Wednesday: Salisbury Steak with Mushroom & Onion Gravy

Adapted from Recipe submitted to AllRecipes.com by Bagruba

Chef’s Notes: Since I was making up for SmithCale’s meatless week, I decided what was meatier than ground meat? Of course, I used Buffalo, but any red ground meat will work. But, really the meat was an afterthought on this dish, what really made it awesome was the gravy!!! I mean, it was a little pathetic how we smothered our plate in it, but really, can you name any meal that doesn’t go better with gravy? Alright, maybe waffles.

Plan of Attack:

1. Prepare steaks

2. Cook steaks

3. Make gravy

Ingredients for 2:

Steaks-

½ lb ground Buffalo

1 egg

1 ½ Tbsp panko bread crumbs

1 Tbsp red onion, finely chopped

¼ tsp salt

¼ tsp pepper

1/8 tsp poultry seasoning

Gravy-

8 oz fresh button mushrooms, washed , stems removed and sliced

¼ C water

½ onion, roughly chopped

1 Tbsp unsalted butter

1 ½ all-purpose flour

1 C 1% milk

1 ½ beef bouillon (or 1 cube)

Instructions:

1. Heat a non-stick skillet to medium-high heat
2. In a bowl, mix together ground Buffalo, egg, bread crumbs, onion, salt, pepper and poultry seasoning. Use your hands to form into two 1’ thick steaks
3. Place steaks in skillet and cook 3-4 minutes on each side until it reaches 160 degrees in the center, or your desired level of doneness
4. Remove to a plate and cover with foil to keep warm
5. Reheat same pan. Add butter, mushrooms , water and onion; cook for 2 minutes; stirring frequently
6. Sprinkle with flour and stir until all absorbed
7. Add milk and beef bouillon. Cook and stir over medium heat until it starts to thicken. Keep cooking over low heat, uncovered for 10 minutes. Stirring occasionally.
8. Plate each steak and smother with gravy
9. Enjoy!