Salisbury Steak

Salisbury steak.  For me, it brings to mind old-fashioned diner food.  Filling and nostalgic.  Unfortunately, it also brings to mind frozen dinners, but let's not even go there. 

According to Wiki (so it must be true), Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), and the term "Salisbury steak" was in use in the USA from 1897.  Now you know.

This recipe is from the Cook's Illustrated magazine, American Classics.  I love CI's recipes as they always tell you why they do what they do.  Why they add certain ingredients.  Why some ingredients work and others don't.  These patties have instant potato flakes mixed in to keep them moist and tender.  CI suggests using Idaho Spuds potato flakes (not buds or granules) to avoid that instant potato taste and a gummy texture.  I never make instant potatoes, not because I think there's anything wrong with making them, but because I simply don't like the taste.  I do keep a box around the house though as some of my bread recipes for my bread machine call for potato flakes.  The box I had in my cupboard was Betty Crocker.  I was just about out so I went and bought some Idaho Spuds.  I made 2 of the burgers with the Betty Crocker potato flakes and 2 with the Idaho.  CI knows what they're talking about.  The Betty Crocker patties had a distinct instant potato taste that I didn't like (although when I use them to make bread there is no such flavour) and the 2 burgers made with the Idaho Spuds didn't.  So definitely use the Idaho Spuds.

The gravy for this dish is absolutely outstanding.  It's the highlight of this recipe.  The recipe suggests using ruby port from Oporto, Portugal and that's exactly what I used.  Being married to a Portuguese man was terribly convenient for this recipe as we already had a bottle of this at home!  This is an inexpensive port and is lovely to sip, so it's worth having a bottle around the house.  Don't skip the port, it does give it a distinctive flavour.

I served these patties with homemade mashed potatoes with some horseradish and scallions mixed in (from the same issue) and some frozen peas that have been in my freezer too long and needed to be used.  This meal was delicious.  Comfort food at it's best.  When you crave meat and potatoes, this definitely hits the spot.

Enjoy!

Salisbury Steak
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1/2 cup milk
7 T instant potato flakes
1 lb. 90 percent lean ground beef
table salt and ground black pepper
4 T (1/2 stick) unsalted butter
1 onion, halved and sliced thin
1 pound white mushrooms, sliced thin
1 T tomato paste
2 T all-purpose flour
1 3/4 cups low-sodium beef broth
1/4 cup ruby port

Whisk milk and potato flakes together in large bowl.  Add beef, 1/2 tsp. salt, and 1/2 tsp. pepper and knead until combined.  Form meat mixture into four 1/2-inch thick oval patties and trasnfer to parchment-lined plate.  Refrigerate patties for 30 minutes or up to 4 hours.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.  Cook patties until well browned, about 5 minutes per side.  Transfer patties to plate and tent with foil.

Add onion and remaining butter to now empty skillet and cook until onion is softened, about 5 minutes.  Add mushrooms and 1/2 tsp. salt and cook until liquid has evaporated, 5 to 7 minutes.  Stir in tomato paste and flour and cook until browned, about 2 to 3 minutes.  Slowly stir in broth and port and bring to simmer.  Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes.  Season gravy with salt and pepper to taste.

Serves 4

Source:  Cook's Illustrated American Classics