What comes to mind when you think of Salisbury?
Well, you may think of cloaked druids, ancient people of the British Isles as they did who-knows-what among the structure known today as Stone Henge. Among the Salisbury plains, these tall rocks remain in place today. While these giant archaic stones remain as a reminder of the past, there is something else that exists as a testament to Salisbury…
One that is far more…delicious.
You guessed it, the Salisbury steak!
Don’t be mislead by the name, this is not simply a cut of meat, but a fun twist on the concept of a giant meatball. Like many other Scandinavian versions of this meal, it’s best served with rich beef gravy.
YouTube food channel “The Wolfe Pit” has a cracking recipe for this very meal, and Larry Wolfe takes us through his method for making a delicious Salisbury steak that makes for the perfect comfort food.
Here’s what you’ll need:
- 2lbs ground chuck beef
- ½ cup milk
- 1/2 cup bread crumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 egg
- 1 tbs beef stock base
- 2 tbs dried minced onion
- 2 medium yellow onions
- 2 cups – sliced mushrooms (optional)
- 2 tbs Worcestershire sauce
- 4 cups water
- 2 tbs corn starch + 2tbs water to make a slurry
Let’s get cookin’!
Grab a large bowl, and get ready to mix the ingredients for the meatballs/patties themselves. Throw in your egg (without shell obviously!), bread crumbs, Worcestershire sauce, milk, dried onions, salt, and black pepper Larry uses his hands, but if that’s not your thing, you can use a spoon, although this may not be quite as effective.
We’ve got beef.
Toss in your ground chuck and once again use your hands to mix all of these ingredients together well. Form this mixture with your hands into a shape somewhere between a meatball and a burger pattie.
You don’t need skills to skillet.
Set a large skillet over medium heat, and add your patties, for two minutes on each side. They should be well-browned before you remove them from the pan.
Not a light-bulb, but a bulb nonetheless!
Toss your onions into your skillet. You have an option here to add mushrooms for an even richer, more savory gravy. Saute for two to three minutes.
Water, please.
Pour in your water, as well as the beef base. Any reduced beef stock will do. In a pinch, you can also use bouillion or a few cubes of stock. Bring up to a boil until the stock is dissolved fully through the liquid.
Return of the meatballs.
Bring those patties back to the skillet and replace in the liquid. Lower the heat to a simmer then cover it and cook on low for an hour.
A starch contrast.
Once you’ve created your cornstarch slurry, pour it into the gravy to thicken. When it’s smooth and the gravy has thickened sufficiently, it’s done.
And that’s it!
Your Salisbury steaks are ready to be served. Pour a healthy dose of that gravy with onions (and maybe mushrooms) over the steaks and they are ready to be enjoyed.
Watch the video below to watch Larry at work making this scrumptious meal!
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