You gotta be grateful for the fact that when you order meat by the carcass (or half carcass, or quarter carcass even), you do end up with a fair amount of ground meat. And that holds especially true with beef! In that case, we’re talking about 50 pounds of ground beef for a quarter carcass.
Frankly, though, I don’t think I could ever get too much of that stuff. I mean, ground meat is so versatile and lets you create like a million and two different dishes. Of course, meatballs immediately come to mind, or meatloaf, or beanless chili, or the [no longer] very classic shepherd’s pie…
But if you ask me, nothing will ever beat one of those good old massive, substantial, meaty and juicy beef patty. Especially not if it gets to simmer for a long time in a thick and luscious tomato sauce with a bunch of caramelized onions and golden mushrooms.
This, my friends, is exactly what this Salisbury Steak Kicked-Up a Serious Notch is all about.
Trust me, when I say kicked up a notch, I really do mean that! This classic dish has just been elevated to a whole new level.
Don’t believe me? Why don’t you make it and
see taste for yourself!
To make the patties, start by adding all the ingredients listed under “meat patties” to a large mixing bowl and knead that delicately with clean hands until all the ingredients are uniformly distributed.
Divide the meat into 3 or 4 equal portions, depending on how intense that workout you just pulled was, how hungry you are and how many people you’re wanting to feed…
Shape the meat into oval patties.
Why oval? For no particular reason. Just because I think it looks better that way for this particular dish. Feel free to make rounds, squares or even diamonds, if you want to. You’re not gonna hurt my feelings!
Now melt the ghee in a heavy skillet (preferably a well seasoned cast iron skillet) set over medium-high heat. When the pan is hot enough, add the patties and cook them for approximately 3 to 4 minutes per side, until they develop a crispy, golden crust.
Remove the par-cooked beef patties to a plate.
Lower the heat to medium-low, add the sliced onions to the skillet and cook them, stirring often, until they turn a beautiful golden caramel color, about 15 minutes.
Don’t hesitate to add more fat if and when necessary.
When the onions are cooked to your liking, add mushrooms, salt and pepper and continue cooking, stirring often, until the mushrooms become soft and golden, about 5 minutes.
Meanwhile, mix all the ingredients for the sauce in a large glass measuring cup. Whisk until very well combined.
When you feel the onions and mushrooms are good and ready to move on, add the meat patties back into the pan and pour the sauce right over the whole thing.
Bring to a boil, lower the heat and simmer on low, uncovered, for about 25 minutes or until the sauce has thickened and the meat is completely cooked through.
Yes, this may splatter some, but keep that heat real low and you should be fine. As you can see, my range didn’t suffer all that much, and I didn’t even clean it before I took that shot.
Or, you could use one of them splatter screens, if you had one… I bet they come in pretty handy, these things. Maybe it’s about time I invested in one myself!
When your meat is completely cooked and you’re happy with the way your tomato sauce looks and tastes, kill the heat and let the dish cool for a few minutes. No use burning your tongue on it…
Besides, it’ll taste much better if you give it a few minutes to rest.
When ready to eat, garnish with a handful of fresh chopped parsley and serve.
Can you get a sense of how unbelievably moist and tender that is? And talk about tasty, too!
I myself elected to have it with a generous serving of Squeaky Clean Coleslaw, a handful of olives and… pan fried eggs!
It made for a fantastic start to my day, let me tell you that much. I would repeat the experience anytime.
- 450g grass-fed ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ¼ cup almond flour
- 2 tsp capers
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp freshly cracked black pepper
- ¾ tsp Himalayan salt
- 1 large egg
- 2 medium onions, sliced
- 227g mushrooms, sliced
- Add all the ingredients listed under “meat patties” to a large mixing bowl and knead delicately with clean hands until all the ingredients are uniformly distributed.
- Divide the meat into 3 or 4 equal portions and shape into oval patties.
- Melt the ghee in a skillet (preferably cast iron) set over medium-high heat. When the pan is hot enough, add the patties and cook them for approximately 3-4 minutes per side, until they develop a nice golden crust. Remove to a plate.
- Lower the heat to medium-low, add onions to the skillet and cook them, stirring often, until they turn a beautiful caramel color, about 15 minutes. Add more fat if and as necessary.
- When the onions are to your liking, add mushrooms, salt and pepper and continue cooking until the mushrooms become soft and golden, about 5 minutes.
- Meanwhile, mix all the ingredients for the sauce in a large glass measuring cup. Whisk until very well combined.
- Add the meat patties back into the pan and pour the sauce right over.
- Bring to a boil, lower the heat and simmer on low, uncovered, for about 25 minutes or until the sauce has thickened and the meat is completely cooked through.
- Garnish with chopped parsley and serve.
Currently on Day 6 of a planned 60 day challenge