Salisbury Steak Dinner

Ingredients:

For the Steaks

450g of Steak Mince

30g of Ciabatta Breadcrumbs

1x Large Egg Beaten

2x Tsp of Ketchup

1x Tsp of Dijon Mustard

½ Tsp of Dried Oregano

1x Tsp of Salt

1x Tbsp of Olive Oil (For Frying)

For the Wild Mushroom Gravy

2x Tbsp of Butter

2x Tbsp of Flour

500ml of Beef Stock (Bone Broth)

1x Tbsp of Ketchup

1x Tsp of Worcestershire Sauce

1x Tsp of Wholegrain Mustard

1x Shallot (Finely Diced)

150g of Shimeji Mushrooms

S & P (To Taste)

For Serving

Mashed Potatoes & Roasted Tenderstem Broccoli

 

Method:

• In a mixing bowl, mix together all the ingredients for the steaks (except the oil) until combined. Do not over mix as it will becoming rubbery.
• Shape the mixture into four equal oval patties, about ¾ inch thick.
• In a non-stick pan, warm olive oil over a medium high heat: add the steaks and cook for around 3 mins per side until a nice golden brown crust develops. Reduce the heat if they’re browning too much. Transfer to a plate.
• Reduce heat to medium and in the same pan, add butter. Once melted, fry off diced shallot for 2-3 mins then add in flour and whisk until combined and no floury lumps remain, cook off the flour.
• Reduce heat to medium low and pour in beef stock, mixing well. Add the ketchup, wholegrain mustard & Worcestershire sauce, whisking to combine.
• Add the mushrooms and simmer for 5 minutes to thicken. Season with Salt & Pepper to taste.
• Add the partially cooked steaks back to the pan and nestle into the gravy and cook for a further 10 mins (or until cooked through).
• Serve steaks over mashed potatoes with some of the mushroom gravy drizzled on top.

Enjoy!