Growing up, I remember never having the opportunity to eat American food unless it was from lunch at school. I was probably the only strange elementary kid that enjoyed eating cafeteria food. If you see it from my point of view:
- I’m first generation Vietnamese-Chinese American.
- My parents cooked only Vietnamese and Chinese food at home.
- The staple of majority Vietnamese and Chinese food is rice.
That’s all I ate. It was served for breakfast, lunch, and dinner for 7 days a week. My parents didn’t understand packed lunches nor did they know what peanut butter and jelly sandwiches were. HECK! I didn’t know what they were either. Whenever I get a chance to eat anything other than Asian food, I’m gonna enjoy every bit of it…even if it was from the school cafeteria.
Anyways, I remember every other week, the cafeteria would serve Salisbury Steak and so-called mushroom gravy. It was more like a mushy beef patty with lumpy brown sauce, but I LOVED IT! It was my favorite. The school cafeteria would print out the menu for the month and I would always make notes of the days they would serve Salisbury Steak and made sure I was not sick that day.
Now that I am older, I have a lot more appreciation for my culture and all the flavors and food it offers.
But my heart still has room for Salisbury Steak!
Salisbury Steak is equally as comforting as having a bowl of Pho (Vietnamese Noodle Soup). This dish definitely takes me back to my American childhood.
I had forgotten about this recipe until I started to look through some old cookbooks and there it was. My college Salisbury steak recipe written on an index card, old, dirty, and stuck to one of the book’s pages. I first found the recipe in a cooking magazine at Baylor’s library in Waco, TX. I’ve tweaked it and made it many times over the years, but somehow… it was tucked away and forgotten.
This is definitely a good time to bring out my old college recipe and make it for my husband for the first time.
Try out the recipe and let me know how it turns out by commenting below. Thanks!
Steps: Salisbury Steak
Born and raised in Texas and being Vietnamese-Chinese, I grew up eating spicy food and cook almost everything with peppers in it. My Salisbury steaks are no exception.
Chop the jalapeno peppers and yellow onion. Mince the garlic cloves and divide.
Heat a large frying pan or cast iron over medium-high heat. Add canola oil.
Saute the onions, jalapeno peppers, and half the minced garlic.
Season with a pinch of salt and black pepper. Cook the onions and jalapenos till it’s caramelized to your liking.
Turn the heat off and set it aside to cool.
In the mean time, place the ground beef and the remaining minced garlic in a large bowl.
Add the seasonings and mix until it’s well combined.
- salt, black pepper, garlic powder, paprika, oregano, and thyme
Next, add Worcestershire sauce, Dijon mustard, lightly beaten egg, flour, and bread crumbs.
Finally, add the sauteed onions, garlic, and jalapeno peppers.
Pardon me, but I must turn the camera off and git to mixin’. I prefer using my hands to mix. There’s something comforting about ground meat squishing through my fingers!
After the ground meat and seasonings are thoroughly combined, equally divide the mixture into four patties. Shape the patties into oblong shapes. It’s not Salisbury steak without the oblong shape. Anything else… we should just call it chopped steak!
Heat a large frying pan or cast iron over medium heat. I used the same pan the onions and peppers were sauteed in.
Add canola oil and butter. Once the butter melts and begin to bubble, add the patties and cook. The patties will take approximately 4-5 minutes to brown.
Transfer the patties to a dish and set them aside. Do not discard the grease drippings.
Now head on over to the Mushroom Onion Gravy page.
Steps: Mushroom Onion Gravy
The best thing about Salisbury steak is the gravy. MUSHROOM ONION GRAVY! DELISH!!!! I am a sauce person so I like a lot of gravy. This gravy recipe is enough to pour over the steak and plenty to drown my side dishes.
Thinly slice the mushrooms and the remaining half of the onions.
This next step is optional: mince 1 garlic clove and chop 1 jalapeno pepper.
Using the same frying pan or cast iron, turn the heat up to medium-high. With the grease drippings still in the pan, add the onions, mushrooms, garlic, and peppers to the pan.
Cook until the onions and mushrooms are just barely to a caramelized state. This will take 3-4 minutes. Then season with salt, pepper, and thyme.
Sprinkle in the flour and mix well. Continue to cook and stir occasionally until the flour starts to brown, creating a roux. The flour will start to have a nutty aroma.
Gradually, add beef stock and Worcestershire sauce to the pan. Continue to stir and scrape the browned bits at the bottom of the pan. The browned bits is the flavor source.
Stirring occasionally, continue to cook the gravy until the sauce has thickened and reduced. This will take about 6-10 minutes.
Once the gravy reaches the consistency that you like, taste and season with salt and pepper, if needed.
Return the Salisbury steak patties to the sauce pan. Nestle each patty deep into the pan so that it is covered with the saucy goodness.
Reduce the heat to medium and cook 3-4 minutes on each side. Flip, nestle, and cook.
Look at that sauce! Makes you want to lick the screen, doesn’t it?
Lastly, plate the Salisbury Steak and pour a generous amount of Mushroom Onion Gravy over your steak.
Go ahead! DIG IN! It’s worth burning your mouth over =)
Definitely comment below to let me know you’ve tried the recipe and how it went. If you serve your Salisbury Steak with any sides or added any other ingredients, let me know that, too. I’m always looking for ideas. Until my next post, see ya!