Monday, March 4, 2013

Salisbury Steak with Caramelized Onion Gravy and Roasted Corn

Oh yea....
Pinterest is pretty amazing and gives me all sorts of ideas for meals and this one brought me right back to the days of school lunches. You know, when the cafeteria ladies actually cooked the school lunches and it was all homemade goodness. This was one of my favorites! Serve it with mashed potatoes to soak up all the yumminess of the onion gravy.  The recipe comes from One Perfect Bite, check the site out, some amazing recipes there. I've adapted it to suit my tastes and pantry. This isn't quite the "quick" meal I like to make but it is so worth the time it takes to prepare.  While the onions are caramelizing you can easily prepare the rest of the meal so it works out.

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!

Roasted Corn

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
1 egg
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 your mouth watering yet?


  1. Yes, my mouth is most certainly watering! Mmmm this looks like pure delicious comfort food!

  2. It definitely hit the spot when comfort food was needed!


I'm glad you stopped by! Let me know what you think of today's recipe!

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