Elevated Salisbury Steak and Salad
I am a person who used to absolutely HATE Salisbury Steak. As foods go it is still not my
favorite, but a good Chef must learn and know how to make all types of dishes even ones he or she
may not care for themselves.
My grandmother used to make it but honestly she never called it that. She just called it burger w gravy.
When I saw it at school and on frozen dinners as a child it looked slightly different than hers so I really didn’t know it was all the same lol.
At any rate, here we are and I decided to make an elevated, more “classed up” version of the
old classic.
Some tips:
I took my ground beef and seasoned it. I used onion powder,salt,lemon pepper,
bread crumbs and a little garlic.
I fried the patties just enough to brown them on the outside.
Then I took them out rested them in a tin and used the oil in the pan along with leeks,
some korean green onion, and a flour and water mix with browning liquid and whisked and whisked to make
my gravy.
Next I poured some of that gravy into the tin on top of the patties, covered it with foil and placed it in the oven on 250
to cook the burgers the rest of the way.
Only leave in for like 10-15 min.
The Bread baskets! These are the same ones I made when I made Eggs in a hole only a different flavor.
For the dough (Made in food processor)
I used 3 cups of all purpose flour, one cup of self rising flour,2 tablespoons of baking powder(do not confuse with baking soda)
some smoked paprika and some chopped fresh dill and 1/2 cup water,2 eggs, 1 and 1/2 cup buttermilk and half stick of butter and salt.
blend and add more flour to dry it out more as needed. Or add more liquid if yours is too dry.
Biscuit making is really one of those things where you go to add or adjust as you go.
Spread some flour on a clean surface and keep nearby in case you need to add more while kneading the mixture.
I found I needed to as the mixture was still a little too moist at some points.
Knead just long enough to firm up a little but not too much as you want it to have some air pockets in it to
ensure the texture.
Next, put it covered in the fridge for about 1 hour.
Take dough out of the fridge and roll out with a rolling pin to about 1/2 inch thick.
Use a circular, large cutter and cut out circles of dough.
Spray the baking pan with Butter non stick spray and then place your circles of dough. I triple stacked mine each time to
create height. You can do only a double stack if you prefer.
I hollowed mine in the middle BUT after plating yesterday realized that they can in fact be left flat on top. Either
way works just fine.
Put in the oven to bake till they rise and until the dough is done in the center.
While they were baking I sliced up some large onion rings and battered them with flour and egg. I wasn’t particularly impressed with mine
overall yesterday. They tasted great but I lost a lot of batter in my fryer. But here is how to make them. I suggest having 3 bowls.
One with egg wash, one with dry flour and one with a wet beer and flour mix. Dip first in egg, next in the wet beer and flour mix and then one more
time in dry flour. ( Make sure you have seasoned the wet mixture and the dry flour)
Once they are coated you can begin frying. Make sure your fryer or your pan is hot before dropping them in.
They will turn golden and float to the top when done.
Drain them, get all the oil off to allow them to get crispy.
Lastly the salad. I made a vinaigrette out of olive oil,balsamic vinegar, freeze dried basil, 1 tablespoon of plain yogurt, and one lemon worth of
fresh lemon juice. Shake till it all blends together in a squeeze bottle.
To make the salad, I cut up both tomato and lemon slices, some power greens and iceberg lettuce. I seasoned with some black truffle salt.
and poured in all of the vinaigrette, added grated Italian Cheeses and tossed thoroughly with my tongs.
As for plating you can see it below in the pics and video!
Enjoy the hearty and comforting meal.
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