This is my version of Salisbury steak when I’ve got a surplus of oyster mushrooms. You could substitute most any mushrooms and I have. Enjoy!
- 3 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 6 cups oyster mushrooms, chopped
- 1 1/2 pounds ground lean sirloin (See Note!)
- 1 cup fresh bread crumbs
- 1 tbs fresh thyme, divided
- ½ tbs fresh chives, chopped
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1/4 cup all-purpose flour
- 32-ounce water w/4-cubes beef bouillon
Put the beef bouillon cubes in the water to dissolve it while prepping everything else.
Heat 2 tablespoon of the oil in a large skillet over medium-high heat. Add the onion & mushrooms and sauté until soft, about 6 minutes. Divide the onion/mushroom mixture putting ½ in a large bowl. Puree ¼ and reserve ¼ of the remainder in smaller bowl.
In the large bowl add the beef, bread crumbs, half the thyme and all the chives, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into oval shaped patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 5-6 minutes per side. Remove the patties.
Pour off some of the grease from the pan if needed, keeping about 2 tbs. put the pan back on the heat, add the onion/mushrooms from the bowl, and re heat for about 2-3minutes. Sprinkle in the flour, and stir constantly for 2 minutes. Add the beef water and, stirring, bring it to a boil. Reduce heat to a simmer; stir in the puréed onion/mushroom mixture and return the patties to the pan. Sprinkle remaining thyme over all. Cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.
Serve with brown rice or quinoa and steamed green veggie (green beans, broccoli, spinach, etc.)
NOTE: I buy local farmed beef sirloin roast and Herb grinds it through our Kitchen Aide for burger dishes. I also buy local farmed pork butts for him to grind and we make our own sausage. This way I know exactly what we’re eating. He makes jerky, too!