Salisbury Steak

I spend a significant amount of time commuting for my job so I don’t always have the luxury of cooking an elaborate meal every night.  Fortunately for me I came home to a prepared meal made by Lisa last night and I have to tell you she really did a great job on an old classic.   Our shared passion for food has been a fun and exciting adventure for us.  As you follow our creations you may notice a trend, Lisa is an expert at sauces of all kinds so anytime you see a sauce in our recipes know Lisa is the mastermind.  Happy cooking!

1 pound of ground hamburger

1 egg

¼ cup gluten free bread crumbs

1 whole onion sliced and lightly caramelized

1 cup sliced mushrooms

3 cloves garlic minced

1 tablespoon fresh minced thyme

1 tablespoon fresh minced oregano

1 teaspoon fresh minced rosemary

2 cups beef broth

Salt and pepper to taste

Cornstarch slurry - 3 tablespoons of water to one table spoon of cornstarch (a gluten free must for thickening)

Sauce:

In a medium sauce pan add 2 tablespoons of olive oil this will help with caramelizing the onions, set your heat to medium low. The carmelization process for onions take about 45 minutes so be patient and stir frequently until they are nice and light golden brown. While the onions are doing their magic, prepare all the other ingredients by slicing and chopping your way to kitchen efficiency and organization! Next add the mushrooms and two cloves of garlic to your caramelized onions then sauté until the mushrooms are soft. Add broth and half the herbs then begin to thicken with the cornstarch slurry.

Meat:

In a large bowl combine the ground meat, remaining herbs, egg, bread crumbs, and salt and pepper. Lightly work these ingredients together but do not over work the mixture. Form into patties then fry in a pan over medium heat using a tablespoon of olive oil. This meal should serve four so estimate 1/4 pound patties. Cook patties for five minutes on each side.

Serve with a side of mashed potatoes or for something different try cauliflower mash (recipe to follow).