Carondelet Kitchen Salisbury Steak

Carondelet Kitchen Salisbury Steak
By Carondelet Kitchen inspired by Eric Kim of the New York Times

YIELD: 
4-6 Servings
TIME:
35 minutes

In the United States today, most people might know Salisbury steak as a TV dinner. When made from scratch with just the right mix of Worcestershire sauce, ketchup and brown sugar, the tender beef patties smothered in gravy are a hearty, soul-warming staple. The original dish was named after Dr. James Henry Salisbury, who famously recommended eating it for health reasons. 

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INGREDIENTS
 
FOR THE STEAKS
 
1 medium yellow onion
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 teaspoon packed dark brown sugar
1 large egg
Salt and black pepper
1 pound ground round
½ cup panko bread crumbs
Olive oil, for searing
 
FOR THE GRAVY
 
We always use leftover Mushroom Bourguignon.  The recipe makes so much, and the leftovers are amazing as a gravy for this dish.

PREPARATION
 
Step 1
Prepare the steaks: Grate about a quarter of the onion into a medium bowl (you should have about ¼ cup of pulp). Set aside the remaining onion for the gravy. Add the Worcestershire sauce, ketchup, brown sugar and egg; season generously with salt and pepper and whisk to combine. Add the ground beef and panko, and with a spoon or fork, gently stir the mixture to combine without overmixing. Form into 8 small, oval-shaped patties about 1 inch thick, place on a plate and into the freezer for 5 to 10 minutes to firm up.
 
Step 2
Cook the steaks: Heat a large skillet over medium and add enough olive oil to lightly coat the bottom. Remove the patties from the freezer, add them to the hot oil and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
 
Step 3
Begin slowly reheating the Mushroom Bourguigon in a large skillet. 
 
Step 4
Add the seared steaks to the Mushroom Bourguignon and reduce the heat to continue simmering, basting the steaks once or twice, until the sauce is thicker and reduced to your liking, 4 to 5 minutes. Serve immediately and sprinkle with chives, if you’d like.