Salisbury Steak 2.0

[Music] hi guys I'm Laura Vitale and on this episode of Laura in kitchen I wanted to share with you an updated a makeover version of a Southbury steak I didn't want years and years ago and this is not too different from that one but it's just it's it's better it's better it's gonna thick luscious gravy that you know when you spoon it on mashed potatoes it is like the mashed potato is a bed and the gravy is a softest blanket you've ever seen in your life they just go together so well the steak is tender its flavorful it's everything it should be let me want you through the the ingredients on what you will need which is not very many actually you'll need let's start with the beef okay you'll need ground beef I like a lean ground beef whatever you choose for the beef to flavor it so well you will need granulated garlic this is granulated onion flakes which I really like I've got some dried parsley and this is a secret ingredient you will need some ground bullion powder or like a bouillon cube of beef bouillon cube and you just crumble it with your hands you just need 1 or 1 teaspoon of the bullion powder trust me divine you also need an egg breadcrumbs and in here wishes your sauce and some ketchup and you'll just need a little bit of salt and pepper that's for the beef to make your patties for the mushroom and onion gravy you will need mushrooms you want the onion do I need butter you will need a little bit of olive oil you'll need garlic you need beef stock and a little bit more Worster stir salt Worcestershire Worcestershire sauce and then just a season at the end some salt pepper and some parsley that's it all right let's get going I'm gonna work on the patties I'm gonna add everything in and then just mix it all together you've got your spice your spice you know what I mean you got your breadcrumbs this stuff right here please don't leave it out it makes such a world of a difference than it makes this just so flavorful and delicious and you'll need 1 egg lots of freshly ground black pepper and then just a pitcher so not too much so because we could have the bullion powder which is salty but you just want to make sure that the meat is well seasoned I'm gonna mix everything together with clean hands and then I'm going to form these into about six patties so here we go all right so I formed my patties I like to form little oblong shape patties you can do whatever you want I've got my skillet preheated here to about medium-high heat now this is a nice like nonstick skillet so I don't have to do a lot don't add a lot of fat to make sure that might be beef it doesn't stick but all I'm gonna do here is sear these on both sides so I'm not looking for a ton I'm looking for color but I'm not looking for these to be cooked all the way through default I'm just gonna go ahead and sear these on both sides I'll then take them out and we won't move to the next step I love stop great steak I don't make it often I do not know why it is so delicious and I think I'll be really fun too if Sidhu some kind of like Salisbury steak like roast that pulled like pot roast like in the crock pot I think that would be really good so I'm gonna work on that because gorgeous that fear is just gonna take these out and if you wanted to by the way you can make these smaller so with two pounds of ground beef I like to do about six but you can do eight to make them smaller you know you can make meatballs whatever you fancy my friend now you see in here this is goodness this is absolutely delicious there's about two tablespoons I would say of olive oil I'm gonna add about 3 tablespoons of butter and I know it sounds like this a lot and it is but you really want this gravy to be next-level delicious so trust me you need all of it I'm going to add the mushrooms and the onions and I'm going to just cook these in about medium ish heat and it could take a while to develop the color that I'm looking for they won't be like crispy and like super brown will just be I'll show you but definitely take off some color they lump down just a little bit and they will be absolutely perfect I'm actually gonna add the salt now and I know you hear all the time that you shouldn't add salt to mushrooms when they first go into the jars are moisture but that's fine because we're gonna evaporate that moisture right out anyway these are looking at magnificent I wanted to show you a tip on how it when you're cooking with mushrooms patience is really important so try to leave them in a single layer for a few minutes at a time and they really sort of get these beautiful little bits right there that adds so much flavor to your finished product this is perfect I'm gonna go ahead and my garlic now so if I added it back then the chance that I would have you know burned since I was sauteing needs for a while so just add them in stir them around for about 30 seconds or so just to cook that raw garlic flavor out and turn that down a bit I just tell you I just tasted one of these mushrooms and they taste so delicious cuz they soaked up the foyer Doyle from searing the beef and the guard and up butter so good now we add some all-purpose flour stir that in until you no longer see a lot of raw flour you just want to make sure it's incorporated well and then that looks good we're getting there I like to do it kind of slowly then what are you going to add in lots of beef stock with some moisture shirshu Shire sauce and this is what's gonna give you the most delicious gravy you have ever had in your life so good looks very liquidy at this point but you have to just trust me this will end up being such perfection just you wait and then you just take your seared beef you sort of like plonk it back in I try to move the mushrooms around if I have to you know as best as I can and then this means just just come to a boil cover the pan with a lid and let it simmer for about 30 to 45 minutes and what I like to do halfway through is come and flip the beef patties so that there's just even cooking all around and I will show you what they look like when they're done alright it's been about 45 minutes they were partially covered and then I just let you know I uncovered it for the last like five ish minutes and this sauce is so glorious you cannot even imagine you do need to hit it with some fresh parsley and the Sun I'm gonna be serving this tonight which you'll see in the thumbnail with some mashed potatoes and then some good classic like peas and onions and it's gonna be phenomenal but I want you to just see this gravy it is just thick and it's glossy and it is just comfort and it is incredible and I'm just gonna take a slice out of this because I'm gonna stir it to dinner and I don't wanna you want to see that I have like sliced into one in half it just cuts like butter the steak itself just cuts through like butter I need some of that gravy then I need one big bite but and it smells so good ah-hah but it is literally the most delicious Salisbury steak on the entire planet make this recipe the recipe is online and make intercom you will adore it I promise I hope you enjoy spending time with me now what's the news you [Music]

Channel: Laura in the Kitchen

Views: 184,318

Rating: 4.9487038 out of 5

Keywords: chef vitale, chef laura vitale, laura vitale, chef laura, salisbury steak recipe, homemade salisbury steak, how to make salisbury steak, easy salisbury steak, best steak, homemade steak, how to make steak, how to cook steak, easy steak, best steak recipes, cooking shows, kitchen, cook, cooking, recipes

Id: jUJE65MLqPk

Length: 8min 23sec (503 seconds)

Published: Wed Feb 19 2020