Salisbury steak with French onion gravy
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Salisbury steak, named after the American physician James Salisbury who invented it, is a treat for everyone. It's simply an imitation of a beef steak, shaped like a large patty. But unlike traditional patties, Salisbury steaks are always served with gravy. Make one of the most delicious gravy options using caramelized onions. To make it, the onions are sautéed in butter for a long time, then combined with flour, wine, beef broth, and the juices left over from frying the steaks. The dish has a stunning flavor and can be served for both a weekday dinner and a special occasion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- About 0.7 kg of ground beef tenderloin
- 2 tbsp (30 g) butter
- 2 large onions, sliced into rings
- Ground thyme
- 1 bay leaf
- 2 slices of stale white bread, crusts removed
- Milk or low-fat cream
- 1 large egg, beaten
- 1/4 cup Worcestershire sauce
- 3 tbsp. l. grated onion
- 2 tbsp. flour
- 0.5 cups dry white wine
- 1 cup beef broth
- Watercress for serving, optional
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Recipes with similar ingredients: ground beef, eggs, cream, Worcestershire sauce, white wine, bay leaf, thyme
Cooking the dish according to the recipe:
- Heat a little olive oil in a frying pan over medium heat, then add the butter. Add the onion, season with salt and pepper, then add some chopped thyme and a bay leaf. Caramelize the onion until very soft, sweet, and light golden, 20-25 minutes.
- Meanwhile, soak the bread in milk or cream. Place the mince in a bowl and add the egg. Squeeze the bread to remove excess liquid and crumble it into the mince. Add Worcestershire sauce and grated onion. Season with salt and pepper and mix well. Form into 4 oval steaks, 2.5 cm thick.
- Heat a large skillet with olive oil over medium-high heat. Add the steaks and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
- Sprinkle the caramelized onions with flour and stir for 1 minute. Deglaze the pan the steaks were seared in with wine and pour the liquid over the onions. Add the beef stock and thicken slightly. Serve the gravy with the Salisbury steaks. Garnish with a little watercress, if desired.
Categories:
recipe / Dinner / Main courses / Meat / / French cuisine / Rachael Ray / Meal in 30 minutes
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