Saddle Up Salisbury Steak [recipe]

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I’m back in the Fallout 4 saddle again! But this time completely getting my ass kicked in survival mode. I almost forgot how challenging and fun this was when I played New Vegas, but I definitely am reliving some hair pulling moments. Honestly, I will sink too many hours into this game and make no progress. My husband doesn’t understand why I do it to myself, but I think he just doesn’t appreciate the struggle.

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What he does appreciate though, is some freaking delicious meat things in his mouth (phrasing?). We’ve had much debate about the genesis of salisbury steak around the homestead but have yet to discover clear lines in the sand of where salisbury steak ends or big meatball patty begins. The only exposure I’ve had was as a kid eating banquet meals in front of the TV. His experience was similar, though he was a young man amidst the throes of Tech School.

However you want to perceive the steak, smother it in this bomb-ass gravy, and you won’t even care that it’s +9 rads.

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Graded A+ Salisbury Steak

  • 93% Lean Ground Beef, .5 lb
  • Ground Pork, .5 lb
  • Egg, 1
  • 1/2 Bell Pepper, diced
  • Italian style Panko, .75 cup
  • Salt & Pepper, to taste
  • Canola Oil, 2T

Mushroom Marsala Gravy

  • Mushrooms, 8oz, diced
  • Marsala Wine, .5 cup
  • Beef Stock, 1 cup
  • AP flour, 2 T
  • Canola Oil, as needed
  • Salt & Pepper, to taste

Preheat oven to 350.

Combine all steak ingredients in large mixing bowl. I usually use about 1/2 teaspoon salt and 1/2 Tablespoon pepper, but you can adjust this seasoning to your taste.  With clean hands mix thoroughly, but gently. Try to mix by folding in the outer ingredients toward the center in a long swooping motion because handling the meat too much will make it tough.

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Preheat a wide and deep pan to medium high heat while while portioning the mixture out into 8 servings. I roll them into large balls, then flatten them slightly. To pan, add 1 T of oil and sear four of the patties at a time on all sides. Once browned, place on a baking sheet and sear the remaining patties, adding the remaining oil. Bake in preheated oven for 17-25 minutes.

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Just to warn you, whenever I make gravy its a complete exercise in eyeballing ingredients. For example, if you don’t have enough fat in the pan for the mushrooms to be comfortably nestled, add in canola oil until its no longer dry. In the pan with drippings (maintain medium high heat), add mushrooms and saute 2 minutes. Add in flour and cook until brown, about 7 minutes. Add wine, cook and continuously stir for 2 minutes. Add beef broth  and whisk until almost boiling, reduce heat and simmer 6 minutes. Taste and add salt and pepper to your liking (I don’t add salt usually because the beef broth is salty enough, but I do go crazy with pepper).

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By now your steaks are ready, so remove from oven and top with your glorious gravy!!

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