A few weeks back I had a childhood flashback. Not sure where it came from, and more importantly why, but I suddenly had a mad craving for Salisbury Steak. Does anyone else remember those Swanson TV Dinners? What I remember was loving it when my mother and step-dad would go out on the town, as it meant my sister and I got to indulge in Salisbury Steak TV Dinners. What a treat, right?
This recipe for Salisbury Steak is anything but a frozen TV dinner. When I had that flashback, I decided to do some investigating, because honestly, I wasn’t even sure what cut of meat a Salisbury steak was. Or for that matter was it even beef. Pleasantly surprised it was made with ground beef, which gave me a great reason to make up some comfort food as I had just received a gorgeous shipment of meat. Needless to say, for the past month, we have been enjoying Salisbury Steak while I perfected the recipe for you and for us!
In the middle of all this reminiscing, I was contacted by The Butcher Box, to see if we would be interested in trying out their 100% grass-fed beef boxes. You know how we love good grass-fed beef, so how could I say no to this very generous offer. As well, I was curious as to how these box subscriptions worked, since we have not tried any of any sort. Our box of beef arrived, well packed in a styrofoam container and everything was still very frozen. Included were ground beef, beef short ribs, top sirloin steaks, beef tips, and bonus some bacon! Also, there were recipes for the cuts of meat that were included – I really liked that! Sometimes, I just get stuck for new ideas, so this was welcomed. Another thing I liked about the recipe cards was the information included was about what part of the cow the meat came from as well as a taste profile and ways to thaw and prepare. Perfect for the novice home chef or an experienced one.
What about the beef? We were really impressed from the first email to the arrival of the meat, and once we tried the cuts, it was confirmed that we loved the product. All of the cuts were flavorful, rich and cooked up moist, never dry. It is no secret that we enjoy working with, and supporting companies who work with small farms and this is exactly what The Butcher Box is doing. They are able to purchase large amounts of meat and pass the savings back to the home consumer while being delivered to the comfort of one’s home. It is a monthly service that they offer, and there is a choice of either beef, pork or chicken, or you can sign up for a mixture box. Each box is $129 a month which includes shipping, and a box is about 20 individual meals (approx. $6.45 per meal). What am I selling? Nothing; just sharing a great experience with an outstanding product that we highly recommend, and who doesn’t love affordable and reliable grass-fed meat products!
Back to this recipe for Salisbury Steak; it is really outstanding. We used the grass-fed beef which I lightly seasoned with a little of this and a little of that; not much was needed as the meat was already rich in flavor. After pan grilling the meat, I smothered it with some caramelized onion and mushroom gravy that I used some of the bacon in. Damn, it was good! All that was left was some creamy mashed potatoes and of course the token green peas just like the Salisbury Steak TV dinners from my youth. Only this time it was healthy and more flavorful!
1 lb grass-fed ground beef
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/3 cup panko
1/8 cup finely minced parsley
1/2 teaspoon black pepper
3 strips of bacon, diced
1 tablespoon olive oil
1 medium yellow onion, cut in half then thinly sliced
1 large clove of garlic, finely minced
1 pound cremini mushrooms or a mixture of your favorite, thinly sliced
2 cups beef stock
3 tablespoons butter, softened
3 tablespoons flour
One hour before cooking take the beef out of the refrigerator.
Place the beef into a large mixing bowl and mix in the Worcestershire sauce, soy sauce, panko, parsley and black pepper. Four into four patties and set aside for thirty minutes. The meat will cook for evenly at room temperature.
Prepare the gravy:
Mix the butter and flour together to form a paste. Set aside.
In a deep frying pan over medium-low heat, cook the bacon with the olive oil until soft and lightly golden brown; about 3 – 4 minutes.
Add the onion, stir and cook over low heat until caramelized. This will take about 20 – 30 minutes. Stir often.
Then add the mushrooms, stir and cook over low heat, until slightly soft; about 7 minutes. Stir often.
Add the garlic, stir and then pour the mixture into a large bowl.
Return the pan to the stove and add the stock; bring to a slight boil.
Reduce the heat to low, and whisk in the flour/butter paste.
Raise the heat to medium-low, whisking the entire time and cook until slightly thickened; about 3 – 5 minutes.
Stir in the onion/mushroom mixture, remove from the heat and set aside.
Pan fry the burger patties, about 3 minutes on each side, just until golden brown.
Place the slightly cooked patties into the gravy, place over low heat on the stove and cook for another 5 minutes.
Disclosure: This post is not sponsored. We received The Butcher Box for review purposes only and were not asked or required to write about it. All opinions are always 100% our own. Thank you for supporting the brands we love and believe in, which makes Chez Us possible.