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While my Mother was not a gourmet cook, she was a master in the kitchen. Cooking for her was more than a necessity, it was a true labor of love. For her, measuring was an option and not a rule. Her ‘go-to’ spices were salt and pepper. And she was one of those people who could turn three ingredients into family dinner in under 30 minutes. I’m thankful that she passed that skill down to me, and find myself sharing her wisdom and tips with my students every time I teach a class.
There’s nothing better to me than having one of my students come back to see me at Marcel’s or sign-up for another class or kid’s camp. They tell me stories of how they made dinner for their family from the recipes that we learned in class. To hear how excited they were to show off their talents, explore different foods and cultures and how much their families enjoyed their meal is wonderful. That to me makes teaching our next generation a real treasure.
At the end of each class, I always ask my students the same question, “What makes almost every dish taste better?”. And they all shout in unison, “Salt and pepper!” Thanks, Mom.
Salisbury Steak with Mushroom Gravy
Ingredients
- 1 lb ground beef
- 1/4 cup onion diced
- 1 egg beaten
- 2 tablespoons of ketchup
- 2 tablespoons of Dijon mustard, divided
- 2 tablespoons of Worcestershire sauce, divided
- 1/3 cup Panko bread crumbs
- 1 teaspoon of kosher salt
- 1/2 teaspoon of ground black pepper
- 2 tablespoons of bacon fat or olive oil, divided
- 1 medium onion, finely sliced
- 8 oz. cremini mushrooms, quartered
- 2 tablespoons of flour
- 2 cups beef broth or consommé
- Parsley to garnish
Instructions
- In a bowl combine the ground beef, diced onion, egg, ketchup, one tablespoon of mustard, one tablespoon of Worcestershire sauce, Panko breadcrumbs and salt and pepper. Knead by hand until combined. Form into 4 oval patties to give them a "steak" appearance.
- Heat a large non-stick skillet until very hot. Add 1 tablespoon of bacon fat or oil and then patties. Sear patties to a crispy brown on each side for several minutes until no longer pink inside. Remove from pan and set aside on a paper towel lined plate and cover to keep warm.
- Add the other tablespoon of bacon fat or oil to the pan and sauté the sliced onion until golden brown over medium heat. Add the mushrooms, remaining tablespoon of mustard and Worcestershire sauce and cook for several minutes. Mushrooms will release water so cook mixture down for several minutes. Sprinkle flour over mixture and stir, cooking for another minute. Slowly add the beef stock and stir to mix and lower heat to low. Simmer for several minutes, sauce will thicken. Season to taste.
- Add the “steaks” back to the pan and nestle in the sauce. Cover and cook for 2-3 minutes to heat through. Serve over mashed potatoes and pour mushroom onion gravy over each Salisbury steak. Sprinkle with parsley to garnish.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/