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Salisbury Steak w Green Peppercorn Sauce




Source of Recipe


Recipe by Ann T. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table.


List of Ingredients




2 lbs. ground Sirloin
1 onion, finely chopped
2 cloves garlic, minced
2 Tblsp. chopped fresh parsley
2 tsp. chopped fresh thyme
1 Tblsp. Worcestershire Sauce
1 Tblsp. Dijon mustard
Salt and Pepper to taste

Sauce:
1/2 small onion, chopped
1 garlic clove, minced
1 Tblsp. green peppercorns
Fresh mushrooms, sliced
2 Tblsp. flour
Broth 2 to 3 cups (Beef or chicken)
Pan drippings plus 1 to 2 Tblsp. of butter or oil


Recipe



Sauté onions in 2 Tblsp. of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combine ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands). Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer)

Brown the patties in a heavy skillet in a little olive oil. Remove the meat from the pan. Add a little more oil if needed and sauté the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for at least one hour. Make sure there is enough sauce to almost cover the steaks.

Salisbury steak should be very tender and not have the texture of a just-fried hamburger. Simmering the meat in the gravy also enhances the flavor of the sauce.