Salisbury Steak, Sous Vide
But that seems to be what I’m focused on right now.
Anyway, I had some hamburger that I wanted to do something a little bit different with, so Mom suggested Salisbury Steak. She eats it all the time, a la Lean Cuisine. I hope mine comes out a little bit better.
I based my recipe on: https://www.seriouseats.com/recipes/2017/04/salisbury-steak-brown-gravy-pan-sauce-recipe.html, and the sous vide part of it I based on: https://www.youtube.com/watch?v=kNsdHIwuH-U
The Serious Eats recipe looked like too much meat – 2 pounds for 4 patties! I cut the recipe in half and then made 3 patties, and still ended up with 1/2 pound patties. I left them pretty thick, per Guga’s suggestion in the video. Then cooked at 140 degrees for a couple of hours.
Since cooking sous vide makes the pan sauce harder to make, because you don’t get a lot of drippings in the skillet, I made a sauce first, and then I fried the mushrooms and onions and added them to the sauce. I seared the meat, and put them in the sauce to keep warm. Then I used the bag juices to deglaze the little bit of drippings I had, and then added all that to my sauce.
The bag juices never get hot enough in the sous vide to coagulate, so you’ll need to microwave them for a minute or 2 and strain them, or strain the sauce after you cook it. I find it easier to microwave the juice for a minute and strain it before cooking.
Served it with instant pot mashed potatoes, and some green giant frozen peas. Score! I got a compliment from Mom, tempered with a complaint, lest I get too cocky.
Salisbury Steak with Mushroom Sauce
2 ounces white bread, with no crust – maybe 4 slices of wonder bread
1/3 cup milk
1 pound hamburger
1 onion chopped, divided in half
1 teaspoon salt
Spices – black pepper, onion powder, garlic powder, paprika, whatever you like. You’ll use them both in the meat mixture and in the sauce.
a few drops liquid smoke, optional
2 tablespoons butter
3 tablespoons flour
1 1/2 cup chicken broth – Serious Eats says to use chicken broth, which seems odd to me, but it was very good. I used Better Than Bouillon. I’m sure beef broth would taste good as well.
1 teaspoon ketchup
1 teaspoon Worcestershire sauce
8 ounces sliced mushrooms
Soak the bread in the milk, until it’s good and mushy. Add the hamburger, half the onion, the egg, spices and liquid smoke. Use your hand to mush it until it’s completely blended and you don’t see any lumps of bread.
Pat out 3-4 patties, depending on how big you like them. I did 3, and thought they were a little too big. I’m so so full right now, and Mom only ate half of hers. My guy, on the other hand, thought it was a perfect size. Make them thick, at least an inch. The joy of cooking sous vide is that you can cook something rare, or medium, or whatever your preference is, and never worry about overcooking it. But it really does work better on thicker pieces of meat.
I cooked mine in the sous vide at 140 degrees for at least 2 hours. I forgot to time it, so it might have been 3 hours. No biggie, the sous vide is very forgiving.
In a saucepan or saucier, melt the butter until it’s sizzling just a bit. Stir in the flour with a whisk until smooth. Over a low heat, cook it about a minute. Add the broth, whisking until smooth. Add spices, ketchup and Worcestershire sauce, and heat gently until it’s nice and thick. Turn it off.
In a hot skillet, preferably cast iron, fry up the mushrooms and other half of the onion. When they look nicely brown, dump them into the pan of sauce.
Get your meat out of the sous vide, and cut off a corner of the pouch. Drain out the juice into a measuring cup, and stick it in the microwave for 1-2 minutes, depending on how much juice you got. I had about 1/2 cup. After it cooks, dump it through a strainer.
Start heating up your skillet again. I like to sear my sous vide meat with ghee, because it can handle a higher temp than my normal olive oil. You want to sear sous vide items hot and fast, so that they are brown on the outside, but don’t have time to cook inside anymore, preserving that perfect temperature inside. When the skillet is hot, throw in the steaks and let them sear on each side. Once they are the perfect amount of brown, pull them out of the pan and put them in the sauce pan, so they will stay warm.
Dump the bag juices into the skillet and use a flat spatula to scrap up all the goodies from the skillet. There aren’t as many as a traditionally fried steak, but there are some. Once you feel the skillet is nice and clean, dump all of it into your sauce, and stir it in. Enjoy!
So if you are wondering what Mom said, she told me the steak was good, but too big. And she didn’t like how many mushrooms were in the sauce. I was good with that; at least she liked the meal! And she can give me all her mushrooms, because I love them!