Salisbury Steak in Mushroom Sauce

You could also call them meatballs in mushroom sauce. But if historical records are to be believed, the author of this dish is James Salisbury, one of the first American nutritionists. During the American Civil War, he recommended soldiers to consume this dish three times a week, and housewives loved it for its relatively simple preparation and excellent taste. The steaks or meatballs are very tender and light, and when served in a delicious mushroom sauce, they become a very tasty dish suitable for all seasons and days of the week.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 30

Ingredients

  • 1 spoon Oil, plant, sunflower

  • 0.5 piece Onion, raw

  • 200 g Mushrooms, mushrooms, fresh

  • 2 spoons Butter, unsalted

  • 2 spoons Flour, Wheat, bread flour

  • 500 ml Soup base, beef, cube

  • pieces Water

  • 2 teaspoons Mustard

  • 2 teaspoons Worcestershire sauce

  • pieces Salt, table

Zrezki oz. polpeti

  • 0.5 piece Onion, raw

  • 40 g Breadcrumbs, dried

  • 500 g Meat, beef, ground

  • 1 pod Garlic, fresh

  • 1 piece Egg, fresh

  • 2 spoons Ketchup

  • 1 teaspoon Worcestershire sauce

  • 3 teaspoons Mustard

Steps

  1. Place breadcrumbs in a bowl. Add the onion, finely grated using a grater. Mix the ingredients well and set aside while you prepare the other things.

  2. In a larger bowl, add the ground meat, finely chopped garlic, ketchup, Worcestershire sauce, and mustard. Add the breadcrumb and onion mixture, salt, and freshly ground pepper. Mix everything well with clean hands to form a uniform mass, then refrigerate for half an hour to let the flavors meld.

  3. Meanwhile, peel the garlic and onion for the sauce and chop them finely. Clean the mushrooms with a damp cloth and slice them.

  4. Shape the prepared meat mixture into four thicker meatballs. Heat oil in a larger pan and fry the meatballs on both sides until nicely browned (the inside will still be pink). Transfer the fried meatballs to a plate.

  5. In the pan where the meatballs were fried, add a bit more oil if needed. Sauté the onion until translucent. Add the garlic and when it becomes fragrant, add the mushrooms. Fry them for 2-3 minutes, stirring occasionally, until they are lightly browned.

  6. Push the sautéed mushrooms and onion to the side of the pan. Add a piece of butter to the center and wait for it to melt. Sprinkle flour over the butter and cook, stirring, for 30 seconds.

  7. Pour the broth into the pan, stirring constantly to prevent lumps. Once all the broth is incorporated, add a bit of water and mix in the mustard and Worcestershire sauce. Season with salt and freshly ground pepper to taste.

  8. Return the fried meatballs to the pan along with any juices that have collected on the plate. Let the steaks cook in the sauce for about 10 minutes, turning them at least once. If the sauce thickens too much, add a bit more water if needed.

  9. When the steaks are ready (the meat in the center is no longer pink), serve them on plates. Pour the prepared mushroom sauce over the top and sprinkle with chopped parsley if desired. Serve with your choice of side dish.

Nutrition Information (Per 100g)

  • Calories: 192.05 kcal
  • Fat: 13.13 g
    • Saturated Fat: 4.9 g
  • Carbohydrates: 6.47 g
    • Sugars: 1.48 g
  • Protein: 9.8 g
  • Fiber: 0.28 g