This is great dish to serve with mashed potatoes and a colorful vegetable.
1 ¼ pounds Miles Smith Farm ground beef or Beef/Pork Mix
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning) or, coarse salt and pepper
The seasoning can be made with: 2 TBSP paprika, 1 TBSP each onion powder, garlic powder, course ground coriander, dill (weed or seed), ground pepper, celery seed
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
12 crimini or baby portobellos or other mushrooms, sliced
12 shiitake mushrooms, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. (I have also baked these for about 20 minutes.) Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks.
Recipe adapted from Rachael Ray