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Pioneer Woman Salisbury Steak

Pioneer Woman Salisbury Steak

Erin Table for Seven
Easy Pioneer Woman Salsbury Steak, the succulent patties made from high-quality ground beef and pork that are used to produce Salisbury Steak are molded into a steak sandwich shape. Serve it with a fantastic mushroom sauce that you concocted all by yourself.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 721 kcal

Ingredients
  

  • 1 ½ tablespoons unsalted butter
  • 1 ½ tablespoons extra virgin olive oil
  • ¾ cup yellow onion diced small
  • ¼ cup heavy cream
  • 3 tablespoons low sodium beef stock or home made, purchase one quart – you will use more in the sauce
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ teaspoons fresh thyme chopped, or half that of dried
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt add only if you are using low sodium beef stock
  • ½ teaspoon freshly ground black pepper
  • 2 slices plain white bread crusts removed
  • 2 whole eggs beaten
  • 1 pound lean ground beef (93/7)
  • 1 pound good quality ground sirloin we ground our own using this Kitchen Aid attachment, or ask the butcher to grind instead
  • 1 pound good quality ground pork

Mushroom Sauce

  • 3 cups low sodium beef stock plus more to thin down sauce as needed when reheating leftovers
  • ⅓ cup heavy cream
  • pinch kosher salt only if you are using low sodium beef stock
  • few grinds black pepper
  • 1 teaspoon fresh thyme chopped, or half that of dried
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon gravy color and seasoning such as Kitchen Bouquet or Gravy Master
  • 6 tablespoons butter divided
  • 1 ½ tablespoons extra virgin olive oil
  • ½ cup yellow onions chopped
  • 12 ounces Bella mushrooms sliced thick
  • ⅔ cup all-purpose flour

Instructions
 

  • If you plan to serve the steaks with mashed potatoes, get the potatoes ready first and then reheat them after the steaks are done.
  • After adding the onions and cooking them for three minutes until they are tender, melt one and a half teaspoons of butter and one and a half tablespoons of olive oil in a medium saute pan over medium heat.
  • Take the pan off the heat and whisk in some cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, as well as some salt and pepper.
  • Put the two bread slices that have been clipped immediately into the pan, and then flip them over a few times so that they may absorb the liquid. Put this mixture in a separate bowl to cool down.
  • After it has cooled, mix in the two eggs that have been beaten.
  • Place the ground beef, ground sirloin, and ground pork in a large bowl and mix them. After the egg and bread combination has had time to cool, add it to the meat, and then use your hands to thoroughly incorporate the ingredients. Mix the ingredients for the minimum amount of time necessary to fully combine them, and make every effort not to overwork the batter.
  • After the mixture has been poured out, shape it into a log. Cut in half, then each half in half again, and then cut each quarter in half to get eight parts of 8 ounces each.
  • Make each into an oval-shaped patty, and arrange them in a row on a sheet tray coated with parchment paper.
  • Place three cups of stock, one-third of a cup of cream, salt, pepper, thyme, Worcestershire sauce, and gravy color in a medium-sized saucepan. Stir to combine. Bring to a boil, then keep warm until it’s required.
  • Over medium heat, melt the two tablespoons of butter and one and a half teaspoons of olive oil in a very large saute pan that, if possible, has a nonstick surface.
  • Once the pan is heated, sear the steaks for three minutes on each side by placing four steaks at a time in it and then transferring them to a tray once they are done. Repeat the process with the remaining four steaks, transferring them to the dish each time. The steaks will not be cooked through.
  • Maintain the medium heat, add the onions, and cook for one minute after each addition.
  • After adding the mushrooms and cooking them for five minutes, remove them together with the onions and place them in a bowl.
  • The final four tablespoons of butter should be added, and the heat should be reduced to medium-low.
  • After the butter has melted, whisk in the flour and continue cooking for another three minutes while stirring often.
  • Whisking continuously as you add it, transfer one-third of the hot liquid from the saucepan into the bowl with the dry ingredients. The mixture will have a fairly dense consistency. After incorporating the previous two-thirds, add the last third and continue whisking until the mixture is smooth.
  • After the mushrooms and onions have been cooked, add them back in and mix them.
  • Place the steaks that have been cooked on each plate and then spread sauce over them.
  • Cook the steaks on a low heat setting with the lid on the pan for about ten to fifteen minutes, or until a probe thermometer put into one of the steaks reads 160 degrees Fahrenheit.
  • If the sauce is excessively thick, you may thin it down by adding some of the remaining stock, water, or cream.
  • You should serve one steak to each individual, along with mashed potatoes, a vegetable, and mushroom sauce drizzled on top of each serving.

Notes

Recipe Tips:
  • When combining the ingredients for the Salisbury steaks with your hands, be careful not to overwork the mixture and use a light touch instead. In that case, the steaks will be tough and lacking in moisture.
  • Also, resist the urge to add additional eggs or bread to the mixture. To obtain the texture of soft beef patties, only a small amount of binder is required.
Recipe Variations:
  • Even though this Salisbury Steak is already quite great on its own, I’m always game for trying out new and interesting takes on old recipes. Take a look at these suggestions:
  • Try making this recipe with turkey ground instead of beef! If you’re searching for something with fewer calories, this is a great alternative to beef.
  • The use of beef consomme in the gravy is one of my favorite culinary hacks. The gravy benefits from its abundance of taste, as well as its richness and depth.
  • To give the gravy a more robust taste, try adding some fresh herbs to it.
  • If you’re trying to pacify someone who is a finicky eater, remove the mushrooms (or onions) from the gravy.

Nutrition

Calories: 721kcalCarbohydrates: 18gProtein: 37gFat: 56gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 208mgSodium: 729mgPotassium: 963mgFiber: 1gSugar: 3gVitamin A: 679IUVitamin C: 4mgCalcium: 89mgIron: 4mg
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