Serves 4 people
YouTube instructional video is at the bottom
What you’ll need
2 pounds lean ground beef
2 Large eggs
All Purpose flour
Sugar
2 Russet potatoes (2 pounds)
Baby Bella mushrooms (8 ounces)
Salted butter
Whole milk
Organic frozen Green peas ( 13 to 16 ounces)
Seasonings
2 Yellow onions
1 pod Garlic
Salt
Tony Chachere’s Creole seasoning
Chef Paul Prudhomme’s Poultry magic
Chef Paul Prudhomme’s Vegetable magic
Onion powder
Garlic powder
Worcestershire sauce
Liquid Smoke
Better than Bouillon Beef Base
Preparation of ingredients
Onions
Step 1- Chop 1 yellow onion. Chop 1/2 of a yellow onion into thin slices. Chop 3 cloves garlic.
Mushrooms
Step 2- Add Mushrooms into a strainer. Rinse with cold water. Pat dry with napkins. If you don’t want to follow this step, take a pastry brush and brush dirt off of each mushroom. Chop each Mushroom into thin slices. Set aside.
Potatoes
Step 3- Peel 2 russet potatoes. Chop Potatoes into quarter pieces. Add 1 1/2 quarts water and 2 teaspoons vinegar into a medium sized bowl. Stir and add potato cubes into vinegar and water solution. Stir and Set aside.
Beef Stock mixture
Step 4- Add 4 1/2 cups hot water and 1 tablespoon Better than Bouillon beef base. Stir until the beef base had dissolved into the water. Set aside.
Salisbury Steak patties
Step 5- Add 2 pounds ground beef, 1 cup chopped yellow onion, 1 tablespoon chopped garlic, 1 1/2 teaspoons salt, 1 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul Prudhomme’s Poultry magic, 2 teaspoons onion powder and 2 teaspoons garlic powder into a large bowl. Mix all ingredients together with your hands.
Step 6- Add 2 large eggs into a small bowl. Stir with whisk until combined. Add eggs, 1 tablespoon beef stock mixture, 1 tablespoon liquid smoke, 1 tablespoon Worcestershire sauce, and 1/3 cup plain breadcrumbs into ground beef mixture. Mix all ingredients together with your hands.
Step 7- Roll 6 ounces (By weight) Ground beef into a ball. Press ground beef mixture with your hands and form into a 5-to-6-inch circle. Once done place Salisbury steak patties on to a greased surface.
Searing Salisbury Steak patties
Preheat fire to medium high heat.
Step 8- Add patties into frying pan. Let sear for 2 minutes on each side. Once done place Salisbury steak patties on to a cooling rack. You will have pan juices left over in the frying or sauce pan you fried the Salisbury Steak patties. Let the pan juices cool until it’s warm. Once done add pan juices into a mesh strainer with a medium sized bowl underneath it.
Searing the Onion slices and mushroom slices.
Preheat fire to medium high heat.
Step 9- Add 3 tablespoons salted butter, Onion slices, and 1 tablespoon chopped garlic, into a large saucepan. Let sauté for 6 minutes, stirring occasionally. Add sliced mushrooms, 1/8 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul Prudhomme’s Vegetable magic, 1 teaspoon onion powder and 1 teaspoon garlic powder. Let sauté for 4 minutes stirring occasionally.
Onion mushroom gravy
Preheat fire to medium high heat.
Step 10- Add 1/3 cup pan juices and 1/3 cup All purpose flour into a large sauce pan. Stir continuously for 6 minutes or until mixture reaches a brown color. Add Beef Stock mixture, 1/8 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul Prudhomme’s Poultry magic, 1/2 teaspoon Chef Paul Prudhomme’s Vegetable magic, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder. Stir and let simmer for 10 to 12 minutes.
Step 11- Add sauteed onion mushrooms and stir. Add seared Salisbury Steak patties. Cover with lid. Let simmer for 10 to 12 minutes. Once done turn fire off and set aside.
Mashed Potatoes
Preheat fire to medium high heat.
Step 12- Add 1 1/2 quarts water and 2 teaspoons salt into a medium sized pot. Stir and let come to a simmer.
Step 13- Add potato cubes into a strainer. Once done, add potato cubes into simmering water. Let simmer for 12 to 15 minutes. Add potato cubes into a strainer. Let cool for 10 minutes. Add potato cubes into a medium sized bowl. Mash potatoes with a potato masher or the back of a sturdy spoon. You should have 3 to 3 1/2 cups mashed potatoes.
Preheat fire to medium heat.
Step 14-Add 3 tablespoons salted butter, 2/3 cup whole milk, and 1/8 teaspoon salt into a medium sized pot. Stir and let come to a simmer. Turn fire off and add mashed potatoes. Stir until potatoes are creamy and smooth. Set aside.
Green peas
Preheat fire to medium high heat.
Step 15- Add 3 tablespoons salted butter, 1 1/4 cups water, 1/2 teaspoon salt, 1/2 teaspoon Chef Paul Prudhomme’s Vegetable magic, 1/2 teaspoon Onion powder, 1/2 teaspoon Garlic powder, 1/3 cup Sugar and 1/8 cup chopped yellow onion. Stir and let simmer for 3 minutes. Add Organic frozen green peas. Stir and let simmer for 3 minutes.
YouTube Instructional video
