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Salisbury Steak with Shiitake Gravy and Dilled Potatoes Print Email


2 lb Beef Ground Round, Sirloin, Kobe beef, or Bison
2/3 cup finely chopped onion
1 egg, beaten
3 TBS milk
2 TBS horseradish
2/3 cup fine Croissant, Ritz, or Club cracker crumbs - plus more for dusting
Tony’s Steak and Roast Seasoning
2 TBS butter
24 shiitake mushrooms, chopped or sliced
2 TBS butter
3 TBS all-purpose flour
3 cups rich beef stock – suggested: More Than Gourmet’s ‘Glace di Viande’

Combine ground round, onion, egg, milk, horseradish, cracker crumbs, and ¼ tsp seasoning salt; then gently mix in MOST of the cracker crumbs. If the mixture seems too sticky, add more crumbs – take care not to over mix!

Shape and pack loaf into a log and cut with a knife into 4-6 equal portions. Shape and pack tightly into oval patties. If desired, sprinkle lightly with additional seasoning, or roll in additional cracker crumbs. Patties can be prepared ahead and refrigerated to this point. Remove from refrigerator one hour before cooking.

Heat a large nonstick skillet over a medium flame, add a drizzle of oil and sauté until done (155 degrees), about 14-18 minutes. Remove from skillet and keep warm.

Drain excess fat and brush browned crumbs from pan, then refresh with butter. Add mushrooms and sauté until tender, 3 to 5 minutes. Sprinkle in flour, cooking and stirring for two minutes longer. Whisk in stock, bring to a boil, and reduce heat and simmer, adjusting to taste with herbs and seasonings.

Serve steaks and gravy over dilled mashed potatoes with steamed veggies on the side. – Chef Michaelangelo (mick) Rosacci, Tony’s
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