|Rick's Salisbury Steak|
This recipe is from my nephew, Rick Mason, who prepared the dish and shared the photos and recipes. Thanks Rick! I've now made the dish myself and it's presented here just as he submitted it to me. It's really delicious and easy to make.
8oz ground round
2 tbsp. each minced onion and fresh parsley
1/4 tsp. each kosher salt and black pepper
2 strips thick cut center cut bacon
1/2 cup sliced onion
4 oz mushrooms sliced
2 tsp. all purpose flour
1 tsp. each tomato paste, minced garlic, and sugar
1/2 cup each dark beer and beef broth
1 tsp. dijon mustard
1/4 tsp. black pepper
Combine ground round, minced onion, parsley, salt and 1/4 tsp. pepper. Shape mixture into two 3/4 inch patties.
Cook bacon in a nonstick skillet until crisp; transfer to a paper-towel-lined plate. Brown patties in drippings in same skillet over medium-high heat, approximately 3-4 minutes per side; transfer to plate. Add sliced onion and mushrooms to skillet and cook over medium heat until onion softens, about 8 minutes. Stir in flout, tomato paste, garlic, and sugar. Cook 1 minute.
Deglaze skillet with beer, scraping up any brown bits. Stir in broth, dijon and 1/4 tsp. pepper; bring to boil and cook 1 minute to thicken. Return patties to skillet, cover, reduce heat to mediu-low, and simmer until cook through, about 10 minutes more. Serve steaks with gravy and garnish with bacon crumbles.