Also, somewhere out there in Pinterest-land was a recipe for roasted corn. I don't know the source so if this was your recipe, let me know. Now, that being said, this is amazing stuff! It's so simple that I am surprised I never gave it a thought since I love to roast veggies! From freezer to broiler to your mouth, this one takes less than 10 minutes - including preheating the broiler! Recipe is so simple that I am just going to tell you it right here! Preheat the broiler, throw some frozen corn on a cookie sheet add about a tablespoon (or two depending on how much corn you are cooking) of olive oil. Add salt and pepper, to taste and broil for about 5-7 minutes. The kernels will start to brown and some may even pop, that's when it's done. See...Easy! Quick! Delicious!
Now, on to the Salisbury steak.
To Make the Onion Gravy:
2 large red onions, thinly sliced
2 tbsp unsalted butter
2 tbsp all-purpose flour
3 cups unsalted beef stock
1/2 cup dry red wine or 1/2 cup beef stock (optional)
2 tbsp tomato paste
1 tsp cider vinegar
Salt and pepper, to taste
To Make the Beef Patties:
1 lb lean ground beef
1/2 cup cooked white rice
2 cloves minced garlic
1 tsp Worcestershire sauce
3 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tsp fresh thyme
2 tbsp olive oil
|The gravy will continue to thicken as the patties finish cooking and soaking up the flavors from the gravy|
To make gravy:
Heat butter in a large skillet. Add onions and cook over medium-high heat, until onions start to brown. Give them a stir occasionally.
Add 1/4 cup of the beef stock when the onions are a deep, rich brown.
Reduce heat, continue cooking, adding more stock as needed to prevent caramelized bits at the bottom of the pan from burning. It takes a bit of time for the onions to caramelize - about 25 to 30 minutes. Rushing it will only produce burnt onions.
When the onions are caramelized, stir in the flour and cook for about 2 minutes, to cook out the "flour" taste.
Add wine and simmer till it's reduced by half.
Stir in remaining beef broth, tomato paste, and cider vinegar; adding salt and pepper to suit your tastes. Then simmer for 10 - 15 minutes.
Reduce heat to low and keep warm.
To make patties:
Mix all ingredients except the olive oil.
Shape into 4 - 6 oval patties. I like to make them on the smaller side but feel free to make them a bit larger.
Heat olive oil in a large skillet over medium-high heat. Alternatively, you can also sear and brown the patties on the grill, which I do often.
Sear patties about 3 minutes per side, or until a brown crust forms. If grilling, remove from grill and place in pan with gravy and simmer for about 10-15 minutes more until patties are cooked through. Otherwise, pour gravy over patties and simmer for an additional 10-15 minutes more until patties are cooked through.
Serve warm with mashed potatoes.
|Just look at that onion gravy...is your mouth watering yet?|