My husband hates the names “Salisbury Steak”. He says it sets you up for something it most certainly is not. I agree with him. What is up with the name anyway?
Name asides, we both enjoy them as long as we are not thinking about them as Salisbury “Steaks”. I made these a few weeks ago and have been craving them ever since them. Yum!
I hope you enjoy these as much as we do. By the way, if you are only used to TV dinner or greasy finger versions, these are a whole different story. They are like super flavorful mini meatloaves that get are cooked till very tender in a mushroom and onion sauce.
This version is allergen free with sweet potatoes, squash, or cooked oatmeal providing the bulk and moisture you get from bread crumbs, and flax seeds provide binding. It does use Worcestershire sauce, but you can omit that if you can not have fish.
- 1½ lbs ground beef
- ¾ cup mashed sweet potato + 3 tablespoons water, 1 cup pureed squash, or 1 cup cooked leftover oatmeal (unflavored, my favorite)
- 3 cloves garlic, minced
- 1 tablespoon onion powder (optional)
- 1½ teaspoons salt
- ½ cup minced onion (see notes for tip)
- 1½ tablespoons ground flax seed
- ¼ teaspoon ground mustard
- 1 large yellow or white onion, frenched
- 8-16 oz of button mushrooms, sliced
- 2 cups beef stock (unsalted)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire (optional)
- 1 tablespoon white wine vinegar
- 1 teaspoon sucanat or honey (optional)
- 5 cloves garlic, minced
- 1½ tablespoons arrowroot
- 3 tablespoons water
- 1-2 teaspoons salt
- Preheat the oven to 325 and a large skillet over medium high heat.
- Mix all of the Salisbury steak ingredients together. Stir with your hand, a sturdy spoon, or a batter attachment on a mixer until the mix starts getting sticky (you know the flax has started to work then).
- If you are not using a seasoned cast iron skillet, add a a tablespoon or two of butter, ghee, or other heat stable fat.
- Shape the meat into 6 oval patties. Brown the patties in the skillet for a minute or two minutes per side. The patties are pretty delicate, use a sturdy spatula and fully brown before flipping. They come together better as they are cooked. You might need to work in batches. Put the browned patties in a baking dish.
- Use the oil that cooked out of the patties to cook the sliced onions, with a pinch of salt, for the sauce. Cook for about 5 minutes, then add the mushrooms and continue to cook for about 10 minutes, white stirring frequently. Note: if there is not enough fat from the patties cooking add some oil to the pan.
- Add the stock, Worcestershire sauce, vinegar, tomato paste, sweetener, and garlic. Boil for 1-2 minutes while whisking to cook the garlic.
- Mix the arrowroot with the water. Whisk the arrowroot mix into the sauce and cook until thickened. Add more salt to taste.
- Pour the sauce over the Salisbury steaks. Bake for 30-40 minutes.
This recipe makes extra sauce, you can serve the sauce over noodles, potatoes, or even greens like I have pictured.