If you’re interested in learning more about this cattle ranchin’ family, I have a fun contest for you, put on by Kansas Living Magazine and the Kansas Farm Bureau. It’s called “Name This Dish”, and the winner gets a one-on-one cooking class with me! I’m so excited to spend time in the kitchen with one of you! For details on the contest, scroll to the bottom of this post or go to Kansas Living Magazine’s website to enter. Good luck! I can’t wait to read all of your creative ideas!
Classic Bar 47 Salisbury Steak with Smooth Tomato Gravy
2 lbs. lean ground beef
2/3 cup seasoned bread crumbs
1 Tbs. spicy brown mustard
2 Tbs. heavy cream
1 beef bouillon cube and 1 Knorr chipotle cube dissolved into 1 Tbs. hot water to make a concentrate
1 tsp. Worcestershire sauce
1 Tbs. chili sauce
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
olive oil and butter, equal parts, for browning salisbury steaks
1 small yellow onion, thinly sliced
2 Tbs. tomato paste
1/2 tsp. Worcestershire sauce
2 cups beef broth
1/2 cup beef broth combined with 2 Tbs. cornstarch to make a slurry
kosher salt and freshly ground black pepper, to taste
In a large mixing bowl, gently combine beef with bread crumbs, cream, mustard, bouillon concentrate, Worcestershire, chili sauce, red pepper flakes, and pepper. When all ingredients are well combined, form mixture into 8 oblong patties, using your thumb to make 2-3 indentations across the top of each pattie. Meanwhile, heat oil and butter in a large cast iron skillet over medium high heat; when fats are sizzling nicely, add patties, a few at a time, browning on each side until “crusty”, then continuing to cook 3-4 minutes on each side and no pink remains at the center. Remove patties to a plate to keep warm and continue to cook the remaining patties.
When all patties are cooked, add onions and tomato paste to pan drippings and cook over medium heat until tomato paste has turned more brown in color and onions are softened, approx. 8-10 minutes. (If this mixture becomes too thick, add a bit of broth as you are cooking it.) Stir in beef broth, Worcestershire, and slurry; bring to a simmer to thicken, then season to taste with salt and pepper. Nestle prepared salisbury steaks into gravy, spooning some over the top; simmer for 2-3 minutes longer, then serve over mashed potatoes or cooked, buttered egg noodles.
NAME THIS DISH CONTEST INFO
Read this recipe and come up with a clever name for the Chef Alli dish. Then, enter your recipe name using the form HERE. The contest will be open from May 13 through June 3.
The winner will receive a one-on-one cooking session with Chef Alli. Two runners-up will receive a Kansas Farmer photo book. The winning recipe name and contest winner will be announced online and included in the fall edition of Kansas Living.
So, whadd’ya think? CLICK HERE to NAME THIS DISH!!!!
Now You’re Cookin’,
Looking for more great BEEF recipes? Here are some of my favorite:
Lazy-Butt Beef Subs with Caramelized Onions and BBQ Mayo
Celebrating Beef Month: Orzo Pasta Salad with Grilled Flat Iron Steak