Salisbury Steaks

By Foodiewife

In this recipe, we’re cooking Salisbury steaks—a classic American dish of seasoned beef patties smothered with gravy and mushrooms. For deeper flavor, we’re adding lamb to the usual beef and seasoning it all with a bold combination of spices. To make the gravy, we’re using beef demi-glace along with just enough flour to thicken the mixture to the perfect, creamy consistency.

Ingredients

• 1 1/8 Pounds Ground Lamb & Beef Blend
• 6 Ounces Cremini Mushrooms
• 1 Yellow Onion
• 3 Tablespoons Beef Demi-Glace
• 2 Tablespoons All-Purpose Flour
• 2 Tablespoons Tomato Paste
• 1/4 Cup Plain Breadcrumbs
• 1 1/2 Tablespoons Salisbury Steak Spice Blend: (Montreal Steak Seasoning, Mustard Powder & Ground Nutmeg)

Preparation

Step 1

Preheat the oven to 475°F. Cut the mushrooms into bite-sized pieces.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, remaining spice blend and ¾ of the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.

Add the ground lamb and beef and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four 1-inch-thick patties.

In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate; set aside in a warm place, leaving any browned bits (or fond) in the pan.

Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned.

Add the tomato paste; cook, stirring constantly, 1 to 2 minutes, or until dark red.

Add the demi-glace, flour and 1 ¼ cups of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Add the cooked patties; cook, spooning the gravy over the patties, 2 to 3 minutes, or until well coated and heated through. Transfer to a serving dish.