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    Very Best Salisbury Steak

    Source of Recipe

    From "Retro Recipes from the '50s and '60s" by Addie Gundry

    Recipe Introduction

    "TV dinners first made their mark in the early 1950s, and as families began to pair dinner and their favorite TV shows, like 'I Love Lucy' and 'Dragnet,' meals like Salisbury steak rose into prominence. Don't worry, though - just because this version is homemade doesn't mean you can't still eat it in front of the TV."

    List of Ingredients

    Beef Patties:
    ◦  1 pound lean ground beef
    ◦  cup fine dried bread crumbs
    ◦  2 Tbsp tomato paste
    ◦  1 Tbsp Worcestershire sauce
    ◦  tsp kosher salt
    ◦  tsp freshly ground black pepper
    ◦  1 Tbsp olive oil

    ◦  1 Tbsp olive oil
    ◦  1 cup finely diced onion
    ◦  4 ounces mushrooms, sliced
    ◦  1 Tbsp fresh thyme, or 1 teaspoon dried
    ◦  3 Tbsp all-purpose flour
    ◦  2 cups beef broth
    ◦  1 Tbsp Worcestershire sauce
    ◦  1 tsp tomato paste
    ◦  Kosher salt and freshly ground black pepper


    For the beef patties:
    In a large bowl, combine the ground beef, bread crumbs, tomato paste, Worcestershire sauce, salt, and pepper and mix well, using your hands, until the mixture is very well blended and almost smooth in texture. Form into 4 oval patties inch thick and press a "dimple" into the top of each. Chill for 30 minutes.

    In a large skillet, heat the olive oil over medium-high heat. Add the patties and cook until nearly cooked through and browned, about 4 minutes on each side. Set aside on a plate and keep warm.

    For the sauce:
    In the same pan, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Add the mushrooms and thyme and cook, stirring, until the mushrooms release their moisture and begin to brown slightly. Sprinkle with the flour and cook, stirring, until the flour has been absorbed, about 1 minute. Gradually add the broth, Worcestershire, and tomato paste while stirring and loosening any browned bits from the bottom of the pan, and let the sauce come to a simmer until it is thickened slightly.

    Return the beef to the pan with the sauce and cook at a simmer for 8 to 10 minutes more, flipping halfway through, until the beef is completely cooked. Taste and season with salt and pepper, if necessary.

    Drizzle the meat with the sauce and serve.

    Serves 4




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