Salisbury Steak by Sandra Lee

When we shopped in The Marketplace aka Rustan’s Supermarket in Power Plant last week, I saw a promo offer: buy 1, take 1 wagyu steak. I didn’t even check if it was for a kilo or half a kilo but did see the price tag: P710.
 
The patties were huge and so I thought it was worth splurging on and I’m glad I did.
 
This morning I asked HHA to prepare salisbury steak using the recipe below. As I told her to just prepare 1/4 kilo worth, she used just two patties which were unseasoned. For the grill seasoning I used a substitute: South African smoke (Trader Joe’s) which I got from The Food Bin. And as we didn’t have beef broth, Campbell’s mushroom soup was used instead.
 
Husband and son were very pleased with it. Son, with his ever perceptive taste buds asked, “Wagyu beef?”
 
Indeed it was.  And by the way, as Campbell’s mushroom soup is thick to begin with, flour was omitted.
 
From here:
Ingredients

2 tablespoons canola oil
1 medium onion, chopped
1 1/2 pounds 80 percent lean ground beef
1 cup fresh bread crumbs
1 tablespoon grill seasoning
1 tablespoon Worcestershire sauce
1 large egg
1/2 (8-ounce) package sliced baby portobello mushrooms
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 (14-ounce) cans beef broth

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)

Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes. Reserve one steak for online round 2 recipe, Beef Empanadas.

Serving Yield: 4

Read more at: http://www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-brown-gravy-recipe.html?oc=linkback