The homemade dinner that warms the soul and satisfies the demanding palate.
Por
Equipe Receita Solta
"This comforting classic unites well-seasoned ground beef patties with a rich sauce of sliced fresh mushrooms and beef broth. A traditional skillet recipe with deep flavor and umami."
- Shaping the steaks: mixing breadcrumbs and egg ensures firm patties that retain internal moisture when frying. - Seared crust: browning the steaks for 3 to 4 minutes on each side over high heat preserves the juices of the ground meat. - Velvety sauce in the same pan: deglazing the bottom of the pan takes advantage of the caramelized residues of the searing.
<strong>Prepare the Salisbury Steaks:</strong> In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently with your hands until incorporated, but without kneading excessively, so as not to toughen the meat.
<strong>Shape the Steaks:</strong> Divide the meat mixture into four equal portions. Shape each portion into an oval or rectangular shape, approximately 2 cm thick. Make sure the steaks have uniform thickness for even cooking.
<strong>Sear the Steaks:</strong> Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the steaks and sear them for 3-4 minutes on each side, until they brown well. Remove the steaks from the skillet and set aside on a plate. Do not cook completely at this stage; they will finish cooking in the sauce.
<strong>Start the Mushroom Sauce:</strong> In the same skillet, add 1 more tablespoon of olive oil and the butter. Melt the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes, until they release their water and become golden.
<strong>Sauté the Onion and Garlic:</strong> Add the chopped onion to the skillet and sauté for 3-4 minutes, until translucent. Add the minced garlic and cook for another minute, until fragrant. The secret to this recipe is building layers of flavor from the start of the sauce.
<strong>Thicken the Sauce:</strong> Sprinkle the wheat flour over the mushrooms and onions. Cook, stirring constantly, for 1-2 minutes, forming a light roux. This will ensure that the sauce stays creamy and lump-free.
<strong>Add the Liquids:</strong> Gradually, pour the beef broth into the skillet, stirring vigorously to dissolve the flour and avoid lumps. Add the Worcestershire sauce and heavy cream (if using). Stir well and season with salt and black pepper to taste.
<strong>Cook the Steaks in the Sauce:</strong> Return the seared steaks to the skillet, submerged in the sauce. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the steaks are cooked and the sauce has thickened to your preference. The most important tip is not to overcrowd the skillet.
<strong>Finalize e Sirva:</strong> Retire a tampa, verifique o tempero e ajuste se necessário. Decore com salsinha fresca picada antes de servir. O Salisbury Steak fica perfeito acompanhado de purê de batatas cremoso ou arroz branco.
Encontramos os melhores utensílios e ingredientes para você preparar Umami in the Pot: Salisbury Steak with Mushroom Sauce com perfeição.
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- Molho com toque de mostarda: adicione uma colher de sopa extra de mostarda em grãos ao caldo para acidez agradável. - Finalização cremosa: incorpore meia xícara de creme de leite fresco nos últimos minutos de fogo para molho mais aveludado. - Adição de queijo fundido: cubra cada bife com uma fatia de queijo prato ou gouda nos minutos finais de panela.
- Ground beef: use ground pork or ground chicken while maintaining the ratio of breadcrumbs and egg. - Fresh mushrooms: use sliced paris, shiitake, or shimeji mushrooms with excellent aromatic notes in the sauce. - Beef broth: use homemade vegetable broth or boiling water with an extra tablespoon of Worcestershire sauce.
Keep the steaks wrapped in their own mushroom sauce in a closed container in the refrigerator for up to 3 days. Reheat in a pan over low heat with a lid, adding 2 tablespoons of water if it thickens.
Freeze the steaks with the sauce in a suitable freezer container for up to 2 months. Thaw in the refrigerator overnight and reheat over low heat, stirring gently to reincorporate.
Serve traditionally accompanied by rustic mashed potatoes with butter, loose white rice, sautéed peas, or thick slices of Italian bread to enjoy the dark sauce.
Diferente de hambúrgueres altos, o bife Salisbury deve ser completamente cozido por dentro, permanecendo macio devido à farinha de rosca e ao ovo.
Sim, asse os bifes em assadeira untada a 200 °C por 15 minutos e finalize mergulhando-os no molho preparado à parte na frigideira.
Let the sauce boil over medium heat uncovered for an additional 5 minutes until reduced, or mix half a teaspoon of starch dissolved in cold water.
No, fresh heavy cream is optional; the sauce prepared only with the beef broth, flour, and butter already has an excellent velvety consistency.
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