Ingredients: |
Ingredients: 1 lb ground chuck
1 egg, lightly beaten
2 T grated Parmigiano Reggiano
2 T breadcrumbs
1 t garlic, crushed to a paste
kosher salt and black pepper
2 T canola oil
1 doz cremini mushrooms, stemmed and quartered
½ white onion, halved and thinly sliced
1 cup beef broth
2 T tomato paste
1 t Worcestershire sauce
2 T half and half
2 T fresh flat leaf parsley for garnish
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Directions: |
Directions:Combine egg, breadcrumbs, garlic, salt and pepper in a medium bowl, mix together. Add ground beef to the mixture and mix together to combine well without over mixing. Form into 4 even sized patties in a flat oval shape.
Preheat a big cast iron pan on medium-high heat. Pour in the oil and bring to a shimmer. Cook the patties until they're golden brown and crispy on both sides. They should be cooked to a medium temperature or more to be medium-well temperature (165º), 8-10 minutes total.
Take patties out of the pan and place on a plate. Lower the heat to medium and add the mushrooms and onions into the pan. Stir them occasionally until they become soft, cook for about 4-5 min. Mix in the tomato paste, Worcestershire and beef broth. Let it simmer for 3 min or until broth thickens into a sauce like consistency. Add the half and half and mix well. Add the patties back in and heat up for about a min, Drizzle sauce over patties. Transfer to a serving dish and sprinkle with the parsley. |
This recipe for Salisbury Steak is from