Retro Salisbury SteakCRAZYSEXYSAVOR

Growing up I had my fair share of Salisbury steak which, make no mistake, was not steak but ground chuck from Foodtown. Fast forward to modern-day, and my spin on this classic.

It begins with freshly ground, you guessed it, steak, which I use with a mix of sirloin and a nice T-bone, I know it’s a sin to annihilate a completely perfect steak, only it was a bargain find and it’s my kitchen so, there it is! I love my grinder attachment for my Kitchen Aid! I hesitated getting one for a long time, but now that I have one, damn I am in love! This has improved my cooking, baking and just plain love of cooking. I am giddy I tell you, giddy! I think the steak works to make this taste so rich and so buttery, yet rustic and reminiscent of the childhood version. The best part is I got both steaks for $8.95 for two and half pounds, which was perfect for four hungry people when ground.

I made a batch of mashies to go along with this and you have a full on, home-style dinner worthy of rave reviews and kisses galore!

I hope you give this a try, it will have you nostalgic for your glory days of Jordache jeans and bubble gum Kissing Potion lip gloss. Ladies my age will so totally understand. Men it was the stuff that made your teenage dreams taste yummy!

Sinfully,

Susan xoxo

Retro Salisbury Steak

Servings: 4-5
Time: 40 min..
Difficulty: easy
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A modern day twist on a of retro classic, that's quick, easy, and so satisfying!

* You can use ground beef, but the freshly ground steak makes this dish taste amazing. If you chose to use ground beef you will need to bind it with egg, and bread crumbs 1 egg with about 1/2 cup of bread crumbs. The gravy takes this over the top! This recipe can be doubled easily to accommodate large families. The gravy is a deep rich chocolaty brown until the addition of the cream and butter. You can certainly leave the gravy as is to cut calories and fat.

Credit: CrazySexySavor.com

Ingredients

2 lbs. of sirloin and a small T-bone steak, chopped in cubes to be freshly ground. Grind according to manufacturer’s instructions.
1 clove of minced garlic
1 large onion diced
3 tbsp. of flour in a bit of water to make a paste
2 cups of beef broth
1 tbsp. of mayonnaise
1 1/2 tsp. of Worcestershire sauce
1 1/2 tsp. of Montreal steak seasoning
1 tsp. of onion powder
1 tsp. of garlic powder
1 tsp. of fresh thyme
1/2 tsp. of dried marjoram
3 tbsp. of heavy cream
1 tbsp. of butter (optional)
Kosher salt and pepper to taste

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Directions

After grinding meat, in bowl of mixer add to meat, garlic powder, onion powder, mayonnaise, Montreal steak seasoning, salt and pepper. Mix well, and mold into small patties, resembling burgers. Chill in refrigerator for at least an hour, or up to three hours if using. Bring to room temperature at least a half hour before browning.
In a large cast iron skillet, add a tiny bit of canola oil, on high heat, add patties, careful not to crowd pan, you can do in batches if need be. Sear about three minutes on each side, then remove from pan. Lower heat to medium and add in enough oil to cook onions, saute about five minutes, careful not to burn them, add in garlic, mix another minute, and immediately add in beef broth and herbs. Mix well, whisk in flour and water, season with salt and pepper, add in Worcestershire sauce, add back in patties, let cook for about 20 minutes. Sauce will thicken.
When meat is done, add in a pat of butter and a splash of heavy cream to intensify gravy. This is optional but I adore the richness it imparts. Serve immediately over buttered noodles or mashed potatoes. Devour.