Hearty Salisbury Steak with a Mushroom and Onion Gravy

On May 12, 2021May 12, 2021 By Isobar ExpeditionsIn Germany, RecipesLeave a comment

Salisbury Steak with Mushroom and Onion Gravy

Like many recipes that are considered to be traditional American dishes, this recipe is actually a variation of Hamburg Steak that comes from Germany. Although it could be served with something else, mashed potatoes are the natural accompaniment, especially with the rich brown gravy. It s an inexpensive way to feed a crowd, but that doesn't mean that it isn't packed with flavor and something that people will truly enjoy.

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Prep Time 15

Cook Time 40

Course Main Course

Cuisine American, German

Servings 4 people

Equipment

Skillet

Ingredients

1 lb Ground Beef
2 tbsp Bread Crumbs or Panko
1 large Egg
2 cloves Garlic minced
10 oz Mushrooms sliced into quarter-inch slices
1/2 Onion sliced thin
2 cups Beef Stock or Broth
1/2 tsp Ground Mustard
1/2 tsp Smoked Paprika
2 tbsp Vegetable Oil
3 tbsp Unsalted Butter
1 tbsp Fresh Thyme
3 tbsp All-Purpose Flour
2 tsp Worcestershire Sauce
Salt and Pepper to taste
Parsley for garnish

Instructions

Combine the bread crumbs, ground mustard, paprika, and 1 minced clove of garlic in a large bowl
Add the egg and hamburger to the bowl and mix by hand until thoroughly combined
Make four oval patties, about one-inch thick, with the meat mixture
Heat the vegetable oil in a large skillet over medium-high heat and then brown the hamburger patties, cooking them about 3 to 4 minutes per side
Transfer the patties to a plate, they will finish cooking in the gravy
Turn the heat down to medium, add the thyme and mushrooms, and cook until the mushrooms are browned, about 8 minutes
Add the butter, onions, and remaining minced clove of garlic and cook until the onions are translucent, about 10 minutes
Whisk the flour into a 1/4 cup of the beef stock to make a slurry
Add the beef stock, flour slurry, and Worcestershire sauce to the skillet and turn the heat up to medium-high in order to bring it up to a slow boil to allow the sauce to thicken
Nestle the patties into the mushroom and onion sauce and cook until the hamburger is fully cooked, about 10 minutes
Plate the individual patties and spoon the mushroom and onion gravy over the top, serve with mashed potatoes

Keyword gravy, hamburger, mushrooms, onions

Asian Inspired Spicy Barbeque Beef

On May 1, 2019 By Isobar ExpeditionsIn Recipes4 Comments

We are always looking for meals that we can cook in a single pot and this one packs a lot of flavor. We chose a chuck roast, but it would be equally good with a beef brisket, but you need a meat with enough fat that it stays tender and juicy. Asian inspired meals can be found everywhere these days on menus throughout the world. We cooked this in a slow cooker, but it could have just as easily been cooked in a roasting pan or Dutch oven pot in the oven at 300 degrees in the same amount of time. It is simple, easy, and delicious.

INGREDIENTS

3 lb Chuck Roast (Pot Roast)
10 oz Package of Mushrooms – cleaned and stems removed
1/2 small Yellow Onion – thickly sliced
10 Fingerling Potatoes – medium to small
1 cup Ketchup
1 cup Light Brown Sugar
1/4 cup Soy Sauce – low-sodium
1/4 cup Apple Cider Vinegar
1/4 cup Worcestershire Sauce
1 1/2 tsp Granulated Garlic
1 tsp Red Pepper Flakes
Salt and Pepper to taste
2 tbsp Olive Oil

INSTRUCTIONS

Mix the ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, 1 teaspoon of garlic, and salt and pepper in a mixing bowl. Heat the oil in a sauté pan over medium-high heat. Season the roast with salt, pepper, and the remaining garlic, being sure to season all sides. Brown the roast in the pan, about 4 minutes per side. Place the roast into a slow-cooker that has been sprayed with non-stick spray, add the onions and cover with the sauce. Add the red pepper flakes and cook on low for about 3 hours and then add the mushrooms and potatoes. Cook for another hour. Serves about 4 people.

Chicken Schnitzel with Mushroom Gravy

On March 7, 2018 By Isobar ExpeditionsIn Germany, Recipes8 Comments

We definitely had a variety of schnitzels while we were living in Germany. One of the first ones that we had was considered a Hunter’s Schnitzel, so we decided to do a version of that for ourselves. Generally speaking, schnitzel is very easy to make and can be done with pork, chicken, or veal. The most important thing for making a good schnitzel is to pound the meat out to be about one-quarter inches thick and ensuring that the entire meat cutlet is the same thickness. Although you can buy a mallet to pound out the meat, we have found that if you wrap the meat in plastic wrap and the hit it with the flat side of a heavy skillet, it works even better to get it to a consistent thickness. The real flavor comes from the sauce, so we decided to make a hearty gravy to accompany the schnitzel. Although we used button mushrooms, you could certainly do a variety of your favorite mushrooms.

INGREDIENTS

4 Chicken Breasts
2 eggs
1/4 cup Whole Milk
1 cup + 4 tbsp All-Purpose Flour
1 cup Breadcrumbs
8 tbsp Unsalted Butter
1 tsp Paprika
4 cups Beef Stock
1 lb Mushrooms – sliced
1 small Shallot – chopped
1 tbsp Garlic Powder
4 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

INSTRUCTIONS

Melt 4 tablespoons of butter in a large skillet over medium-high heat and then add the mushrooms and shallot. Cook until the mushrooms are slightly browned and the onion is soft and translucent, about 10 minutes. Remove from the heat and remove the mushrooms and onions to drain on a paper towel. Leave any remaining butter in the skillet. In a large sauce pan, melt the remaining 4 tablespoons of butter over medium heat and whisk in 4 tablespoons of flour in order to create a roux. Do not let the flour start to brown. Heat the beef stock in another pan or in a microwave until luke warm. Slowly add the beef stock to the sauce pan stirring constantly. Heat over medium-high heat, continuing to stir. Add the mushrooms, onion, salt, pepper, and garlic powder. Once the gravy has thickened, reduce the heat to low and continue to simmer for 10 to 15 minutes. In three separate bowls or shallow plates you will place the ingredients for dredging the chicken, which has already been pounded to about a 1/4 inch thickness. In the first bowl, mix the cup of flour with salt, pepper, and paprika. In the second bowl, whisk together the eggs and milk. In the third bowl, add the breadcrumbs. Add the olive oil to the large skillet and heat to medium-high. Using one hand, dredge both sides of the chicken through the flour and then dredge through the eggs, and finally place in the breadcrumbs. Using your other hand, dredge the chicken until well-coated with breadcrumbs and place in the skillet. Using separate hands will keep the breadcrumbs from getting too messy from the eggs and flour. Cook the chicken in the skillet for about 5 minutes per side until evenly browned. Since the chicken is so thin, it doesn’t take long to cook and over-cooking will make the chicken dry and tough. Place the chicken on a plate to serve and then cover with the mushroom gravy.