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Ann T's Salisbury Steak Recipe

15 years ago

Can someone be so kind as share Ann T's recipe with me for Salisbury steak. I have it in my computer but my computer is being repaired. I am having a dinner on Sunday and would love to fix it....thank you in advance.

Jackie

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Comments (4)

User
15 years ago
Here you go Jackie.

Home Cookin Chapter: Recipes From Thibeault's Table

Salisbury Steak In Mushroom And Green Peppercorn Sauce
======================================================
What I call "Diner" Food. Serve with mashed potatoes and your favourite veggies.

2 pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1 tablespoon of Worcestershire Sauce
1 tablespoon Dijon mustard
Salt and Pepper to taste

Sauce

1/2 small onion chopped
1 garlic clove minced
1 tablespoon green peppercorns
Fresh Mushrooms sliced
2 tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.
. Saute onions in 2 Tablespoons of olive oil until tender but not
browned. Add minced garlic and cook for 1 minute. In a bowl combined
ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce and
salt and pepper. Add onions and garlic and mix well. (I use my hands).
Form into oval shaped patties. (I made 5 nice size ones from the 2
pounds, but you could make smaller if you prefer)

Brown the patties in a heavy skillet in a little olive oil. You can
also brown these in a grill pan.

Remove the meat from the pan. Add a little more oil if needed and saute
the onions, garlic and mushrooms. Sprinkle with a little flour, cook
for a couple of minutes and add the broth and the green peppercorns.
Add the patties to the pan, cover and simmer on low for at least one
hour. Make sure there is enough sauce to almost cover the steaks.

Salisbury steak should be very tender and not have the texture of a
just fried hamburger. Simmering the meat n the gravy also enhances the
flavour of the sauce.
wizardnm
15 years ago
This is one of my favorites too.

Salisbury Steak In Mushroom And Green Peppercorn Sauce
======================================================
2 Pounds of ground Sirloin
1 onion finely chopped
2 cloves of garlic minced
2 Tablespoon chopped fresh parsley
2 Teaspoon chopped fresh thyme
1 Tablespoon of worcestershire Sauce
1 Tablespoon dijon mustard
Salt and Pepper to taste

Sauce

1/2 small onion chopped
1 garlic clove minced
1 Tablespoon green peppercorns
Fresh Mushrooms sliced
2 Tablespoons Flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 tablespoons of butter or oil.

Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, dijon mustard, Worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands).Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer). Brown the patties in a heavy skillet in a little olive oil. You can also brown these in a grill pan. Remove the meat from the pan. Add a little more oil if needed and saute the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for at least one hour. Make sure there is enough sauce to almost cover the steaks.
Many of Ann's recipes can be found on her blog. Here's the link. Nancy Here is a link that might be useful: [Thibeault's Table](http://www.thibeaultstable.com/2009/04/salisbury-steak.html)
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Here is a slightly different recipe but one that I have made and we enjoyed. Meatloaf Patties and Pan Gravy Recipe courtesy Rachael Ray Show: 30 Minute Meals Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings Cook's Notes: Buy tomato paste in the tube, rather than a can; it makes storage of leftover product easier. Tomato paste in the tube is often kept with Italian specialty foods, rather than with the canned tomato products. 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice 1 rounded tablespoon tomato paste 1 medium onion, finely chopped, reserve 1/4 amount 3-Condiment Pan Gravy: 2 tablespoons butter 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour 1 to 1 1/2 cups beef stock 1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. Slice meatloaf patties and drizzle with gravy.
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I’ve had my instant pot for about two years and though it was a LONG learning curve, I use it repetitively for things I like. As an aside, if you’re in the honeymoon phase check out the community facebook page for instant pot owners. A couple of things I learned along the way: Thickness matters. I don’t know why it took me so long to understand this concept; that it isn’t necessarily how many pounds of meat but also how thick. Lorna Sass, aka Queen of Pressure Cooking, in fact highlights this fact in her "Pressure Perfect", as does an exhaustive cooking blog pressurecookrecipes. When I make barbacoa now, I actually have written how thick my pieces are to correlate with the correct time. Take notes if you want to replicate (which is kind of the way I cook at this point). I have my brown rice down to a science for what I like (grams of brown rice, rinsed, water, bit of olive oil, time, npr#) . I just made black-eyed peas (see Hoppin Johnthread) and it took me two tries to get them the way I like. If you need to cook a bit longer, you can repressurize. I found if you rinse your lid in cold water, the lid will go back easily. If you want your vegetables to retain some structure (some tooth) in your soup or stew, you may not want to cook them in your pressure cooker with your soup or stew. Often times when I’m making minestrone,ribollita, stew, etc., I’ll keep out some of the carrots, zucchini, etc. after sauteeing (or I’ll microwave them separately), refrigerate and add when I open the lid. The ones left in the soup or stew add to the flavor. If potatoes are used, I do them separately for four minutes and add at end. I’ll also reseason at the end cause I’ve think herbs can become muted. Lastly, I have to share kind of cheez whiz confession. My son and I absolutely love the pasta with jarred sauce in the pressure cooker. You know the one – pasta mixed with jar of sauce, jar of water for half the time? Good grief, I it is like an adult version of spaghettios, and I love it. So, I wrote down the exact amounts and time:) Bottom line: when you hit that sweet spot, the food is really exceptional; it just took me a long time to find it. PS – I may have to go back to that honeymoon phase cause folks are posting about using yogurt setting to proof dough:)
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annie1992
15 years ago
Gotta type faster, Nancy. (grin)

That sure looks good, and I just had dinner!

Annie
jsvrn
Original Author
15 years ago
Ann thanks so much for the recipe and picture. I am looking for a nice comfort food meal and think this will be perfect. Nancy thanks also to you and for reminding me about Ann's blog. May you all have a blessed Thanksgiving....Jackie

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