| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Ree Drummond and Rachael Ray |
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Attributes:
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Comments:
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We used a Ree Drummond recipe for Salisbury steak for a while when at the cabin, then stumbled across this "new take" by Rachael Ray. This is the best of both. All three components of this dish cook at the same time. So, read through the recipe and note what to do when. Have all pots, pans and ingredients ready to go! |
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Serving Suggestions:
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The recipe includes a garlic mash. You can follow the recipe as written, or we like to roast some garlic cloves drizzled with olive oil and wrapped in foil in the oven till soft and caramelized, then mix them into the buttery potatoes. |
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Ingredients:
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Potatoes: 1-1/2 pound small white or yellow potatoes 4 cloves garlic, crushed (or roasted) Salt 1/4 cup chives, chopped 3 (or more) tbs. butter Freshly ground black pepper Gravy: 4 tbs. butter, cut into pieces 1 large onion, chopped 1/4 pound white mushroom caps, sliced 1 tbs. fresh thyme (or 1 tsp. dried) 1 tbs. fresh sage (or 1 tsp. dried) 1 bay leaf Salt and freshly ground black pepper 3 tbs. flour 2 cups beef stock 1 tbs. soy sauce, to taste Burgers: 1-1/2 pounds ground sirloin Kosher salt and coarsely ground black pepper 1/2 cup dried breadcrumbs 1 large egg, beaten 2 tbs. Worcestershire sauce 2 tbs. tomato paste whisked with 3 tbs. hot water 1 tbs. dry mustard 1 tsp. granulated garlic 1 tsp. granulated onion 2 tbs. olive oil for frying Finely chopped fresh parsley for garnish |
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Instructions:
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1. In a large saucepan, cover the potatoes and garlic (if not using roasted garlic) and bring to a boil. Salt the water and cook, uncovered at a roiling boil, until tender, about 12 minutes or so. Drain the potatoes and garlic and return to the pot. Using a potato masher, coarsely crush the potatoes and garlic (add the roasted garlic here, if using). Mix in the chives and butter, season with salt and pepper, cover to keep warm. 2. While the potatoes are coming to a boil, make the gravy. In a large skillet, melt the butter over medium heat. Add the onion, mushrooms, thyme, sage and bay leaf. Cook, stirring often, until the mushrooms are light caramel brown in color, 15 to 18 minutes; season. Sprinkle in the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the stock. Cook, whisking often, until thickened, 4 to 5 minutes. Season to taste with the soy sauce. 3. While the gravy cooks, heat a large cast iron skillet over medium-high heat. Place the beef in a large bowl; season with salt and pepper. Mix in the breadcrumbs, egg, Worcestershire, tomato paste, dry mustard, and granulated onion and garlic. Form the beef into 4 oval shaped patties, thinner in the middle for even cooking. 4. Swirl some oil in the hot pan to coat. Cook the patties for 10-12 minutes, turning occasionally. 5. Serve the patties with potatoes on the side topped with gravy and garnished with fresh parsley. |
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2022-02-11