt and pepper. Remove from heat. Allow the mixture to cool.

Making the steak. Combine the mushroom mixture with the ground beef, eggs, rosemary, and breadcrumbs. Season with salt and pepper beneath your fingers (maybe about 1 teaspoon of each. Use your own senses.) Make into oblong patties, about 1 inch thick, each.

Searing the steak. Bring the sauté pan to medium-heat again. Pour in the remaining oil. Put the patties into the hot oil. Cook about 3 to 4 minutes, or until the patties have grown a lovely brown. Flip them over. Brown on the other side. Cook until you have reached desired temperature for how you like your meat cooked. (We like medium for these, or an internal temperature of about 160°.)

Serve with mushroom gravy (see this video if you would like to learn this) and sautéed onions. You can also grill these, if the weather where you are allows it.

Feeds 4

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