Salisbury steak was one of my favorite meals when I was younger. I don’t think my mom made it very often, but I do remember really enjoying it when she did. So, when I saw this recipe on One Perfect Bite, I knew I had to try it. Rather than serve it with mashed potatoes, rice, or noodles, as is traditional, I decided to pair it with some roasted root vegetables in order to use up some of our CSA bounty. The flavors of the sauce in this recipe were out-of-this-world rich and delicious, and the root vegetables were perfectly crispy and golden brown on the outside and soft on the inside. I loved the vintage, throw-back feel of this meal and it was great comfort food on a snowy, frigid day.
I only simmered the Salisbury steaks in the sauce for about ten or fifteen minutes to begin with and they were not fully cooked through, so we had to add them back to the pan. Be sure to check that they are cooked to your liking before serving by cutting into the thickest part of one of the steaks or using a meat thermometer.
Salisbury Steak with Onion Gravy and Roasted Root Vegetables
Adapted from One Perfect Bite
Onion Gravy:
1 small red onion, thinly sliced
2-3 cloves garlic, minced
1 tbs. unsalted butter
1 tbs. extra virgin olive oil
1 tbs. all natural, whole wheat flour
2 cups homemade turkey stock
1/2 cup red wine (I used merlot)
2 tbs. tomato paste
1 tbs. apple cider vinegar
1/2 tsp. sugar
Kosher salt and freshly cracked black pepper
Add olive oil and butter to a large sauté pan over medium-high heat. Once butter is melted, add onions and garlic and season with freshly cracked black pepper. Stir to coat with butter and olive oil. Cook over medium-high heat until onions begin to turn deep golden brown, stirring occasionally, about 15-20 minutes. When onions are slightly caramelized, add 1/4 cup turkey stock.
Reduce heat to a low simmer and cover. Check frequently and add stock as necessary to prevent liquid from totally evaporating and caramelized bits burning. Simmer until onions are deeply caramelized This may taken anywhere from 15-30 minutes minutes. Allow any beef stock remaining to evaporate completely.
Stir in flour and cook 2 minutes. Add wine to deglaze pan and reduce by half. Stir in remaining turkey stock, tomato paste, sugar and apple cider vinegar. Simmer ten minutes to allow flavors to meld. Taste and season with kosher salt and freshly cracked black pepper to taste. Reduce heat to low in order to keep warm.
Salisbury Steak:
1/2 lb. ground beef
1/4 cup Carolina rice, cooked (any white rice will work)
1 egg yolk
1 clove garlic, minced
1 tbs. Worcestershire sauce
3 tbs. fresh parsley, chopped
1/2 tsp. dried thyme
1/2 tbs. olive oil
Kosher salt and freshly cracked black pepper
Mix ground beef, rice, egg yolk, kosher salt, freshly cracked black pepper, garlic, Worcestershire sauce, parsley, and thyme in the bowl. Shape into 2 oval patties about 3/4″ thick.
Heat olive oil in a large skillet over medium-high heat. Sear patties 3-4 minutes per side until crust is formed. Pour gravy over patties and simmer an additional 15-20 minutes or until patties are cooked through. Serve topped with onion gravy and a sprig of parsley.
Roasted Root Vegetables:
3 small potatoes, halved or quartered into 2″ segments
2 baby turnips, cut into 2″ cubes
1 parsnip, peeled and roughly chopped into 2″ sections
1 orange carrot, roughly chopped into 2″ sections
1 red carrot, roughly chopped into 2″ sections
2-3 tbs. extra virgin olive oil
1 tsp. dried thyme
Kosher salt and freshly cracked black pepper
Preheat oven to 400º.
Line a baking sheet with tinfoil and place all vegetables on a single layer on the baking sheet. Drizzle with olive oil and toss to coat. Season with dried thyme, kosher salt, and freshly cracked black pepper. Place in an even layer.
Add to oven and roast 45 minutes, turning every 15 minutes, until brown and crispy.
[Note: I prepared the roasted root vegetable ahead of time, then reheated the oven to 400º and placed the baking sheet back in the oven to heat through, roughly 10-15 minutes]
Kelsey Cooks In Cleveland 